Chipotle Shredded Pork with Tomato Lime Salsa
- 1 tablespoon vegetable oil Add to list
- 1 1/2 pounds country-style pork spareribs Add to list
- 1/2 yellow onion, peeled and sliced Add to list
- 1/2 teaspoon chili powder Add to list
- 1/2 teaspoon chipotle powder Add to list
- 2 cups water (or beef broth) Add to list
- Salt and pepper to taste Add to list
- Tomato Lime Salsa (see below) Add to list
Tomato Lime Salsa
Preheat oven to 325° F.
Heat the oil in a heavy “stove top to oven” pan over medium-high heat and add the pork. Sear the pork on both sides until deep golden brown. Surround with the onions and cook for 1 to 2 minutes more to brown the onions slightly. Stir in the spices and cook for 30 seconds to bloom the spices.
Add the water and season well with salt and pepper. Bring to a simmer, cover with a tight-fitting lid and place in the oven. Cook for 1 1/2 hours or until the pork is fork tender. Shred into large chunks removing any bone and excess fat. Keep the pork warm in its cooking juices until ready to serve.
For Tomato Lime Salsa
Combine all of the ingredients in a small bowl and refrigerate until ready to serve.
Recipe by, PCC Chef
Source: As seen on the “Cheapskate Challenge” on KING 5’s Evening Magazine aired on April 28, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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