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Recipe courtesy of Fernando Olea

Bert's Burger Bowl - Carne Adovada

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. Preheat oven to 400 degrees F.
  3. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
  4. 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.