I’m on the hunt for a serving dish that looks exactly like my purple cabbage bowl. Is that not the most gorgeous color? Swooning big time over my lunch today. I love nothing more than an easy lunch made from last nights dinner. This Chipotle Lime Pork wins all the things. It has so much flavor and it’s melt in your mouth delicious. My family stuffed there’s into corn tortillas with the same toppings but I really prefer to make boats and bowls out of as many veggies as possible. Do you blame me?
Chipotle Lime Pork Roast
- 1 2-2 1/2 pound boneless pork roast, trimmed of all visible fat. I prefer Boston butt.
- 1/2 cup chopped onion
- 3/4 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/8 tsp ground cinnamon
- 5 large garlic cloves peeled and minced
- 2 chopped chipotle chilis in adobo
- 1-2 grilled limes juiced
- 1/2 cup organic lower-sodium chicken broth
Clean and trim roast
Pour chicken broth into the bottom of crock-pot.
Sprinkle with seasonings.
Add onion, peppers and garlic.
Cook on low for at least 6 hours or until roast shreds easily with a fork.
Shred and add lime juice.
Serve with corn tortillas or purple cabbage bowls.
Garnish with shredded kale, feta cheese, shredded carrots and chopped cilantro. Drizzle with fresh lime juice and enjoy!