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Tomato-Chipotle Braised Pork (Light & Fresh)

Pork butt braised in a smoky fire-roasted tomato and chipotle base, brightened at the end with orange, lime, and cilantro so it eats fresh instead of heavy.

Mexican braise gluten-free make-ahead dinner
Prep 20 min
Cook 215 min
Total 235 min
Servings 8
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Ingredients

  • 3.5 lb
    pork butt , trimmed
  • 14.5 oz
    fire-roasted diced tomatoes
  • 2
    chipotle in adobo , chopped, plus 1 tbsp sauce
  • 1
    yellow onion , diced
  • 4 clove
    garlic , minced
  • 1 cup
    chicken stock
  • 0.5 cup
    orange juice
  • 1 tbsp
    orange zest
  • 2
    lime , juiced
  • 0.5 cup
    cilantro , chopped
  • 2 tbsp
    olive oil
  • salt , to taste
  • black pepper , to taste

Instructions

10 steps
  1. 1

    Season pork butt generously with salt and pepper.

  2. 2

    Sear pork in olive oil in a Dutch oven over high heat until browned on all sides.

    ⏱ 8 min
  3. 3

    Remove pork and set aside; add onion and garlic to the pot and saute until softened.

    ⏱ 5 min
  4. 4

    Stir in fire-roasted tomatoes, chipotle in adobo, chicken stock, orange juice, and orange zest.

  5. 5

    Return pork to the pot, bring to a simmer, cover, and transfer to a 300F oven.

  6. 6

    Braise until pork is fork-tender.

    ⏱ 210 min
  7. 7

    Remove pork and shred with two forks.

  8. 8

    Skim excess fat from the braising liquid, then reduce it on the stovetop until slightly thickened.

    ⏱ 10 min
  9. 9

    Return shredded pork to the pot with the reduced liquid; stir in lime juice and cilantro.

  10. 10

    Taste and adjust seasoning with salt, pepper, or more lime as needed.

Refine

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.

Source

Saffron & Maggie kitchen original, August 2026