- Meat and poultry
- Cuts of pork
- Pork loin
This recipe is for the lovers of hot and spicy recipes. Serve with rice and a salad for a delicious complete meal.
Bedfordshire, England, UK
1 person made this
- 250ml Goya® taquera sauce
- 8 pork loin steaks
- 2 tablespoons Encona® papaya hot sauce
- 120ml papaya juice
MethodPrep:5min ›Cook:40min ›Extra time:2hr marinating › Ready in:2hr45min
- Combine the ingredients in a dish and marinate for at least two hours.
- Preheat the oven to 180 C / Gas 4.
- Transfer the pork loin steaks to a baking dish and arrange in a single layer.
- Bake in the preheated oven until the edges are slightly caramelised and the pork is no longer pink in the centre, turning once, for about 30 to 40 minutes depending on the thickness of the pork steaks. Remove from the oven and serve.
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- 3 canned chipotle chiles in adobo (1/4 cup total)
- 3 garlic cloves, coarsely chopped
- 3 tablespoons honey
- 1 1/2 pounds pork tenderloin
- Preheat oven to 450°F.
- Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.
For the sauce:
In a blender, combine the tomatoes with their juices, the chipotle chiles, garlic, oregano and cumin and puree until smooth. Blend in the broth. Set aside.
For the pork pt roast:
Preheat a slow cooker on the high-heat setting.
Sprinkle the pork generously with salt and pepper. Dredge the pork in flour to coat lightly all over. Heat a large heavy pot over medium-high heat. Add the oil and then the pork and cook, turning often, for about 10 minutes, or until the meat is browned on all sides. Transfer the pork to the slow cooker. Arrange the potatoes around the pork.
Pour off any excess oil from the pot. Add the onion, bell peppers, and poblano chile and sauté over medium-high heat, scraping up any browned bits on the bottom of the pot, for about 5 minutes, or until the vegetables begin to soften. Add the sauce and bring to a boil over high heat.
Carefully transfer the sauce and vegetables to the slow cooker. Cover and cook for 4 hours. Turn the pork over, cover, and continue cooking for 2 hours. Stir the cilantro into the slow cooker and cook for 2 more hours, or until the meat is very tender when pierced with a fork.
Transfer the pork to a cutting board. Skim off the excess fat from the surface of the sauce and season the sauce with salt and pepper. Slice the pork and arrange it on six plates. Spoon the vegetables and sauce over. Serve with warm tortillas, cilantro sprigs, green onions, and sour cream.
Chipotle Crusted Pork Tenderloin
In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar blend. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for about an hour, or longer if you have the time.
Lightly oil roasting pan and place tenderloins in pan. Allow them to reach room temperature prior to roasting for optimum cooking. Preheat oven to 375 degrees. Cook until internal temperature reaches 150 degrees and remove from oven. Cover loosely with tin foil and a kitchen towel to retain heat and allow roast to rest until internal temperature reaches 160 degrees, about 7 - 10 minutes.
Slices in to 6 servings. Enjoy!
Serving suggestion: Black bean and pineapple salsa (can be found in my Tried it and Liked it Recipe Box)
This is awesome on the grill, too! Just lightly oil your grill grate before heating it and place tenderloins over medium coals, turning every 5 - 7 minutes until done, about 20 minutes.
Oven Baked Ribs with Chipotle BBQ Sauce
Oh boy. Talk about finger lickin’ good! Serious flavours, fall apart meat and though it takes time to cook, these Oven Baked Ribs are very fast to prepare and it’s all made in one pan, even the sauce!
Australia is known for many great foods, but smokey, fall apart, juicy ribs is not one of them. We simply don’t have the equipment needed, nor the generations of experience and knowledge that the masters of barbecuing in the US have.
Real barbecue ribs is an art and it’s not something that everyday home cooks can manage at home.
So to make great homemade ribs at home, I think it comes down to the sauce. Yes, the rub is important, as is the cooking time and method. But ultimately, even if you cook the ribs perfectly, if the sauce is mediocre, it’s so disappointing.
Looking how tender the meat of these ribs are! And the colour of the Chipotle BBQ Sauce glazing the ribs!
Over the years, my family and I have tried and critiqued dozens of BBQ Sauce recipes.
“Too sweet,”, we’d say bluntly. “Not spicy enough.”, “Too thin, it has to be stickier.” “Did you put cinnamon in that?? It tastes weird.” “This tastes flat. You’ve gotta get the balance right.” “There’s something wrong with this, I can’t put my finger on it, but it just isn’t right.”
And the worst – “Is this store bought BBQ Sauce. ” (PS It was one of my attempts, and NO it was NOT store bought!!).
I think this Chipotle BBQ Sauce has a great balance of flavours. Sweet – but not too sweet (I find many recipes by American celebrity chefs far too sweet), a bit of tang and kick of spice. The Sauce is poured over the ribs and baked so it becomes deliciously thick and intensifies in flavour because it mixes with the cooking juices. By the end of the roasting time, the ribs are coated with a thick layer of Sauce which becomes a “jam-like” consistency.
I’ve added some notes in the recipe for alternative ways to make this because I use this same recipe to cook the ribs various ways.
Chipotle’s Pork Carnitas Copycat Recipe OK, I’ve been gradually adding the Chipotle copycat recipes that we used for my daughter’s 16th birthday party, and THIS ONE…is my favorite. Prepare to be blown away by it’s awesomeness. Chipotle’s carnitas (shredded pork) is extremely flavorful, and perfect in a salad, burrito, rice bowl…you name it. 1 (5-6 lb) boneless pork shoulder 2 tablespoons olive oil 1 onion, chopped 4 medium tomatoes 4 -6 cloves garlic 1 teaspoon cumin 2 -4 sprigs fresh oregano 2 whole cloves 2 bay leaves 2-3 tsp dried chipotle flakes or 1-2 dried chipotle peppers (depending on how hot you like it) ¾ cup water 1 tsp chicken or beef bouillon 1 teaspoon salt 1 teaspoon pepper Heat olive oil in large pan over medium-high heat. Add pork and brown all sides. Let rest 10- 15 minutes while preparing other ingredients. Chop tomatoes, garlic and oregano. Place pork in slow cooker and add all ingredients on top of pork Cook on low 6-9 hours. Remove bay leaves and whole cloves (and chipotle peppers if you used whole peppers). Remove pork to cutting board, leaving juices in crock pot. Shred meat and return to juices in the crock pot. Serve your pork carnitas in a burrito, atop rice, in a salad, or any other way you can come up with. Top with shredded Monterey Jack cheese, sour cream, fresh corn salsa, guacamole, salsa, etc. The best part? This is so easy to make! Just set it in the crock pot at breakfast time, smell the goodness all day long, and have a flavorful dinner at night. Be sure to check out the rest of my Chipotle Copycat recipes to eat with this dish (more are coming soon!). © 2013 – 2014, Food Fun Family. All rights reserved.
Lolli has written 3741 post in this blog.
I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)
Here’s what I was taught about searing meat: https://www.thekitchn.com/is-searing-meat-before-cooking-worth-the-extra-effort-47332 Yes, it dirties up an extra pan, but it enhances the flavor of the meat (a lot, in my opinion) and so I think it’s a step worth taking. :)
Thanks for the quick reply. I will start small. I like flavor, just not too much heat. BTW, I need to make this as lean as possible and found some diet sites that have subbed pork loin roast for shoulder and had success so I’m going to give it a try, That being said, why do some recipes call to brown the pork before placing in crock pot and others just throw it in? Does it depend on whether its a shoulder or loin? I’d like to skip the extra mess and I’m not super picky as long as it still tastes good enough. Do you know what doing this is supposed to add? Thanks again!
I would think that the flakes are a little less spicy than the chipotle peppers, but I would think you’d be fine using either…just cut the amount that you use down. Start with a tiny bit of pepper (flakes or dried chipotle pepper) and you can always add more if it is tolerable to you. :)
Thanks but I was wondering which to use if I don’t want it very spicy. The flakes or whole peppers? To me, mild salsa is hot so the carnitas is the only meat I can tolerate at chipotle the restaurant. The problem there is that I don’t like all the black pepper they put on the outside and always seem to get those outside pieces in my bowl.
This sounds wonderful! And a slow cooker recipe too – great!
This looks delicious. I have got to get a crock pot.
I just tried it. O…my…goodness! I wanted to hug my crock pot insert to my chest and dive in with a spoon (and growl if anyone came too close). It was that good!
I think I may have to make this again for dinner this week. It’s one of those recipes that I will never get tired of! Hope you enjoy!!
O…M…G. The answer to my prayers. I found this tonight after commenting on your corn salsa copycat. I’m trying out recipes this summer that don’t heat up the kitchen, and crock pot recipes truly fit the bill. I made a copycat of the barbacoa tonight to serve with the corn salsa…but I will be making this (the carnitas)…my absolute Chipotle favorite soon!
I just leave the tomatoes, onions, and garlic in as part of the sauce. After they’ve cooked for so long, you hardly notice that they’re in there. Thanks for trying the recipe!
Great recipe, wonderful flavor. Reducing the liquid in a frying pan works really well. Lolli, what do you do with the tomatoes, onions, and garlic when done, mix it in or toss it? I tossed it but am curious. Thanks for the great recipe!
Shawna, I’m not sure. Mine is very mild to our tastes, so I’m not sure if it could be a difference in the chipotle flakes. I hope it still goes over well with the family!
Made this today, and I’m not sure if I did it right? It seems really spicy? I think next time I would eliminate the chipotle, I put in 2 tsp but that seems to be too much. Hoping it’ll still be a hit with all my boys :)
Made this last night, fed it to a 16 year old chipotle addict! She said it was pretty good. Also my 10 and 5 year old boys loved it! As did I
Love this recipe, we make it at least once a month. I
Definitely chopped! :) I’ll clarify that in the recipe. Thanks!
I’m trying this for dinner tomorrow, one question though…Do I chop the onion or put it in whole?
That’s an awesome suggestion! I’ll have to try that next time. Thanks!
I’ve made this a couple times and love it! My only suggestion is after shredding the pork, put it in a big skillet, pour the crock pot juices over it, set the heat on med-low and reduce the liquid till the meat just
starts to brown on the bottom. It cooks all that flavor into the meat and concentrates it!
Much better than other chipotle carnitas copy cats I have tried!
Oh boy this looks Yummo!! Cant wait to try it!
This recipe looks great, I can’t wait to try this for dinner this week!
[…] most excited about is the tacos using the leftovers carnitas that were Chipotle-inspired from Better in Bulk. Sometimes it’s important to change up old favorites so that they don’t become […]
[…] Slow Cooker Chipotle’s Carnitas (from Better in Bulk), rice, salad (With cleaning the house this week, I doubt I will have time to […]
[…] Chipotle’s Pork Carnitas Copycat Recipe
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Pork Tenderloin with Chipotle Cranberry Sauce
Stop what you are doing and just start making your grocery list. You’re going to want to make this, like, tonight.
Delicious roasted Pork Tenderloin with Chipotle Cranberry Sauce!
This is a great recipe for those nights when you have no idea what to make, because it requires no marinating and comes together in just 45 minutes!
To make this, just rub a mixture of garlic-salt and dry ground mustard onto a 1-lb pork tenderloin, roast it in the oven for 30 minutes, then brush it with a bit of honey and olive oil.
Let it finish in the oven for another 10 minutes, then take it out to rest before you slice it.
The honey in the finishing glaze provides a wonderful caramelization to the outside of the tenderloin. It gets bubble, golden, and pretty much totally amazing.
While it’s in the oven, make the Chipotle Cranberry sauce.
Just mince one pepper from a can of chipotle peppers in adobo sauce (my grocery store keeps these on the Hispanic foods aisle) and add it to a small pot with a cup of whole fresh cranberries, some lemon juice, and brown sugar. Bring it to a boil, reduce it to a simmer, and let it hang out while the pork is roasting.
If you’ve never cooked with chipotle peppers in adobo sauce, I’ll caution you that while they are full of wonderful flavor, they can be a bit spicy so it’s best to just add a little at a time. In this cranberry chipotle sauce recipe I’ve just used one pepper from the can.
I usually save the rest of the peppers from the can by placing them in an ice cube tray, freezing them, then popping them out into a zipper-close bag and keeping them in the freezer.
If the sauce isn’t sweet enough for you (or you went overboard on the chipotle peppers), just add a bit more brown sugar until it tastes the way you like it. You can use this cranberry sauce for pork in general (e.g. pork chops), it doesn’t have to be only used with cranberry pork tenderloin.
Cover the top of the pork tenderloin with cranberry sauce and you are done!
See how easy that was? This dish is a total snap to make, and makes for a beautiful presentation. Buy an extra couple bags of cranberries to keep in the freezer so you can make this easy dinner whenever you like!
How to make Smoked Pork Chops in Chipotle Sauce
Smoked pork chops can be cooked in many several recipes, not just pan fried. This recipe is a very popular way to cook smoked pork chops in México because almost everyone has at home all the ingredients in their kitchen: tomatoes, onion, garlic and canned chipotles. You can either cook the pork chops whole or chopped like the way I present them here.
This post has been compensated by Collective Bias, Inc. and its advertiser. All opinions and recipe are 100% mine alone. #VivaLaMorena #CollectiveBias
I know most family gatherings in the summer prefer a traditional barbecue where, the men of the family take charge of the grill and cook the classic steaks, hotdogs, and hamburgers. But seriously, the weather this summer has been so hot that I do not even want to think about preparing a cookout. For these hot days when you want to enjoy a family gathering but want spend less time on the grill, then organize a potluck gathering. In México we used to do that almost every weekend when I was living in Toluca. Each family will bring a dish, usually a stew in a clay pot, a salad or dessert and then we just turn the fire on and everyone will place their pot to warm the meal and the tortillas. Less time cooking and more time enjoying the family and the outdoors!
I consider myself a conscious buyer and for this reason, I like to buy some of my Mexican groceries at Walmart, right at the Hispanic Food section. Years ago this was not possible, but now I can even find “La Morena” products here! I know that not everyone has access to authentic Mexican products, but if you try to find them, they really add the authentic flavor to our Mexican dishes.
How to make Smoked Pork Chops in Chipotle Sauce
JUMP TO FULL INSTRUCTIONS
Can You Use Chipotle Powder?
If you can’t find chipotle peppers, a dried and ground version works in a pinch! Just keep in mind that one dried chipotle pepper is equivalent to 1/2 teaspoon of chipotle powder. If you feel that’s not enough, you can always add a bit more and blend again.
Serving and Storing:
We served alongside roasted vegetables and rice (Cilantro Lime Cauliflower Rice for me). Garnish with some lime juice and fresh cilantro. These would also taste PERFECT over a bed of my favorite Skillet Potatoes
Store in the fridge for up 5 days. This recipe will not freeze well because of the coconut milk component.
They were a bit spicy, but my kids still were able to eat them without complaints. Because my tolerance for spice is high, I rely on them to be the judge! We all thought they had just the right amount of kick. You can add more sauce to each pork chop for even more flavor and spice, or keep the sauce at a minimum to reduce the spice. I hope you enjoy!!
Looking for more Whole30 recipes? You can also check out my Whole30 Weekly Meal Plans + Grocery Lists!
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