Slow-braised pork in a smoky chipotle-tomato sauce. Rich, shredable, and built for tacos.
Heat oven:
300°F.
Build the Sauce
Sauté:
-
1 Tbsp vegetable oil
-
1 medium yellow onion, chopped
-
4 cloves garlic, chopped
Cook over medium-low until soft and fragrant, about 4 minutes.
Blend with:
-
1 (15-oz) can diced tomatoes
-
3 chipotle chiles in adobo
-
1 tsp dried oregano
-
½ tsp dried thyme
Blend until smooth.
Brown the Pork
1 Tbsp vegetable oil
-
1½ lb pork shoulder, cut into 2-inch cubes
Wipe out the Dutch oven, heat oil over medium, add pork, and cook about 10 minutes, stirring occasionally, until the meat is noticeably browned/darkened.
Braise
Add to pot:
-
1½ lb pork shoulder, cut into 2-inch cubes
-
1 bay leaf
-
1 tsp kosher salt
-
Chipotle tomato sauce
-
2 cups water
Stir to combine, cover, and bake 2 to 2½ hours, until sauce is reduced and pork is fork-tender.
(Slow-cooker option: cook on LOW for 6 hours.)
Finish & Serve
Shred and stir in:
-
½ cup chopped cilantro
-
1 Tbsp fresh lime juice
Taste and adjust seasoning.
Serve with:
-
Warm corn tortillas
-
Sliced avocado
-
Cotija cheese
-
Lime wedges
-
Extra cilantro
Serves: 4
Prep: ~15 minutes
Cook: ~2½ hours
