Chipotle Pork Roast
Photos
What you'll need:
|
Pork shoulder blade roast, bone in* |
5 pounds (approximately) |
|
Olive oil, light in flavor** |
4 Tbsp |
|
Salt |
1/4 tsp |
|
Mixed cracked black, white and red pepper |
1/4 tsp |
|
Garlic powder |
1/8 tsp |
|
Oregano flakes |
1/8 tsp |
|
Ground cumin |
1/4 tsp |
|
Ground chipotle chile*** |
4 – 6 Tbsp |
|
Dried chiles de Colorado |
2 pods, stems and seeds removed |
|
Bay leaves |
4 leaves |
|
Molasses |
2 Tbsp |
|
Red chile salsa**** |
1/4 cup |
|
Water |
1/4 cup |
(Feel free to view these spice ratios as a starting point, increasing or decreasing as best suits your Yum.)
What to do:
Preheat oven to 275 degrees.
Combine salt, cracked pepper, garlic powder, oregano flakes, ground cumin and chipotle.
Coat room temperature roast with olive oil.
Rub roast with spice combination.
Drizzle top and bottom with molasses.
Place seasoned meat in roasting pan.
Add water to bottom of pan.
Add chile pods and bay leaves to water.
Cover tightly with lid or foil.
Roast at 275 degrees for 3 hours
Baste, then cover with loosely tented foil or tipped lid.
Roast at 400 degrees for 30 minutes
Remove from oven and let sit 10 – 15 minutes before serving.
Recommended sides: Posole or jalapeno cheese grits.
Shred leftovers for carnitas tacos.
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*For boneless cut, use approximately 3 pounds and reduce slow cooking time by 30 – 45 minutes
**Or expeller pressed canola oil
***My favorite comes from Pojoaque Supermarket, Santa Fe, NM
****My favorite comes from Rancho de Chimayo, Chimayo, NM
