This is a slow roasted Adobado pork recipe. It is even better the next day as the flavors meld."I prefer this recipe with shredded defatted pork, and I find it makes great leftovers." - hanselharvey
Yield: 12 Ready in 10 hours
4 people trying soon
|3 poundPork shoulder|
|3 wholeAncho chilis; dried|
|2 wholeChipotles, canned in adobo sauce; seeded|
|1/2 teaspoonCoriander; ground|
|1/2 teaspoonCumin; ground|
|1/2 teaspoonCumin; whole seeds|
|1/2 teaspoonoregano; dried|
|1 tablespoonGarlic; minced|
|1 teaspoonBlack pepper|
|1 teaspoonSmoked paprika; optional|
|1 tablespoonVegetable oil|
|1 cupOnions; chopped|
|1 1/2 12-oz cansTomato|
Pork Adobado Preparation
cover the Chili's in boiling water and steep for at least 15 minutes and up to one hour. Remove them with a slotted spoon and reserving the water. Split them open and scrape away the seeds and stems. Place in a food processor along with the optional chipotles 1/4 cup of the reserved water and the remaining marinade ingredients. Process to form a smooth paste.
Put the meat in a Ziploc bag or shallow bowl, thoroughly cover with marinade. Marinate for at least two hours, preferably overnight.
Heat the oil a large Dutch over medium-high heat. Cook the onions until they soften about five minutes. Add the meat and marinade to the pot along with the tomatoes. Bring to a simmer. Cover and cook for two hours. Alternatively, bring to a simmer and place into a 250? oven for two hours.
Once the pork is tender. It can be removed to a serving dish. Reduce the sauce until it thickens, remove as much oil as possible, and pour over the pork. Or shred the pork, and then reduce the sauce and combine.
This meal is better the next day, so feel free to make ahead of time.
Serve with rice and the condiments of your choice.
I prefer this recipe with shredded defatted pork, and I find it makes great leftovers.
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