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    You are in: Home / Recipes / Chipotle Pork Roast Recipe
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    Chipotle Pork Roast

    Average Rating:

     42 Total Reviews

    Showing 1-20 of 42

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    • on April 08, 2002

      Wow!!! this is one of those dishes you just have to make again. I could taste every ingredient in the marinade for this roast. We just loved the mild fire, and the sweet, and the garlic mix. It let the pork come through, but with a wonderful, mild heat, taste. One of the best things I have ever put in my mouth. I had a 1-1/2 lb. roast, so I pulled the roast out of the oven at 160ºF and let it rest. It did reach a temperature of 170º and was perrrrrrrfect!!!

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    • on April 27, 2002

      I tried this using pork tenderloin on my bar-b-que. I used the marinade (except for the brown sugar) then wrapped the tenderloins - I used two - in tin foil and placed them on the top rack of the bar-b-que at about 400 deg.F. After 20 minutes, I took the tenderloins out of the foil and grilled them, about 5 min a side, on a medium flame. Marvellous, still moist with a nice crispy outside. The spices and pork taste came through well. Can't wait to try this again. I served it with asparagus and broasted potatoes, great combination.

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    • on April 14, 2002

      Absolutely delightful! Sweet yet a little spicey, moist, tender and very flavorful! This pork roast is without a doubt a Company Worthy recipe. I made it exactly as the recipe called for and served it with Lemon Roast Potatoes and fresh green beans. What a great combination! This recipe is going into my permanent cookbook to be made again and again! Thanks for sharing, E!

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    • on April 23, 2002

      This was great. I used 1/4 C minced onion and1 garlic clove minced. Really nice flavor combination.

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    • on April 22, 2002

      This is a fail safe and good roast. I have a Maytag Gemini oven. I preheated the bottom oven and placed the roast and the potaotes in there at 500 degrees. Well, I set the timer, the timer went off and silly me, I set the top oven to 300 degrees, not the bottom. But, even though I messed up, the roast came out wonderful. As a PS., I didn't know what brown sugar substitute was so I used brown sugar. Still good.

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    • on April 16, 2002

      We really LOVED this roast!! I will keep the recipe for this one handy!

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    • on November 25, 2002

      This was extraordinary!!! I can't believe I have managed all these years without chipotle peppers!! The aroma was wonderful and the pork turned out just delicious!

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    • on August 23, 2002

      Very nice. I used a small pork tenderloin instead and sliced into sandwiches.

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    • on May 20, 2002

      I made this for my family and they all said it was moist and very flavorful. I didn't change a thing.

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    • on April 24, 2002

      I made this on Sunday and it was really a great tasting and very tender roast. Checked all the stores in the area and could not find any chipotle chilis (fresh or canned) so I substituted another variety of chile pepper. Will definately make again.

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    • on April 22, 2002

      This is a really good dish! I didn't change a thing. Excellent! I will be making this again!

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    • on December 24, 2008

      I did as another reviewer did and let it marinate for an hour then cooked it with the marinate at 350 Deg for 3 hours. It was so tender and had great flavor. I will add more chipotle next time as I love the flavor. I usually open a can then blend chilies and sauce and freeze, then when I need it, cut off a portion of it to use.

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    • on February 18, 2007

      I've made this several times, since my initial review. This is terrific. Love the spicy/sweet contrast. I used a venison rump roast this time. I also used chipotles from your adopted "Chipotles in Adobo Sauce" recipe. Wonderful and hot. I used 2 peppers like you suggested and it was plenty hot.Never can tell how hot a pepper will be, but was perfect for our taste. Like before, I marinaded it for an hour then covered and cooked it in it's marinade on 350 for several hours, so that there would be plenty of juices. It turned out fork tender which was easily shredded. Served it with roasted new potatoes and carrots. The shredded meat would also make for really good burritos or maybe served over rice. even on a hamburger bun. We've also done this in the crockpot while camping. Just put all the ingredients into the crockpot, turn on low and leave for your daily outing. Come back to a wonderful aroma and a really tasty dish. Thanks for a very versitile, tasty, easy recipe. LeeAnn:-)

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    • on September 24, 2003

      This was a very delicious and moist recipe. My family liked it very much and I have been able to freeze the leftovers and have used it for pork fried rice.

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    • on August 29, 2002

      Great roast. I marinated it for about five hours. I think I will try it butterflied and done on BBQ grill next time.

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    • on February 27, 2012

      Very good! Only change I made was to use regular brown sugar, not substitute. Thanks for sharing the recipe!

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    • on March 23, 2011

      This is great! The day I planned on making this turned hectic, so I just put all the marinade ingredients on the roast, put it in the crock pot and cooked it on high 2 hours then low 2.5 hours. I didn't have any chipotle peppers on hand, so I use 1T of dry powdered chipotle. The flavor was really good, I can't wait to make it actually following the directions. Thanks!

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    • on March 20, 2010

      Delicious and easy! I followed the recipe exactly except for using canned chipotle peppers in adobo sauce. It has a somewhat Asian flavor - I served with snap peas and mashed potatoes. The whole family liked it.

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    • on November 18, 2009

      Oh, wow, this was wonderful!! The first time I made it I followed the recipe exactly and it was great; the second time I used canned chipotles in adobo sauce, doubled the chilis to 4 and it turned out perfectly again. The spicy/sweet/smoky taste is unique and absolutely restaurant quality. Served with whipped sweet potatoes.

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    • on October 09, 2009

      Oh my gosh, this was the best pork roast I have made in a long time. It was fantastic and had a great blend of flavors represented in the marinade. I picked up a bag of dried chipotle peppers a while back, and I used two of them (which I rehydrated a bit in an oil marinade). And the chipotle "kick" was a bit mild. So I would recommend others use fresh chipotle peppers if they want full benefit of the chipotle peppers. Despite my goof, I will definitely make this roast again. Thanks, Elizabeth Fullerton. Made for "Think Pink" tag game October 2009.

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    Nutritional Facts for Chipotle Pork Roast

    Serving Size: 1 (147 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 326.4
     
    Calories from Fat 177
    54%
    Total Fat 19.7 g
    30%
    Saturated Fat 5.1 g
    25%
    Cholesterol 97.4 mg
    32%
    Sodium 150.1 mg
    6%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.7 g
    2%
    Protein 32.9 g
    65%

    The following items or measurements are not included:

    brown sugar substitute

    Detailed Nutrition Values About Nutrition Info

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