Description
Our slow-roasted chipotle pork recipe with deep, smoky flavour and a rich brown sauce. Adaptable, comforting and very popular, it’s pork roast that delivers bold flavour with very little effort. Even better the next day, if there’s any left!
Ingredients
Units
Scale
- 5 pound pork roast (about 2.5kg) Pork butt, shoulder roast, bone in center cut or lean pork loin For the marinade:
- 1/4 cup of olive oil
- 2 tablespoons of cracked black pepper
- 3 garlic cloves
- 2 tablespoons paprika
- 2 tablespoons smoked paprika
- juice of 2 limes
- 1/4 bunch parsley, rough chopped
- 1 tablespoon dry, hot mustard
- 2 tablespoons coarse salt
- 1 tablespoon brown sugar
- 2 bay leaves
- 2 to 3 branches fresh thyme, or 1/2 teaspoon dried thyme
- 2 chipotle peppers in adobo sauce, or cayenne pepper, Sriracha, Sambal oelek to taste For the cooking process:
- 1/2 cup of dry white wine
- water as needed
- For your sauce:
- 1 - 2 cups of chicken stock or water
- 1 tablespoon corn starch (as needed)
Instructions
- In a food processor, combine all marinade ingredients, to make a paste.
- Use half of it to rub onto your cut of pork. Refrigerate for at least 12 hrs in a covered bowl or Ziplock bag.
- Preheat your oven at 400°f (204°c) Place meat, fat cap down into your roasting vessel of choice. Add 1/2 cup of wine and water if needed.
- We’re are going cold start! No searing. Cover very loosely with tin foil, in the oven it goes.
- After 45 minutes, reduce heat to 325°f (163°c), still loosely covered. At this point, collect as much of cooking juices as possible and blend with the other half of marinade. Use this to baste your roast, every 15 minutes or so, for another 45 minutes. Add more white wine and water if necessary, to ensure your pan is moist and does not burn.
- CHECK internal temperature. At about 145°f (63°c), we uncover, turn the fat cap up, keep basting until top gets dark, about another 14 to 20 minutes. Finish to internal temperature of 160°f (71°c).
- Rest for 5 minutes before carving.
- While your roast rests make your sauce, pour or skim off any excess grease from your pan, deglaze with either chicken stock or water. You might need more, you might need less, depends on your roast. Thicken with cornstarch slurry, adding to desired consistency, as needed. Serve immediately.
Notes
Want deeper flavour? After your marinade, take an additional three cloves of garlic and make random incisions in your roast with a sharp knife. Insert the remaining 3 garlic cloves cut into slivers into those cuts and follow the method above. Really great for a pork shoulder!
- Prep Time: 25 minutes + 12 hours marinade
- Cook Time: 90 minutes
- Category: Dinner
- Method: slow roast
- Cuisine: Tex Mex
