Ingredients for Carne Adovada Marinated Pork
- Pork Ribs
- 2 teaspoons salt
- 4 cloves garlic
- Whole Leaf Oregano
- Blended Red Chili Sauce
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How to Make Carne Adovada Marinated Pork
- Pat 3 lbs pork shoulder dry with paper towels and generously sprinkle with 2 tsp salt.
- In a blender, combine 1 large onion (chopped), 4 cloves garlic, 2 tablespoons chili powder, 1 tablespoon ground oregano, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper (optional), and 1 cup of chicken broth. Blend until smooth.
- Pour the chili mixture over the pork shoulder in a large resealable bag or container. Marinate in the refrigerator for at least 6-8 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Place the marinated pork shoulder in a Dutch oven or oven-safe dish. Add 1 cup of chicken broth to the bottom of the dish. Cover and cook for 3-4 hours, or until the pork is fork-tender.
- If using, peel and chop 2 large potatoes into thick slices (about 1/2 inch). Add potatoes to the Dutch oven during the last 1 hour of cooking, stirring occasionally.
- Once the pork is cooked through and easily shreds with a fork, remove it from the Dutch oven and shred with two forks. Skim off excess grease from the cooking liquid, then return the shredded pork to the pot and mix well with the potatoes and cooking juices. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
3562 g
Sugar
161g
Fat
147g
Carbs
18g
