Slow-Roasted Pork with Caramelized Onions and Chipotle
Tender, succulent slow-roasted pork, marinated and infused with chipotle pepper, caramelized onion, cumin and beer.
Author: Lucy Brewer
5.5lbs.Boston butt pork roasttrimmed and cut into 1 inch cubes
2tablespoonschopped fresh oregano
5chipotle peppersfinely chopped
1/4cupchopped fresh cilantro
1tablespoonfresh lime juice
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.
After marinating, remove the meat from the bag with a slotted spoon and set aside.
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.
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.
To the onions, add the chipotle peppers. Add cumin, salt and several turns of freshly ground black pepper.
Return pork to the pot and stir in beer and chicken broth. Add the bay leaves from the marinade to the pot.
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.
Serve with tortillas and salsa or over rice or roasted poblano cheese grits.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.