Chipotle Mojo Pork

INGREDIENTS

Approx. Yield: 50 × 4–6 oz. portions

Boneless pork shoulder, cut into 3–4 lb. pieces	15 lbs.
Oil (for sauté)	As needed
Spicelopedia’s Island Citrus Blast Seasoning	1 cup
Chipotle in adobo sauce (peppers chopped, sauce reserved)	1 cup
Orange juice, no pulp	2 cups
Water	2 cups
Fresh garlic, chopped	½ cup
Yellow onions, sliced (¼")	2 lbs.

STEPS

1. In a large heavy-bottomed pot over medium-high heat, add oil and sear pork on all sides. Work in batches if needed to avoid overcrowding and reduce heat as necessary to prevent burning.
2. Once pork is seared, transfer to a hotel pan and set aside.
3. In the same pot, reduce heat to medium and add seasoning. Stir until fragrant, about 30 seconds to 1 minute.
4. Deglaze the pot with water and orange juice, scraping up any browned bits from the bottom. Turn off heat, then add garlic and chipotle with sauce. Set aside.
5. Pour sauce over pork in the hotel pan and add sliced onions, spreading evenly throughout.
6. Cover and bake in a 300°F oven for 2½–3 hours, or until internal temperature reaches 190–195°F. Baste every 45 minutes to 1 hour.
7. Remove from oven and carefully transfer pork to a mixing bowl. Let rest for at least 30 minutes before shredding.
8. Shred pork once cool enough to handle, mixing in some of the cooking juices from the hotel pan to keep it moist.
9. Plate onto a serving platter and serve.