Slow-Roasted Chipotle Pork

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, “Seasonal Pantry”. She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes Rodeo, an eclectic music show, on KRCB-FM. Jordan writes for a variety of national publications and has won numerous awards for both cooking and writing.

If you have chipotle flakes but no chipotle powder, you can grind the flakes using an electric grinder or mortar and pestle. For a milder but still outstanding version, you can omit the chipotle powder entirely.


1/2 cup kosher salt

1-tablespoon chipotle powder

1 pork shoulder roast, about 5 pounds

2 limes cut in wedges

1/2 cup minced fresh cilantro

2 dozen small corn tortillas

Cooking Instructions

  1. In a small bowl, mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.
  2. Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275°F. Cook until the pork falls apart when you press it with the back of a fork, about 3 1/2 to 4 hours.
  3. Remove it from the oven and let rest, covered, for 15 minutes.
  4. Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place in them in a basket.
  5. Transfer the pork to a large serving platter and use two forks to pull it into chunks.
  6. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately, with the tortillas on the side.
  7. To fill the tortillas, set two, one on top of the other, on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top, and fold in half.

© Michele Anna Jordan, from The New Cook‚s Tour of Sonoma (Sasquatch Books,2000).

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