Slow-Roasted Chipotle Pork
- 2 tablespoons kosher salt
- 1 tablespoon dried chipotle powder
- 1 pork shoulder (about 3 1/2 lbs.)
- 24 small corn tortillas
- 2 limes
- 14 cup minced fresh cilantro
- 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.
- 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 274 degrees.
- (if you are using a clay roaster, do not preheat the oven.)
- cook until the pork falls apart when you press it with the back of a fork, 3 1/2 to 4 hours.
- Remove the pork from the oven and let rest, covered, for 15 minutes.
- 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 them in a basket.
- Transfer the pork to a large serving platter and use two forks to pull it into chunks.
- Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately with the tortillas on the side.
kosher salt, chipotle powder, pork shoulder, corn tortillas, limes, fresh cilantro
Taken from www.food.com/recipe/slow-roasted-chipotle-pork-381685 (may not work)