“Found this in the LA Times Food & Drink section - saving for fall when this will be a wonderful aromatic meal for a Saturday evening dinner with friends. Leftovers sound made for enchiladas....”

Ingredients Nutrition


  1. Heat the oven to 325 degrees.
  2. In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
  3. Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
  4. Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
  5. Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
  6. Carefully uncover the pork and flip over the roast.
  7. Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
  8. Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
  9. When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.

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