Chipotle Braised Pork Shoulder
40aprons.com/meal-prep-sunday/This pork shoulder is smoky, citrusy, juicy, and fall-apart tender after a slow braise with chipotle peppers, fresh orange juice, garlic, and warm spices.
Recipe Makes (Approximate):
Equipment
- Large Dutch oven with lid 6- to 7-quart
- small mixing bowl
- Tongs
Ingredients
For the Pork
- 1 5 pound bone-in pork shoulder (Boston butt)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the Braising Liquid
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves, smashed
- 4 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 1 cup freshly squeezed orange juice (see notes)
- 1 cup chicken broth (see notes)
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 325°F.
- Pat the 5-pound bone-in pork shoulder completely dry with paper towels. In a small bowl, combine 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Rub the seasoning mixture over every surface of the pork. Let the pork rest at room temperature for 30 minutes.
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the pork for 4 to 5 minutes per side, until deeply browned all over.
- Transfer the pork to a plate. Add the roughly chopped yellow onion to the pot and cook for 3 minutes, scraping up any browned bits from the bottom. Stir in the 6 smashed garlic cloves and cook for 1 minute, until fragrant.
- Add the 4 chipotle peppers, 2 tablespoons adobo sauce, 1 cup freshly squeezed orange juice, 1 cup chicken broth, and 2 tablespoons brown sugar. Stir everything together until combined.
- Nestle the pork back into the Dutch oven, fat side up. Cover with the lid and transfer to the oven. Braise for 3½ to 4 hours.
- Start checking the pork after 3½ hours. It’s ready when it shreds effortlessly with two forks. If it still feels firm or stringy, cover and continue braising, checking every 20 to 30 minutes until it’s fall-apart tender.
- Transfer the pork to a cutting board. Remove and discard the bone and any large pieces of fat, then shred the meat with two forks or an automatic shredder.
- Return the shredded pork to the Dutch oven and stir it into the braising liquid. Taste and season with additional salt if needed.
Recipe Notes
Chicken broth: I recommend using low-sodium chicken broth so you can control the final seasoning.
Fresh orange juice: Navel oranges work well. Valencia oranges are another option (when they’re in season). Skip bottled orange juice, as it's too sweet.
Storage: Keep pork submerged in the braising liquid in an airtight container for up to 5 days.
Nutrition Information (Approximate)
Calories: 47calProtein: 1gFat: 2gSaturated Fat: 0.3gCholesterol: 0.4mgSodium: 978mgPotassium: 94mgTotal Carbs: 7gFiber: 1gSugar: 4gNet Carbs: 6gVitamin A: 231IUVitamin C: 12mgCalcium: 21mgIron: 1mg
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