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Recipe video above. This is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, eat like stew!SPICE NOTE: This sauce is spicy. Not off-the-charts spicy, but it has a good kick! If you're concerned, remove half the chillis from the can of chipotle in adobo (as the chillies are where the spiciness is). If you're still worried, best to give this a miss because chipotle in adobo IS spicy!!
View original recipe on recipetineats.comPreheat oven to 180°C/350°F (160°C fan).
SPICINESS - Read note above about spiciness!
Puree chipotle in adobo until smooth using a stick blender or similar.
Sprinkle pork all over with salt, pepper and cumin.
Brown pork - Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, the remove onto a plate (~ 1 minute each side).
Sauté - Cool the pot slightly then return to medium heat. If the pot looks dry, add 1 tbsp oil. Sauté onion, garlic, the herbs & spices for 3 minutes.
Cook off tomato & chipotle - Add tomato paste and cook it off for 2 minutes. Add chipotle puree and cook for 2 minutes.
Slow cook 2 hours - Add remaining ingredients EXCEPT beans. Stir, then bring to simmer. Place pork in - arrange so its submerged as best as possible. Cover with lid. Place in oven for 2 hours. (Note 6 other cook methods)
Add beans, cook 30 min - Remove lid, add beans. Return to oven for 30 minutes without lid to caramelise the surface. The pork will be fork-tender!
Serve like stew over Mexican red rice or with tortillas for dunking. Or make wickedly food tacos with finely chopped white onion, fresh coriander/cilantro, avocado slices and a squeeze of lime. More serving options above the recipe video.
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