Recipe courtesy of Dr. Field Goods Kitchen

Carne Adovada

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  • Level: Easy
  • Total: 6 hr 25 min
  • Active: 25 min
  • Yield: about 2 1/2 pounds
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2 pounds cubed fresh pork butt

1/8 cup kosher salt 

2 tablespoons red chile flakes 

2 tablespoons hot smoked paprika 

2 tablespoons Hungarian paprika 

2 quarts red chile sauce 


  1. Preheat the oven to 250 degrees F.
  2. Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.