Tag Archives: chipotles in adobo

Slow-Roasted Pork Shoulder and Sweet Potato Hash

A snowy cold January Sunday seemed like a good day to have the oven on for eight hours.

I usually make pulled pork in a slow-cooker (about 5-6 hours on high), but was in the mood for some crispy pork to put in wraps with a little sweet potato hash. I followed this recipe from Serious Eats, which also allowed me to use that nice big baking sheet and rack that I used for the Thanksgiving spatchcocked turkey, and the recipe couldn’t be any simpler to follow—just an oven temperature + a length of time + a little salt and pepper. Unlike the original recipe, I used the top or butt portion of the shoulder, not the picnic portion with the shank bone, so I’m guessing my 8 lb shoulder, with just a blade bone, had more meat on it. Neither did I use a shoulder with the skin attached, which I don’t really want, but it had a good fat cap that turned out nice and crispy by the end of the cooking time.

I wanted something different than the common barbecue sauces, and decided on some oven-roasted sweet potato hash. It was a good call.

I did make a drizzling sauce of chipotles in adobo sauce whizzed up in the blender with honey and a little olive oil. Just a little of that goes a long way, but it was an interesting flavor alongside the sweet potatoes. Be sure to get a close up view of the roasted pork below and notice how much leftover pork we have!

Slow-Roasted Pork Shoulder and Sweet Potato Hash

  • Servings: 8 lbs of meat serves a lot of people
  • Difficulty: easy
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Preheat oven to 250°; place a sheet of parchment paper over rack on rimmed baking pan.

  • 1 pork shoulder, about 8 lbs, either the butt or picnic cut will do; get one with the skin on if you like that
  • salt and pepper
  • 2 sweet potatoes, peeled and diced
  • 2 medium onions, halved then sliced
  • olive oil for tossing vegetables
  • Optional: your favorite herbs for tossing vegetables
  • Optional: tortillas, shredded lettuce, sauce
  1. Preheat oven at around 7:30 A.M.
  2. Salt and pepper the roast all over and place roast on parchment on roasting rack.
  3. Place roast in oven at 8:00 A.M. and set timer for 8 hours. It will be done at 4:00 P.M.
  4. Remove roast and loosely cover with foil while you make the potatoes.
  5. Raise oven temperature to 400°; meanwhile toss diced potatoes and onion with olive oil to coat. Add herbs if desired.
  6. Spread potatoes and onions on parchment-lined baking pan and sprinkle with coarse salt and pepper. Bake for about 30-40 minutes until browned and beginning to get crispy.
  7. Alternatively you could cook the hash in a cast iron skillet.
  8. Shred the meat with forks, trying not to eat all the crispy edges yourself.
  9. Pile shredded meat, potatoes, and some shredded lettuce in the tortillas of your choice. Good as is or with some drizzling sauce.

Drizzling sauce (hot): In a blender pulse until smooth, 1 small can chipotles in adobo sauce, 2-3 tablespoons honey, 2 teaspoons olive oil. You can adjust taste with salt and a splash of vinegar—I did.




Bacony Lentils with Adobo Sour Cream

This recipe would make a nice alternative to sugary baked beans at your next cookout.

These lentils are flavored with thick, smoked bacon, onion, garlic, celery, and carrot for a hearty main or side dish. Lentils are great when you want beans, but don’t want to spend all day cooking them, although I don’t really mind it since I’m home all day.

Bacony Lentils with Adobo Sour Cream

  • Servings: 6-8 as side
  • Difficulty: easy
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4 slices thick smoked bacon, diced

1 small onion, diced (about 1 cup)

1 stalk celery, diced (about 1/2 cup)

2 small carrots, diced (about 1/2 cup)

2 cloves garlic, minced or grated

2 bay leaves

1 lb dried lentils

4 cups chicken stock, packaged or homemade

  1. Brown diced bacon over medium heat in a 3 qt saucepan until crisp and much of the fat has rendered.
  2. Add the onion, celery, carrots, garlic and cook in the bacon fat until softened, about 2-3 minutes.
  3. Add the bay leaves and lentils, stirring to combine.
  4. Add the chicken stock. Bring to a boil, then reduce to simmer, cover, and simmer until done, about 40 minutes.

Sour cream with adobo:

1 cup sour cream

2 teaspoons dried chives

1 teaspoon dried dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon adobo sauce from canned chipotle peppers in adobo

Optional: 1 chipotle pepper from can, chopped (that would be really hot)

Mix all ingredients together and refrigerate until ready to eat. Serve as accompaniment to lentils.