LIME AND CHILE ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 13h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
- 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
- 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
- 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
CHIPOTLE-HABANERO PORK BBQ SANDWICH
Provided by Food Network
Categories main-dish
Time P1DT15h
Yield 15 servings
Number Of Ingredients 36
Steps:
- For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
- Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours.
- Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
- For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree.
- For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
- When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
- Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use.
- Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.
CHIPOTLE BARBACOA
This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Provided by Dani_Dizzle
Categories World Cuisine Recipes Latin American Mexican
Time 6h26m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
- Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
- Stir chicken broth, onion, and bay leaves into the slow cooker.
- Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g
SLOW-COOKER CHIPOTLE PORK ROAST
Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
- Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
- Cover; cook on Low heat setting 6 to 8 hours.
- Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.
Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g
CHIPOTLE CRUSTED PORK TENDERLOIN
Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
Provided by KRAMNODROG
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g
SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES
Provided by Priscila Satkoff
Categories Pork Tomato Vegetable Braise Sauté Cocktail Party Cinco de Mayo Dinner Meat Sausage Deep-Fry Party Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 32 pieces, about 8 servings
Number Of Ingredients 21
Steps:
- 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.
- 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
- 3. To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
- 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
- 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.
CHIPOTLE RASPBERRY PORK ROAST
The chipotle raspberry marinade is actually labeled in the grocery store as "Chipotle Raspberry Sauce" and is found in the marinade section! Recipezaar would not accept it listed in the ingredients unless listed as follows! I served with cornbread and homemade raspberry butter. Veggie on the side was steamed green beans. Hope you enjoy.
Provided by BFit4U
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place pork roast in crock pot.
- Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
- Pour Chipotle Raspberry Sauce on top of roast.
- Be sure to use the whole jar and coat the whole top and sides of roast.
- I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Nutrition Facts : Calories 134.3, Fat 3.3, SaturatedFat 1, Cholesterol 61.4, Sodium 635.5, Carbohydrate 4.7, Fiber 0.5, Sugar 0.3, Protein 20.1
FOREVER ROASTED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
- Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
- Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING
Steps:
- To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
- To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
- To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
- Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
- Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.
SPICY CHIPOTLE-LIME SHREDDED PORK
This chipotle Mexican shredded pork is amazing by itself, used in corn tacos, on nachos or rice, or in soup. Try my "Chipotle Lime Pork Taco Soup." This dish definitely packs the heat! Hope you enjoy it as much as my family.
Provided by ANGELGIRL1979
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
- Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 5.9 g, Cholesterol 105.7 mg, Fat 12.4 g, Fiber 1.7 g, Protein 35.7 g, SaturatedFat 3.8 g, Sodium 835.2 mg, Sugar 2.2 g
ROAST PORK WITH CHIPOTLE-GLAZED APPLES
I did my best to pattern this recipe after a delicious dish that I had at a hotel in Puerto Vallarta, Mexico. The chef was very secretive but the waiter was more than willing to whisper a lot of tips in my ear! (It was he that got the big tip!) I always brine pork (all cuts) before I prepare it but that is a personal choice. If you want to brine, there is a good basic brine recipe on this site. If you brine, start this recipe 2 days before serving. The process to brine and marinade only takes a few minutes each, so this is not as time consumming as it may seem. Remember to rinse the pork well after taking it out of the brine.
Provided by CaribbeanQueen
Categories Pork
Time P2DT1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brine pork. Rinse. (optional).
- MARINADE:.
- Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
- Rub spice mixture over pork.
- Place in large glass baking dish, cover, refrigerate overnight.
- Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
- Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
- Let pork rest at least 10 minutes before slicing.
- Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
- Line baking sheet with waxed paper.
- Mix sugar and cinnamon in med. bowl.
- Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
- Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
- Add coated apple slices.
- Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
- Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
- Keep warm until serving time.
- Now for the PORT JUS:.
- Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
- Boil until syrupy, about 25 minutes.
- Add both stocks and thyme.
- Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
- Strain sauce in fine-mesh strainer.
- Return to saucepan.
- Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
- Add butter, whisk until melted.
- Season with salt and pepper.
- SERVING THE PLATE:.
- Cut pork into 1/4" slices.
- Divide among 6 plates.
- Spoon Chipotle-Apples alongside the pork.
- Spoon sauce over and around pork slices.
Nutrition Facts : Calories 877.1, Fat 28.1, SaturatedFat 9.2, Cholesterol 160.2, Sodium 899.6, Carbohydrate 71.8, Fiber 3.3, Sugar 56.6, Protein 53.9
CARIBBEAN CHIPOTLE PORK SLIDERS
Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Appetizers Lunch
Time 8h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
SMOKED RASPBERRY CHIPOTLE PORK ROAST
A different type of smoked and slow cooked pork that really gives an unexpected twist to those that expect traditional bbq flavor. Your guests will impressed....especially when you tell them how easy it is to prepare.
Provided by Tiger Jeff
Categories Pork
Time P1DT9h
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
- Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
- Rub roast generously on all sides with rub mixture.
- Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
- The morning that you plan to cook --
- Let roast stand at room temperature for about 20 minutes.
- COOKING THE ROAST.
- Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
- Smoke on indirect heat for approx one hour.
- Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
- Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
- Open the foil and drain most but not all of the juice.
- Remove the top layer of fat from the roast.
- Using large forks, break the roast apart (similar to shredding).
- Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
- Increase oven to 300 degrees.
- Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
- Remove roast from oven and serve.
Nutrition Facts : Calories 381.7, Fat 22.3, SaturatedFat 7.8, Cholesterol 111.6, Sodium 7447.8, Carbohydrate 11.3, Fiber 0.2, Sugar 8.1, Protein 31.4
ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES
Steps:
- Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
- Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
- Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
- Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
CHIPOTLE PORK ROAST
Make and share this Chipotle Pork Roast recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
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