Chipotle Shredded Pork

Recipe

Main Dish
Chipotle Shredded Pork

Primary Media

Yellow plate of chipotle shredded pork tacos

User Rating

3.56 out of 5 stars
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18 ratings

Recipe Data

10
Servings
40min
Prep
8hr40min
Total

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    Description

    This one's all about the chipotle chili pepper, but fair warning, it can be too intense for fans of all things mild. Spice lovers, go for all three peppers. Mild lovers may want to scale down to one or two.

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2 ½ lbs.boneless pork shoulder
    Hy-Vee salt and black pepper, to taste
    1 ½ tbsp.Hy-Vee Select olive oil
    1(8 oz) can Hy-Vee tomato sauce
    ½ c.water
    1small yellow onion, thinly sliced
    3canned chipotle chili pepper in adobo sauce, sliced with seeds
    2 tsp.cumin
    ½ tsp.coriander
    4 clove(s)garlic, minced
    Hy-Vee corn tortillas, optional
    Desired toppings, optional

    Directions

    1. Trim excess fat from pork shoulder; season with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat; brown all sides of meat.
    2. In a 3-1/2- to 4-quart slow-cooker, combine browned pork shoulder, tomato sauce, water, onion, chipotle peppers, cumin, coriander and garlic. Cover and cook on LOW heat for 8 to 10 hours or HIGH heat for 5 to 6 hours.
    3. Remove pork shoulder from slow-cooker; set aside. Strain and reserve cooking liquid. Using 2 forks, shred pork. Stir pork into cooking liquid. If desired, serve on warm corn tortillas with desired toppings.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 65mg
    • Sodium: 230mg
    • Total Carbohydrates: 3g
    • Protein: 20g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 6%
    0%
    Iron 8%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Spring 2013.