Sunday, April 1, 2012

Chipotle Pork

5 Stars from CL. D and I know we are never having again. The pork was decent, but lacked flavor. The sauce...couldn't tell you about it as ours didn't have any.

We ended up putting Stubbs mopping sauce on it to give it some flavor.

Had with Elote.

Chipotle Pork

Serve with rice and a salad of torn romaine, orange segments, and avocado dressed with olive oil and the juices you capture from the oranges as you cut the sections.

YIELD: Serves 4 (serving size: 3 ounces pork and about 2 tablespoons sauce)
HANDS-ON:31 Minutes
TOTAL:4 Hours, 1 Minute
COURSE: Main Dishes

1/2 cup chopped onion
1 1/2 tablespoons honey
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
1 lime
2 tablespoons olive oil, divided
1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
3/4 teaspoon kosher salt
1/2 cup fat-free, lower-sodium chicken broth

1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.

2. Preheat oven to 325°.

3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.

Nutritional Information
Calories: 344; Fat: 22.1g; Saturated fat: 6.6g; Monounsaturated fat: 11.7g; Polyunsaturated fat: 2.5g; Protein: 22.3g; Carbohydrate: 14.1g; Fiber: 2.3g; Cholesterol: 83mg; Iron: 2.1mg; Sodium: 591mg; Calcium: 45mg

Cooking Light APRIL 2012

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