• prep: 15 min
• cook: 2 hr 50 min
• total: 3 hr 5 min

servings:

Recipe video above. This is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, eat like stew!

• 1.5kg / 3lb pork shoulder ((skinless, boneless), cut into 6 equal pieces (Note 1))
• 1 tsp cooking/kosher salt
• 1/2 tsp black pepper
• 2 tsp cumin powder
• 200g / 7 oz chipotle in adobo (- the chillis + sauce (Note 2))
• 2 tbsp olive oil
• 1 onion (, finely chopped)
• 4 garlic cloves (, finely minced)
• 1/4 cup tomato paste
• 1 cup orange juice ((real, not reconstituted sweetened stuff - Note 3))
• 2 cups chicken stock/broth (, low sodium)
• 2 bay leaves ((fresh, else dried))
• 3 x 420g / 16 oz canned butter beans / lima beans (, or other of choice (Note 4))
• 1 tbsp dried oregano
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp allspice powder

Click Here For Step-By-Step Instructions