39 Reviews of Chipotle Pork Roast

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

From: Bev

On Apr 14, 2002

Absolutely delightful! Sweet yet a little spicey, moist, tender and very flavorful! This pork roast is without a doubt a Company Worthy recipe. I made it exactly as the recipe called for and served it with Lemon Roast Potatoes and fresh green beans. What a great combination! This recipe is going into my permanent cookbook to be made again and again! Thanks for sharing, E!

From: Mike Dudley

On Apr 27, 2002

I tried this using pork tenderloin on my bar-b-que. I used the marinade (except for the brown sugar) then wrapped the tenderloins - I used two - in tin foil and placed them on the top rack of the bar-b-que at about 400 deg.F. After 20 minutes, I took the tenderloins out of the foil and grilled them, about 5 min a side, on a medium flame. Marvellous, still moist with a nice crispy outside. The spices and pork taste came through well. Can't wait to try this again. I served it with asparagus and broasted potatoes, great combination.

From: Kate in Ontario

On Apr 23, 2002

This was great. I used 1/4 C minced onion and1 garlic clove minced. Really nice flavor combination.

From: Pam-I-Am

On Feb 20, 2006

We really enjoyed the flavor of this recipe. I had two very thick, and I mean thick pork loin chops so I used those. I used 2 teaspoons of McCormick's Chipotlte Pepper Seasoning and regular brown sugar. When cooking in the oven, the only problem I had was some of the brown sugar burning on the pan in the beginning. But I added a little water and turned the heat down to the 350 mark and it went fine from there. I also felt that they could use a little salt after you finish cooking. This was delicous...I will make again soon. Thanks! Pam

From: didyb

On Sep 5, 2005

So good! I used boneless beef ribs and the slow cooker. Just put all the marinade ingredients in and mixed, and added the meat, and cooked on high for 3.5 hours. I used just one chipotle (canned) pepper, because I'm a wimp. It really did have a great combination of sweet and hot. Very good!

From: PamD

On Sep 24, 2003

This was a very delicious and moist recipe. My family liked it very much and I have been able to freeze the leftovers and have used it for pork fried rice.

From: BarbaraK

On Apr 22, 2002

This is a fail safe and good roast. I have a Maytag Gemini oven. I preheated the bottom oven and placed the roast and the potaotes in there at 500 degrees. Well, I set the timer, the timer went off and silly me, I set the top oven to 300 degrees, not the bottom. But, even though I messed up, the roast came out wonderful. As a PS., I didn't know what brown sugar substitute was so I used brown sugar. Still good.

From: Susie in Texas

On Jul 22, 2005

Very moist and flavorful pork roast. I cooked a 4 lb. roast but there was plenty of marinade for it. I also tented my roast with foil and cooked it at 325 for 2 hrs then removed the foil and basted it several times while it finished cooking. The flavors of the marinade were perfect for pork. Thank you!