Carne Adovada

Total Time:
4 hr 40 min
Prep:
1 hr 45 min
Inactive:
1 hr
Cook:
1 hr 55 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Marinade:
  • 3 pounds uncut pork butt
  • 1/2 cup Worcestershire sauce
  • 1 ounce hot sauce
  • Granulated garlic
  • Salt and freshly ground black pepper
  • Italian Dressing:
  • 5 ounces extra-virgin olive oil
  • 5 ounces apple cider vinegar
  • 1/2 ounce dry oregano
  • 1 small head garlic, peeled and chopped
  • Salt and freshly ground black pepper
  • Salsa:
  • 9 tomatoes
  • 2 onions (yellow or white), peeled
  • 2 stalks celery, halved
  • 1 head garlic, peeled
  • 1 green bell pepper, stemmed
  • 4 dried chiles de arbol
  • 2 dried California chiles
  • 1 dried ancho chile
  • 1/2 ounce sesame seeds
  • 1 ounce Worcestershire sauce
  • 1 ounce dried oregano
  • 1 ounce granulated garlic
  • 1 teaspoon hot sauce
  • 1 slice wheat bread
  • 1/4 bunch fresh cilantro, leaves picked
Directions
  • For the marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper 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. Transfer the roasting pan to the oven and roast, covered, for 1 hour.

  • For the Italian dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.

  • For the salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.

  • Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.

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

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

  • Transfer the pork to a cutting board and cut into bite-size chunks. Add the pork to the saucepan and simmer for 25 minutes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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