Carne Adovada

Total Time:
3 hr 40 min
45 min
1 hr
1 hr 55 min

6 servings

  • Pork:
  • 3 pounds uncut pork butt
  • Marinade:
  • 1/2 cup Worcestershire sauce
  • 1 -ounce hot sauce
  • Granulated garlic, to taste
  • Salt and freshly ground black pepper
  • Salsa:
  • 5 cups water
  • 9 ripe tomatoes
  • 2 whole peeled onions (yellow or white)
  • 1 whole head garlic, peeled
  • 1 bell pepper, stemmed
  • 2 celery stalks, halved
  • 1 -ounce Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 -ounce dried oregano
  • 1 -ounce granulated garlic
  • 1 slice wheat bread
  • 1/4 bunch fresh cilantro leaves
  • Roasted peppers:
  • 4 dried chiles de arbol
  • 1 dried ancho chile
  • 2 dried California chiles
  • 1/2 -ounce sesame seeds
  • Italian dressing:
  • 5 ounces extra-virgin olive oil
  • 5 ounces apple cider vinegar
  • 1 small head garlic, peeled and chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 -ounce dry oregano
  • Pinch salt
  • Marinade: Put the pork in a roasting pan. Combine all the marinade ingredients in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.

  • Preheat the oven to 350 degrees F.

  • After marinating, put the covered roasting pan in the oven and roast for 1 hour while preparing the salsa.

  • Cook's Note: You will prepare the roasted peppers, Italian dressing, and salsa base separately, and then combine them together in the end of the recipe before simmering together with the pork.

  • Salsa:

  • Put the water and tomatoes, onions, garlic, bell pepper, and celery in large pot over medium heat and bring to a boil. Cook for 15 minutes.

  • Roasted peppers:

  • Over an open flame, grill, or griddle over high heat, roast all the peppers, approximately 2 minutes. Add the sesame seeds to a small skillet over low heat and toast. Set aside.

  • Italian dressing:

  • Vigorously mix all the ingredients in a small bowl and set aside.

  • Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, hot sauce, oregano, granulated garlic, bread and cilantro leaves. Blend until smooth.

  • Add the Italian dressing and blend thoroughly.

  • Put the mixture into large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.

  • Remove the pork from the oven to a cutting board and cut into bite-size chunks.

  • Add the pork pieces to the saucepan over medium heat and simmer for 25 minutes. Transfer to a serving bowl and serve.

  • 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.

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