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Slow-Roasted Pork with Caramelized Onions and Chipotle

Time to step away from the turkey leftovers and create something sublime and spicy in your kitchen. This is by far one of the best things I’ve ever made. Tender, slightly spicy pork seasoned with chipotle pepper and cilantro, simmered in dark beer and a little lime juice. A rustic Spanish dish that will transport your taste buds to a new realm.

You’ll need one large Boston butt pork roast, about 5 + lbs. Chop the meat into 1 inch cubes.

Place the cubes in a large zipper bag and add 1 bottle of dark beer, 1/4 cup lime juice, 2 tablespoons chopped fresh oregano, 2 tablespoons chopped garlic and 4 bay leaves. Marinate for at least 3 hours or overnight.

After marinating, remove the meat from the bag with a slotted spoon and set aside. Heat 3 tablespoons olive oil on medium-high in a large Dutch oven and brown the pork on all sides. I like to get it a nice, deep brown.

When the meat is well browned, remove from the pot and set aside. Add about 6 cups of chopped onions to the pot and turn heat down to medium. Brown the onions for about 10 minutes, adding 1/4 cup chopped garlic after about 5 minutes.

To the onions, add 5 chopped chipotle peppers (the ones that came out of my can were pretty small, so just use your judgement here—you may want to add less), 3 teaspoons ground cumin, 2 teaspoons salt and several turns of freshly ground black pepper. Return pork to the pot and stir in 1 bottle of dark beer and 1/4 cup of chicken broth. I also dig out the bay leaves from the bag and add them to the pot. Turn meat down to a simmer and cook for about 2 hours or until meat is fork-tender. Stir in 1/4 cup chopped fresh cilantro and 1 tablespoon freshly squeezed lime juice and simmer for another 10 minutes, then remove from heat. Discard the bay leaves.

You can serve this slow-roasted pork in tortillas with salsa, or over rice, or as we did over my roasted poblano cheese grits. There is just enough heat from the chipotle peppers to wake up your tastebuds and the pork is so tender and juicy…you will probably wake up at 2 in the morning and go sneak another bowl full.

This recipe makes a lot, so you may want to start with a smaller Boston butt and halve the rest of the ingredients. As is, this would be perfect for a dinner party for six. Enjoy!

This recipe adapted from Cooking Light’s Pork Carnitas with Caramelized Onions and Chipotle.

Slow-Roasted Pork with Caramelized Onions and Chipotle

Slow-Roasted Pork with Caramelized Onions and Chipotle

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Tender, succulent slow-roasted pork, marinated and infused with chipotle pepper, caramelized onion, cumin and beer.

Ingredients

  • 5.5 lbs. Boston butt pork roast, trimmed and cut into 1 inch cubes

Marinade

  • 1 bottle dark beer
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped garlic
  • 4 bay leaves

Pork

  • 3 tablespoons olive oil
  • 1/4 cup chopped garlic
  • 6 cups chopped onion
  • 5 chipotle peppers, finely chopped
  • 1 bottle dark beer
  • 1/4 cup chicken broth
  • 3 teaspoons ground cumin
  • 2 teaspoons salt
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Instructions

  1. Place meat, 1 bottle dark beer, 1/4 cup lime juice, 2 tablespoons oregano, 2 tablespoons garlic and 4 bay leaves in large zipper bag. Marinate for at least 3 hours or overnight.
  2. After marinating, remove the meat from the bag with a slotted spoon and set aside.
  3. Heat olive oil on medium-high in a large Dutch oven and brown the pork on all sides. When the meat is well browned, remove from the pot and set aside.
  4. Add chopped onions to the pot and turn heat down to medium. Brown the onions for about 10 minutes, adding chopped garlic after about 5 minutes.
  5. To the onions, add the chipotle peppers. Add cumin, salt and several turns of freshly ground black pepper.
  6. Return pork to the pot and stir in beer and chicken broth. Add the bay leaves from the marinade to the pot.
  7. Turn meat down to a simmer and cook for about 2 hours or until meat is fork-tender. Stir in chopped fresh cilantro and freshly squeezed lime juice and simmer for another 10 minutes, then remove from heat. Discard the bay leaves. Serve immediately.

Notes

Serve with tortillas and salsa or over rice or roasted poblano cheese grits.

Nutrition Information:
Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 540Saturated Fat: 4gCholesterol: 196mgSodium: 776mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 72g

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Shawn

Wednesday 30th of November 2011

You've planned my Friday dinner...Tacos with this filling!