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Nutrition Facts

Serving Size 1 (146g)

Recipe makes 8 servings

The following items or measurements are not included below:

brown sugar substitute

Calories 325
Calories from Fat 177 (54%)
Amount Per Serving %DV
Total Fat 19.7g 30%
Saturated Fat 5.1g 25%
Monounsaturated Fat 11.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 97mg 32%
Sodium 149mg 6%
Potassium 514mg 14%
Total Carbohydrate 2.5g 0%
Dietary Fiber 0.3g 1%
Sugars 1.2g
Protein 32.9g 65%

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Chipotle Pork Roast

Recipe #23605 | 3 hours | 1 hour prep | add private note

By: Elizabeth Fullerton
Mar 28, 2002

A little bit spicy, a little bit sweet. Definitely moist. It's the best roast I've ever made.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Place pork roast in baking dish.
  2. 2
    In a separate bowl, assemble the remaining ingredients, stir well.
  3. 3
    Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
  4. 4
    In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
  5. 5
    Cook until roast reaches an internal temperature of 170 degrees.
  6. 6
    Allow to cool five minutes before serving.

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Featured Reviews for This Recipe

From: Chef #250389

On Nov 18, 2009

Oh, wow, this was wonderful!! The first time I made it I followed the recipe exactly and it was great; the second time I used canned chipotles in adobo sauce, doubled the chilis to 4 and it turned out perfectly again. The spicy/sweet/smoky taste is unique and absolutely restaurant quality. Served with whipped sweet potatoes.

0 people found this review helpful

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    From: NorthwestGal

    On Oct 9, 2009

    Oh my gosh, this was the best pork roast I have made in a long time. It was fantastic and had a great blend of flavors represented in the marinade. I picked up a bag of dried chipotle peppers a while back, and I used two of them (which I rehydrated a bit in an oil marinade). And the chipotle "kick" was a bit mild. So I would recommend others use fresh chipotle peppers if they want full benefit of the chipotle peppers. Despite my goof, I will definitely make this roast again. Thanks, Elizabeth Fullerton. Made for "Think Pink" tag game October 2009.

    0 people found this review helpful

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    From: Miss Annie

    On Apr 8, 2002

    Wow!!! this is one of those dishes you just have to make again. I could taste every ingredient in the marinade for this roast. We just loved the mild fire, and the sweet, and the garlic mix. It let the pork come through, but with a wonderful, mild heat, taste. One of the best things I have ever put in my mouth. I had a 1-1/2 lb. roast, so I pulled the roast out of the oven at 160ºF and let it rest. It did reach a temperature of 170º and was perrrrrrrfect!!!

    12 people found this review helpful

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  • From: L. Duch

    On Feb 18, 2007

    I've made this several times, since my initial review. This is terrific. Love the spicy/sweet contrast. I used a venison rump roast this time. I also used chipotles from your adopted "Chipotles in Adobo Sauce" recipe. Wonderful and hot. I used 2 peppers like you suggested and it was plenty hot.Never can tell how hot a pepper will be, but was perfect for our taste. Like before, I marinaded it for an hour then covered and cooked it in it's marinade on 350 for several hours, so that there would be plenty of juices. It turned out fork tender which was easily shredded. Served it with roasted new potatoes and carrots. The shredded meat would also make for really good burritos or maybe served over rice. even on a hamburger bun. We've also done this in the crockpot while camping. Just put all the ingredients into the crockpot, turn on low and leave for your daily outing. Come back to a wonderful aroma and a really tasty dish. Thanks for a very versitile, tasty, easy recipe. LeeAnn

    6 people found this review helpful

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  • Read all 39 reviews

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