February 17, 2021

Chipotle Pork Tex Mex Bowls

Serves : 4-6 people

Prep time : 20 minutes

*Instant Pot cook time : 65 minutes, natural pressure release

*Slow Cooker cook time : 4+ hours

THE CUT : Five Marys Farms Pork Bone-In Leg Steak or Shoulder Roast


  • 3 pound Five Marys Farms Pork bone-in leg steak or shoulder roast
  • 2-3 cups water
  • 1 onion, diced
  • 3 cloves garlic
  • 2 bay leaves
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil
  • 2 or 3 chipotle peppers in adobo sauce (sauce amounting to about 1/4 cup)

Garnishes: diced red bell pepper, chopped cilantro, olives, green onions, sliced cherry tomatoes, lime wedges, sour cream, salsa, corn and rice


  1. Place the pork in your slow cooker or instant pot with water, onions, garlic, bay leaves, salt and pepper.
  2. Cooking Instructions:
    • FOR SLOW COOKER: Cook 4-6 hours on high – remove when pork is shred-able and fork tender.
    • FOR INSTANT POT: Cook 65 minutes on normal pressure, allow for a natural pressure release before opening.
  3. Remove and shred pork with 2 forks, removing bones and excess fat.
  4. Heat a large skillet over medium-high heat and fry the pork in olive oil along with the peppers and adobo sauce until the bits and pieces begin to brown and caramelize. Season with salt and pepper.
  5. Serve a generous helping of the shredded pork over rice of your choice (We chose Saffron Spanish Rice) and top with whatever you have on hand.


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