We all get stuck in our ruts sometimes, sticking with the same flavor combination over and over again. The poor pork roast is probably the biggest victim of this. Often seasoned with only salt and pepper, or dressed up with some herbs, or tossed in the slower cooker with some barbecue sauce. I know I’m guilty of it and I can guess that most of you are as well. This winter, the season of roasts, I decided I wasn’t going to let that happen. I was going to try new recipes, using only ones that didn’t involve the typical ingredients, and do some experimenting.

My family really enjoys chipotles and cumin lately so I knew I had a winner, but the addition of cinnamon and honey really had me intrigued. They provided a richness and depth to the roast that set it apart from others. This made the house smell amazing and was perfect on a cold winters night. Also, for those that worry about heat from the chipotle and are considering reducing the number, the flavor is present but not the heat. I’m not a fan of making my mouth burn.

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Chipotle Pork


  • 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.

Serves 4, 3oz servings.

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 2.1 mg, Sodium 591 mg, Calcium 45 mg.

Source: Cooking Light April 2012



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