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Dinner recipe · from the recipe book

Adobo Pork Shoulder with Chipotle-Style Roasted Roots

Slow-roasted pork shoulder rubbed with smoky paprika, cumin and oregano turns fork-tender, served over caramelized potatoes and carrots with a bright lime-cilantro finish.

Adobo Pork Shoulder with Chipotle-Style Roasted Roots

Ingredients

  • 1¾ lb800 gPork shoulder (Boston butt), trimmedcut into 4 large chunks
  • 3 medium600 gRusset potatoescut into 1.5-inch chunks
  • 5 medium300 gCarrotscut into 2-inch pieces
  • 1½ medium160 gYellow onioncut into wedges
  • 5 cloves15 gGarlicminced
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 1 tbsp3 gDried oregano
  • 1½ tsp4 gChili powder
  • 1⅛ tsp7 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ tbsp20 gCanola oil
  • 2 tbsp32 gTomato paste
  • ½ cup (120 ml)120 gOrange juice
  • 1 cup240 gLow-sodium chicken broth
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 325°F (165°C). Prepare the pork, potatoes, carrots, onion and garlic as noted.
  2. In a small bowl, mix the smoked paprika, cumin, oregano, chili powder, salt and black pepper. Rub two-thirds of this spice mix all over the pork; set the remaining third aside for the vegetables.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown the pork on all sides, about 8 minutes, then move it to a plate.
  4. Lower the heat to medium. Add the onion and cook 3 minutes, then stir in the garlic and tomato paste and cook 1 minute.
  5. Pour in the orange juice and chicken broth, scraping up the browned bits. Return the pork, cover, and braise in the oven for 1 hour 45 minutes.
  6. Meanwhile, toss the potatoes and carrots with the remaining canola oil and the remaining third of the spice mix.
  7. Uncover the pot, nestle the potatoes and carrots around the pork, raise the oven to 400°F (200°C), and roast uncovered 45 minutes, until the vegetables are tender and browned at the edges and the pork shreds easily (well above 145°F / 63°C).
  8. Rest 5 minutes, then pull the pork into large pieces, drizzle everything with the lime juice and pan juices, and scatter the cilantro on top.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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