- 1/2 cup chopped onion
- 1 1/2 Tbsp honey
- 1 tsp ground cumin
- 1/8 tsp ground cinnamon
- 9 large garlic cloves, peeled
- 3 chipotle chiles, canned in adobo sauce
- 1 lime
- 2 Tbsp olive oil, divided
- 1 (1 1/4-pound) boneless pork shoulder (Boston butt, trimmed)
- 3/4 tsp salt
- 1/2 cup fat-free, lower sodium chicken broth
- Combine the first six ingredients in a food processor. Pulse until finely chopped. Peel and section the lime over a bowl, making sure to catch all of the juices. Discard peel and squeeze all of the lime juice into the food processor. Throw in the squeezed lime sections as well. Add 1 tablespoon of olive oil into the food processor and process until smooth. Scrape the chipotle mixture into a resealable plastic bag. Add the pork and marinate in the refrigerator for one hour.
- Pre-heat oven to 325 F.
- Heat a small Dutch oven over medium-high heat. Add 1 tablespoon of olive oil into the pan. Remove the pork, but reserve the marinade. Sprinkle salt over the pork and add the pork to the Dutch oven. Saute for approximately 8 minutes, browning on all sides. Remove the pork and set aside. Add broth and reserved marinade to the Dutch oven and bring to a boil, scraping the bottom to loosen the browned bits. Return the pork to the Dutch oven and cover, bake for 2.5 hours or until the pork is fork tender.
- Slice or shred the pork and toss with sauce.
Source: The Way To His Heart
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