7 pounds pork butt 1 1/2 quart chicken broth 1 large onion, quartered 1 tablespoon ground cumin 1 tablespoon chopped cilantro 2 teaspoons oregano 4 canned chipotle chilies en adobo 2 tablespoons adobo sauce from canned chilies 2 bay leaves water salt
Cut pork butt in large chunks. Add remainder of ingredients and enough water to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).
Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool.
Bake pork, uncovered in a 450 degrees F oven until lightly browned and sizzling (about 20 minutes).
Incredible recipe! The chipotle gets a little toned down with the added water so don't shy away from it if you're worried about heat. The meat was incredible!
Mar 19, 2011
My husband loves this recipes. We skip the chipotle flavor and use dried jalapenos instead.
Apr 7, 2010
I did the first part of the recipe in a slow cooker. Works great for that. Don't fill to the rim or it will overflow more than you think.
I used jalapenos instead of chipoles because smoked food gives someone here a headache. Looking at more recipes for this, they add thyme and juniper berries. Did that the second time and it was a little (slightest bit) better.
Recipe should tell you to manually shred the meat, taking out any fat, before you crisp it up in the second cooking phase. It's a texture thing, so don't over do it.
You get quite a layer of fat out of it when you slow cook it. All the fat, cooking liquid, pieces of garlic, jalapeno, juniper berries and bay leaves gets thrown out.
Add some liquid back if you dry it out too much in the second cooking.
Keeps in a sealed plastic container in the fridge for quite some time.