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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 19.8g | 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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Ingredients
- 2 lbs boneless pork roast
- 1/3 cup olive oil
- 2 chipotle chiles
- 1/3 cup brown sugar substitute
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons soy sauce
- 1/3 cup water
Directions
1
Place pork roast in baking dish.2
In a separate bowl, assemble the remaining ingredients, stir well.3
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.4
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.5
Cook until roast reaches an internal temperature of 170 degrees.6
Allow to cool five minutes before serving.
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- Course > Main Dish
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- Preparation > Time to Make > < 4 hours
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- Occasion > Holiday/Event > Historical/Traditional
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- Occasion > Taste/Mood > Comfort Food
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Featured Reviews for This Recipe
From: Mami Janine
On Jul 6, 2009
I made half of this recipe with a pork butt roast. It marinated (minus the oil) for about 5 hours. I heated the olive oil in a skillet and browned the roast on all sides. Then, I cooked it in the crock pot for about 3 hours on high and then 2 hours on low. It came out delicious. Thank you for posting! Made for I Recommend Tag, 7/09.
From: scrapjen
On Apr 26, 2009
I made this in the crock pot and did not marinate it before. It had a really good flavor. But I may have cooked it a little too long because the meat was kind of dry. Will try again using the original instructions.
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
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