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Prep time
20 minutes
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Cook time
2 hours 30 minutes
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Serves
4-6 people
Author Notes
This recipe is easy and versatile. It can be used in many different applications. Street tacos, nachos, or even on its own with a side of rice and beans would be delicious. I recommend having some tangy pickled red onions on hand as well. It's a great combination! I hope you enjoy! —Emily Romeo
Ingredients
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1
4-6 lb. pork shoulder, boneless
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2 tablespoons
canola oil
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1 quart
boxed chicken stock
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1
small can of chipotle sauce (or canned chipotle peppers in adobo, blended until smooth)
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1/2
large vidalia onion, thinly sliced
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2
cloves of garlic, chopped
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1 tablespoon
ground cumin
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1 teaspoon
dried oregano
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1 teaspoon
chili powder
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1
lime
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salt and pepper
Directions
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Preheat oven to 325
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Cut pork shoulder into 4-5 smaller pieces. Trim any large areas of fat, if necessary. Season with salt and pepper.
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Heat dutch oven over medium/high heat. Drizzle in oil.
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Working in batches, brown all sides of pork. Just until a crust begins to form. Remove and set aside.
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Turn heat down to medium/low. Add in onion and garlic. Cook until fragrant. 2-3 minutes.
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Add in a splash of chicken stock. Using a wooden spoon, scrape up brown bits from bottom of pot.
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Stir in can of chipotle sauce and spices and bring to a slight simmer.
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Place pieces of pork back into pot and pour in enough chicken stock to come about half way up the sides. Pork should not be totally covered. Gently stir.
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Cover pot with lid and transfer to oven.
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Cook 2 to 2 1/2 hours or until meat is tender and can be easily shredded with a fork. *Check meat at 2 hours then adjust time accordingly.
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Remove pork from pot and place on cutting board. Shred using two forks.
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Place shredded pork back into pot with cooking liquid. Stir.
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Finish with a squeeze of lime before serving.
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