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pork shoulder water garlic onion salt freshly ground black pepper oregano red chile pepper red chili powder
Viewed: 35 - Published at: 5 years agoIngredients
- 2 1/2 pounds pork shoulder or cushion
- 16 ounces water
- 6 garlic cloves, peeled and roughly chopped
- 1 medium onion peeled and chopped
- 1 tablespoon salt
- Pinch freshly ground black pepper
- Pinch dried oregano
- 3 ounces red chile pepper, coarsely chopped
- 2 1/2 ounces red chili powder
- Romaine lettuce leaves, rinsed and dried, for serving
Method
- On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch).
- Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder.
- Blend until it is as smooth as possible.
- Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F.
- Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
- Serve pork over romaine lettuce leaves.
- Cook's Note: This Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months.
- This mix can be used on all grilled meats.
- Dry Adovada Mix is available at Bert's.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
