This chipotle barbacoa comes the closest to a particular popular chain’s dish that I have ever created. Garlic, pepper, and sweet, smoky chipotle are just a few of the strong tastes that are there. If you can’t tolerate the heat, make sure to reduce the cayenne and serrano because this dish has a lot of it! Serve over corn or flour tortillas with cilantro on top and black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream on the side.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 serving |
Ingredients
- 2 (1 1/2) pounds Pork, fresh, leg (ham), shank half, separable lean and fat, raw
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup boiling water
- 1 large onion, finely chopped
- 1 medium carrot, chopped
- ½ teaspoon caraway seeds
- ½ teaspoon black peppercorns, crushed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Rub pork legs with salt and pepper on all sides. Set into a deep-rimmed baking sheet. Pour boiling water on top.
- Bake in the preheated oven for 30 minutes. Add onion, carrot, caraway seeds, and crushed peppercorns.
- Continue to roast until pork leg is cooked through, about 90 minutes more. Baste with liquids from the pork every 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 920 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 1 g |
| Protein | 59 g |
| Saturated Fat | 25 g |
| Sodium | 782 mg |
| Sugars | 2 g |
| Fat | 72 g |
| Unsaturated Fat | 0 g |