This Chipotle Marinated Pork Shoulder with Roasted Potatoes and Carrots is the perfect centerpiece for your holiday table. Infused with the smoky, spicy richness of chipotle peppers and complemented by the sweetness of honey and fresh orange juice, this slow-roasted pork becomes incredibly tender and flavorful. The addition of baby potatoes and carrots, roasted in the pork’s savory juices, makes this dish a complete meal, perfect for festive gatherings.
Why Pork is Popular for Christmas:
Pork is a popular choice for Christmas in many cultures due to its versatility and ability to feed large groups. Traditionally, pork is associated with abundance and celebration. Roasting a whole pork shoulder or ham signifies a hearty, comforting meal that brings people together around the holiday table. Pork’s rich, savory flavor pairs wonderfully with festive spices, sauces, and glazes, allowing for endless variations. The tenderness of slow-cooked pork and its ability to absorb flavors make it an ideal choice for a show-stopping Christmas feast.
Whether you’re hosting a large gathering or a more intimate celebration, this chipotle-infused pork dish will surely impress with its smoky depth, tender meat, and warm, festive flavors.
This chipotle-marinated pork is rich, smoky, and savory, with subtle heat and sweetness. The chipotles bring an earthy smokiness that is balanced by the natural sweetness of honey and orange juice. Garlic, cumin, and black pepper add layers of spice, while the dried herbs provide aromatic undertones. The honey and cloves contribute just a touch of sweetness and warmth, making the pork flavorful and succulent.
The slow roasting process allows the pork to absorb the chipotle marinade fully, tenderizing it while retaining all the juices. The vegetables, cooked in the rendered pork juices, soak up the smoky, spicy flavors, adding a satisfying, hearty element to the dish.
Chipotle Marinated Pork Shoulder with Potatoes and Carrots
Serves: 12
Ingredients:
1 (8-pound) pork shoulder
4 tsp salt
8 garlic cloves, coarsely chopped
6 chipotles in adobo, chopped (use less if you prefer less heat)
2 tbsp honey
Pinch of ground cloves
1 tsp ground cumin
1 tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
Juice of 1 medium orange
1 pound baby potatoes
1/2 pound peeled baby carrots
Instructions:
- Prepare the Pork:
Rinse and pat dry the pork shoulder. Sprinkle it evenly with salt on all sides. Wrap the pork in plastic wrap and refrigerate for 24 hours. - Make the Marinade:
In a small bowl, mix the garlic, chipotles in adobo, honey, ground cloves, cumin, black pepper, oregano, thyme, and orange juice. - Marinate the Pork:
Remove the pork from the fridge, unwrap it, and place it in a large glass or plastic dish. Rub the pork with the marinade, ensuring it’s well-covered. Cover the dish with aluminum foil, avoiding contact with the meat, and refrigerate for another 24 hours. - Cook the Pork:
Preheat the oven to 325°F (160°C). Take the pork out of the fridge and let it sit at room temperature for 30 minutes. Tent the dish with foil and roast the pork for 3 hours. - Add Vegetables:
After 3 hours, remove the pork from the oven and baste it with the rendered juices. Add the baby potatoes and carrots to the dish, cover it with foil again, and return it to the oven for another hour. - Rest and Serve:
Once the pork is cooked, remove it from the oven and let it rest for 15 minutes. Carve the meat, coating the slices in the rendered juices, and serve with the roasted potatoes and carrots.
Nutritional Breakdown (Per Serving):
Calories: 490 kcal
Protein: 45g
Fat: 26g
Carbohydrates: 18g
Fiber: 3g
Sugar: 5g
Sodium: 620mg
(Note: Nutritional values are approximations.)
