CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE
This is an authentic recipe...I saw it on Cooking with Beth and Bill. Chef Steve Ells, Chipotle Mexican Grill.
Provided by Iron Woman
Categories Mexican
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
- Preheat oven to 325 degrees F.
- Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
- Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
- Use as burrito/taco meat or you can serve with vegetables and potatoes.
Nutrition Facts : Calories 852.7, Fat 64.8, SaturatedFat 21.7, Cholesterol 241.5, Sodium 225.7, Carbohydrate 4.5, Fiber 1, Sugar 2.3, Protein 59.2
BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
Provided by John Willoughby
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
- In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
- Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
- Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
- Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.
Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams
BRAISED PORK SHOULDER
Make and share this Braised Pork Shoulder recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
- Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
- Dump excess oil from pan, leaving a coating of oil.
- Add onions to pan and sweat over low heat until translucent.
- Return pork to pan and add remaining ingredients.
- Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
- Remove pork from pan and let rest 10-15 minutes before slicing.
- Serve with a starch and vegetables.
CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this Mexican barbacoa-style rub.
Provided by Anna Stockwell
Categories Dinner Summer Grill/Barbecue Pork Oregano Garlic Corn Onion Cilantro Feta Pumpkin Lime Wheat/Gluten-Free Taco Fall
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
- Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
- Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
- Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.
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