Chipotle in Adobo Shredded Pork

I spent time with a good friend while I was in Miami during winter break. She had recently worked in Chipotle, and had all the recipes. She made chipotle in adobo marinated chicken, and we basically ate all night. I'm never around people who cook with mexican ingredients, so this was my first encounter with a can of Chipotle in Adobo. It was smoky and spicy when she pan fried the chicken. I knew I had to get back home and experiment. I blended the chipotle peppers in the adobo sauce, used about 2 tbsp and saved the rest for later.

I rarely measure when I cook; add some of the ingredients at your discretion.

2 lbs of pork, cut into 1" chunks
2 tbsp chipotles in adobo, blended into a paste
1/2 can of tomato paste
1/2 c orange pineapple juice
orange zest
heavy dash red wine vinegar (~ 2 tbsp)
heavy dash olive oil (~ 2 tbsp)
5 garlic cloves
small chunk of white onion (~ 1 inch)
heavy dash oregano (~ 1/2 tsp)
heavy dash cumin (~ 1/2 tsp)
dash black pepper

Blend chipotle paste, tomato paste, juice, zest, vinegar, olive oil, garlic, onion, and spices. Toss the pork chunks and the sauce in a large tupperware and refrigerate overnight.

Heat olive oil in a pan over medium heat. Pan fry the pork until seared on all sides (I did this in two batches because my pan was small). Pour the rest of the marinade, lower the heat, and cover. Let it simmer for a couple of hours, stirring occasionally.

Pull the pork pieces out and shred them with two forks. Mix the pork back in with the adobo sauce. At this point it's perfect to eat, but I let the now shredded pork simmer for a couple more hours until dinnertime.

Next time I'll use an extra tablespoon of the chipotle paste, since a lot of the heat simmered away. It was still mildly spicy and smokey, though. I really loved it.

David and I have a few days left of our low carb diet, so I ended up topping a salad with it. I saved the rest for burritos later this week. The salad dressing used some of chipotle adobo paste.

chipotle adobo paste
red wine vinegar
sour cream
honey
salt
pepper

Disclaimer: neither my friend or I are Mexican and claim no cultural authenticity for this dish.