This tender pork roast is slow-roasted in peppers, onions, and spices for a tangy and smokey flavor. To punch up the protein, serve it over black beans, or it’s great in tacos or salads.
This recipe is great for meal prepping because barbacoa can be refrigerated in an airtight container for up to three days.
For more about protein, watch this Nutrition Basics video.
Makes 12 servings
(1 serving = 6 ounces/170 grams)
Ingredients
2 tablespoons olive oil
3½ to 4 pounds (1.6 to 1.8 kilograms) pork butt roast
½ teaspoon salt
½ teaspoon black pepper
1 medium onion, chopped
1 cup (240 milliliters) low-sodium beef broth or water
3 tablespoons tomato paste
3 bay leaves
Chipotle Sauce
3 chipotle peppers in adobo sauce, canned (not the entire can)
2 teaspoons adobo sauce from can
3 tablespoons lime juice
⅓ cup (78 milliliters) apple cider vinegar
½ cup (120 milliliters) low-sodium beef broth or water
2½ teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
¼ teaspoon allspice
Instructions
- Preheat oven to 325°F/165°C. Add all ingredients for chipotle sauce in a blender or food processor and pulse to combine until smooth. Set aside.
- Add olive oil to a large Dutch oven and heat over medium-high heat. Season pork with salt and pepper, and sear 1 to 2 minutes on each side.
- Remove pork from Dutch oven and add onions, beef broth or water, tomato paste and bay leaves. Stir to combine and cook 1 to 2 minutes, or until onions are soft.
- Add pork back into Dutch oven and top with chipotle sauce. Cover and bake 3 to 3½ hours, or until pork is tender enough to shred easily with a fork.
- Once done, remove pork from Dutch oven and place in a medium shallow dish. Shred with 2 forks. Toss shredded pork with as much sauce from the Dutch oven as you’d like.
Per serving: 278 calories | 24 grams protein | 4 grams carbs | 18 grams fat
Related: Balsamic Marinated Steak
