Chipotle Slow Cooked Pork Shoulder
Published 1st January, 2019
Cuisine: Australian / American Serves: 4
Preparation: 30 Mins Cooking: 5 Hrs
Ingredients
- 1.8-2kg Barossa Fine Foods pork scotch fillet
- 1 large brown onion, sliced
- ½ cup chipotle in adobo sauce
- 1 tbsp smoked paprika
- ⅓ cup brown sugar
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp white pepper
- 1 cup chicken stock
- ¼ cup malt vinegar
Method
- Preheat the oven to 150℃
- To prepare the Pork Scotch Fillet, in a bowl combine the chipotle in adobo sauce, smoked paprika, brown sugar, cumin, coriander & white pepper.
- Mix the ingredients to a paste, rub the paste over the pork scotch fillet and place in the refrigerator for one hour or overnight if time allows.
- In a deep roasting pan place the sliced onions, chicken stock & malt vinegar, put the marinated pork scotch fillet on top.
- Cover the pork scotch fillet with a layer of baking paper and then seal the roasting tray with foil, double wrap with two layers of foil ensuring that the tray is well sealed.
- Place in the oven on the middle rack and cook for 5 hours at 150°C.
- Remove from the oven and carefully place the pork on a serving platter, ladle over the pan juices and serve. The pork can easily be shredded using two forks.
- Serve with brioche rolls, salad leaves & chipotle mayonnaise.
COOK'S TIP
- Serve with brioche rolls, salad leaves & chipotle mayonnaise
where to find us
- Find Barossa Fine Foods pork scotch fillet at your local Barossa Fine Foods retail store in South Australia.