This will take about 3 hours to cook but it is simple to do and you
will get some leftovers. The chipotles and cola give a spicy sweet
flavor to the pork. Add BBQ sauce if you like. Shred and serve on
sandwiches. this goes great with our BBQ Beans, Tater Salad and Pickled Red Onions
Ingredients:
(yields 8 sandwiches)
3lb Pork Shoulder Roast
1 small can Chipotles in Adobo Sauce
2 12oz cans Cola
1 White Onion medium dice
6 cloves Fresh Garlic minced
1 tsp Kosher Salt
1/2 tsp Black Pepper
Best Price Buy Chipotle Peppers in Adobo
Preheat oven to 350 degrees. Place pork into roasting pan. Trim pork
shoulder into 2″ cubes, trim excess fat and remove any bones. Puree
Chipotles in Adobo Sauce in food processor. Baste pork with 1/2 or more
of Chipotles in Adobo Sauce. Place onions, garlic, salt, pepper and cola
in pan. Cover pork with cola. Place lid on roasting pan or use foil to
cover and place in preheated oven for 2 hours. Remove and check for
doneness. Remove fat, shred pork add pan drippings and BBQ sauce if
desired. You can place pan drippings into a skillet and simmer to reduce
to a thick sauce. Serve
Hot, spicy sweet and ohh soo good. The combination of Chipotle
peppers and cola make chicken and shrimps the star of this meal. The
secret is to braise the chicken in cola and chipotles w/ adobo. You then
reduce the sauce, add shrimp and serve ! This is not authentic Mexican
food, but any lover of Mexican food would love this dish. You will need a
good margarita to wash this down, so get extra tequila and limes.
Ingredients:
(serves 2)
4 Chicken Thighs
1/2 cup AP Flour
3 tbsp Olive Oil
20oz bottle Cola
2 shots Tequila
1/2 Yellow Onion diced
5 cloves Garlic minced
1 small can Chipotle Peppers in Adobo Sauce
3/4lb peeled deveined shrimp
2tbsp Brown Sugar
Preheat oven to 300. Preheat large skillet to med high heat. Remove
skin from chicken thighs and save. Salt and pepper chicken then roll in
flour. Place chicken in skillet w/ olive oil. Lightly sear chicken and
remove chicken. Puree chipotles in adobo in food processor. Place
chicken skin in skillet then set chicken thighs on top of skin pieces.
Top with pureed chipotle sauce. Add onion, garlic, and soda. Cover
skillet with heavy foil. Place in oven and cook for 1hr 40 minutes.
Remove chicken from skillet and keep warm. Remove chicken skin and fat.
Add brown sugar & Tequila to remaining liquid and set on stove top.
Bring liquid to a simmer and reduce for 5 minutes. Place shrimp into
liquid for 3 minutes till shrimp is cooked. Plate & serve.
