Chipotle Apple Pork Roast Recipes

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ROAST PORK WITH CHIPOTLE-GLAZED APPLES



Roast Pork With Chipotle-Glazed Apples image

I did my best to pattern this recipe after a delicious dish that I had at a hotel in Puerto Vallarta, Mexico. The chef was very secretive but the waiter was more than willing to whisper a lot of tips in my ear! (It was he that got the big tip!) I always brine pork (all cuts) before I prepare it but that is a personal choice. If you want to brine, there is a good basic brine recipe on this site. If you brine, start this recipe 2 days before serving. The process to brine and marinade only takes a few minutes each, so this is not as time consumming as it may seem. Remember to rinse the pork well after taking it out of the brine.

Provided by CaribbeanQueen

Categories     Pork

Time P2DT1h

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons ground cumin
1 teaspoon salt (use 2 t. if you don't brine first)
2 teaspoons pepper
2 teaspoons chili powder
1/2 cup brown sugar, plus
1 tablespoon brown sugar
3 lbs center cut pork roast
3 cups ruby port
1/4 cup chopped shallot
1 3/4 cups beef stock
1 3/4 cups chicken stock
1 sprig fresh thyme
3 tablespoons chilled unsalted butter, cut into small pieces
1/2 cup white sugar
1 1/2 teaspoons cinnamon, ground
4 medium granny smith apples, cored, peeled, sliced
4 tablespoons vegetable oil
4 tablespoons chipotle chiles, with sauce from a can, minced (chilies to personal taste)

Steps:

  • Brine pork. Rinse. (optional).
  • MARINADE:.
  • Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
  • Rub spice mixture over pork.
  • Place in large glass baking dish, cover, refrigerate overnight.
  • Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
  • Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
  • Let pork rest at least 10 minutes before slicing.
  • Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
  • Line baking sheet with waxed paper.
  • Mix sugar and cinnamon in med. bowl.
  • Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
  • Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
  • Add coated apple slices.
  • Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
  • Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
  • Keep warm until serving time.
  • Now for the PORT JUS:.
  • Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
  • Boil until syrupy, about 25 minutes.
  • Add both stocks and thyme.
  • Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
  • Strain sauce in fine-mesh strainer.
  • Return to saucepan.
  • Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
  • Add butter, whisk until melted.
  • Season with salt and pepper.
  • SERVING THE PLATE:.
  • Cut pork into 1/4" slices.
  • Divide among 6 plates.
  • Spoon Chipotle-Apples alongside the pork.
  • Spoon sauce over and around pork slices.

Nutrition Facts : Calories 877.1, Fat 28.1, SaturatedFat 9.2, Cholesterol 160.2, Sodium 899.6, Carbohydrate 71.8, Fiber 3.3, Sugar 56.6, Protein 53.9

CHIPOTLE-GLAZED APPLES



Chipotle-Glazed Apples image

Categories     Condiment/Spread     Fruit     Pepper     Side     Apple     Fall     Winter     Bon Appétit

Yield Serves 6 as a side-dish

Number Of Ingredients 5

1/2 cup sugar
1 1/2 teaspoons ground cinnamon
4 medium Red Delicious apples, peeled, cored, sliced
4 tablespoons vegetable oil
4 teaspoons minced canned chipotle chilies

Steps:

  • Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .

SMOKED RASPBERRY CHIPOTLE PORK ROAST



Smoked Raspberry Chipotle Pork Roast image

A different type of smoked and slow cooked pork that really gives an unexpected twist to those that expect traditional bbq flavor. Your guests will impressed....especially when you tell them how easy it is to prepare.

Provided by Tiger Jeff

Categories     Pork

Time P1DT9h

Yield 8-12 serving(s)

Number Of Ingredients 4

5 -9 lbs boston butt (bone in)
1 cup favorite your favorite barbecue rub
1/2 cup kosher salt
1 (10 -12 ounce) bottle raspberry chipotle sauce or 1 (10 -12 ounce) bottle glaze

Steps:

  • THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
  • Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
  • Rub roast generously on all sides with rub mixture.
  • Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
  • The morning that you plan to cook --
  • Let roast stand at room temperature for about 20 minutes.
  • COOKING THE ROAST.
  • Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
  • Smoke on indirect heat for approx one hour.
  • Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
  • Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
  • Open the foil and drain most but not all of the juice.
  • Remove the top layer of fat from the roast.
  • Using large forks, break the roast apart (similar to shredding).
  • Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
  • Increase oven to 300 degrees.
  • Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
  • Remove roast from oven and serve.

Nutrition Facts : Calories 381.7, Fat 22.3, SaturatedFat 7.8, Cholesterol 111.6, Sodium 7447.8, Carbohydrate 11.3, Fiber 0.2, Sugar 8.1, Protein 31.4

ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES



Roast Pork with Port Jus and Chipotle-Glazed Apples image

Categories     Fruit     Pork     Roast     Apple     Port     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons ground cumin
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1 3-pound boneless center-cut pork rib roast
3 cups ruby Port
1/4 cup chopped shallots
1 3/4 cups beef stock or canned beef broth
1 3/4 cups chicken stock or canned low-salt chicken broth
1 fresh thyme sprig
3 tablespoons chilled unsalted butter, cut into small pieces
Chipotle-glazed Apples

Steps:

  • Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
  • Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
  • Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
  • Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.

SLOW-COOKER CHIPOTLE PORK ROAST



Slow-Cooker Chipotle Pork Roast image

Your family will flip over this fork-tender roast and its intensely flavored, smoky sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 6

Number Of Ingredients 14

2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
9 small unpeeled red potatoes, quartered
3 small sweet potatoes, peeled, quartered
1 medium onion, cut into 3/4-inch wedges (about 1/2 cup)
1 boneless pork shoulder roast (2 1/2 to 3 lb)
2 tablespoons olive or vegetable oil
1 can (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1 canned chipotle chile in adobo sauce, finely chopped (about 1/2 tablespoon)
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix chili powder, salt, garlic powder and cumin. Add potatoes, sweet potatoes and onion to bowl; stir to coat. Place vegetables in slow cooker.
  • Remove netting from pork. Rub oil over pork; roll in spices in bowl to cover. Place pork over vegetables. Pour tomato sauce, tomatoes and chopped chile over pork and vegetables.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Remove pork and vegetables from cooker; cover to keep warm. Pour sauce from cooker into 3-quart saucepan. In small bowl, mix water and cornstarch; stir into sauce. Cook over high heat 5 to 10 minutes, stirring frequently, until thickened. Serve sauce with pork and vegetables.

Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 8 g, TransFat 0 g

CHIPOTLE PORK ROAST



Chipotle Pork Roast image

Make and share this Chipotle Pork Roast recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs boneless pork roast
1/3 cup olive oil
2 chipotle chiles
1/3 cup brown sugar substitute
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons soy sauce
1/3 cup water

Steps:

  • Place pork roast in baking dish.
  • In a separate bowl, assemble the remaining ingredients, stir well.
  • Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
  • In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
  • Cook until roast reaches an internal temperature of 170 degrees.
  • Allow to cool five minutes before serving.

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