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
4-6 lb. pork shoulder, boneless
boxed chicken stock
small can of chipotle sauce (or canned chipotle peppers in adobo, blended until smooth)
large vidalia onion, thinly sliced
cloves of garlic, chopped
salt and pepper
In This Recipe
Preheat oven to 325
Cut pork shoulder into 4-5 smaller pieces. Trim any large areas of fat, if necessary. Season with salt and pepper.
Heat dutch oven over medium/high heat. Drizzle in oil.
Working in batches, brown all sides of pork. Just until a crust begins to form. Remove and set aside.
Turn heat down to medium/low. Add in onion and garlic. Cook until fragrant. 2-3 minutes.
Add in a splash of chicken stock. Using a wooden spoon, scrape up brown bits from bottom of pot.
Stir in can of chipotle sauce and spices and bring to a slight simmer.
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.
Cover pot with lid and transfer to oven.
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.
Remove pork from pot and place on cutting board. Shred using two forks.
Place shredded pork back into pot with cooking liquid. Stir.