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5 from 1 vote

Slow-Roasted Pork with Caramelized Onions and Chipotle

Tender, succulent slow-roasted pork, marinated and infused with chipotle pepper, caramelized onion, cumin and beer.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Servings: 8 servings
Calories: 540kcal
Author: Lucy Brewer

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

  • 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.

Notes

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