Chipotle Pork Roast

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.

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.

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!!!

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