Pork Adobada
Well folks, I am sad
to say that Josh did not win MVP. BUT, he was the only American nominated. So
he is totally MVP in my eyes.
Regardless of not
getting the title, the whole family had a freaking BLAST.
The ceremony was
beautiful. There was great food and delicious wine and it was awesome to see
the Josh Samuels highlight reel they put together.
And on top of
everything, we were seated directly next to the wine table. SCORE.
In Josh’s honor, here
is a recipe that he introduced me too. He and I went to an El Salvadorian
restaurant in LA a couple of weeks ago and he introduced me to this dish. It is
BOMB. And somehow, I managed to find the actual restaurants recipe online.
Here it is with some
Angela improvements.
You will need…
For the Pork:
3 pounds uncut pork
butt (pork shoulder)
½ cup Worcestershire
sauce
2 tablespoons your
favorite hot sauce
2 tablespoons
granulated garlic
Salt and pepper to
taste
For the Sauce:
5 cups chicken stock
9 vine ripe tomatoes,
diced
2 whole yellow onions,
diced
1 head garlic, peeled
1 bell pepper, diced
2 celery stalks, diced
2 tablespoons
Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons dried
oregano
2 tablespoons
granulated garlic
1 slice wheat bread,
chopped (odd, I know)
¼ bunch fresh cilantro
4 dried chiles de
arbol (I purchased all my dried chiles at my local Mexican market and they were
VERY affordable)
1 dried ancho chile
2 dried California chiles
1 tablespoon sesame
seeds
For the Dressing (I
was very surprised this was part of the dish, but it totally makes sense):
2/3 cup olive oil
2/3 cup apple cider
vinegar
1 small head garlic,
peeled and minced
½ teaspoon fresh
pepper
1 tablespoon dried oregano
Pinch of salt
Optional Ingredients:
The pork adovada is
delicious all on its own. But, it is also delicious in a taco. Here are some
optional ingredients to make a seriously delicious meal.
Flour or corn
tortillas
Grilled peppers and
onions
Start by combining the
½ cup Worcestershire, 2 tablespoons hot sauce, and 2 tablespoons granulated
garlic.
Whisk the mixture together well.
Place your pork in a
roasting pan and season it will with salt and pepper.
Then, massage the
marinade into the pork on all sides.
Cover and let the pork
marinate for 1 hour.
Preheat your oven to
350 degrees F while your pork marinates.
As your pork
marinates, heat your grill to a medium heat.
When the grill is hot,
roast your dried peppers for about 2 minutes. Remove them from the heat and set
them aside.
After your pork has
marinated for 1 hour, place it in the oven and roast it for 1 hour, covered.
While the pork is
roasting, start your sauce by combining the chicken stock, tomatoes, onions,
garlic, bell pepper and celery in a large pot over medium heat and bring it to
a boil. Cook the mixture for 15 minutes.
As your sauce mixture
is cooking down, combine the olive oil, apple cider vinegar, minced garlic, 1
tablespoon oregano, salt and pepper. Whisk the mixture well and set it aside.
After the veggies have
cooked down for 15 minutes, add in the roasted peppers (chopped up), sesame
seeds, remaining Worcestershire sauce, hot sauce, oregano, granulated garlic,
bread and cilantro leaves. Add the mixture to a blender, or use your hand
blender (recommended) and blend until the mixture is completely smooth.
Add in the Italian dressing
you have set aside and blend again until once again smooth.
Put the sauce back
into the pot if you have removed it and bring it to a boil.
Lower the heat to a
simmer and let it simmer for 10 minutes.
When the pork is done,
remove it from the oven and let it rest slightly until it’s slightly cooled.
Chop it into bite-sized chunks and add it to the sauce.
Let the pork simmer in
the sauce for an additional hour or more.
Transfer to a serving
bowl and serve hot.
Love and Beer Floats
Angela
Pork Adobada
For the Pork:
3 pounds uncut pork butt (pork shoulder)
½ cup Worcestershire sauce
2 tablespoons your favorite hot sauce
2 tablespoons granulated garlic
Salt and pepper to taste
For the Sauce:
5 cups chicken stock
9 vine ripe tomatoes, diced
2 whole yellow onions, diced
1 head garlic, peeled
1 bell pepper, diced
2 celery stalks, diced
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 slice wheat bread, chopped (odd, I know)
¼ bunch fresh cilantro
4 dried chiles de arbol (I purchased all my dried chiles at my local Mexican market and they were VERY affordable)
1 dried ancho chile
2 dried California chiles
1 tablespoon sesame seeds
For the Dressing (I was very surprised this was part of the dish, but it totally makes sense):
2/3 cup olive oil
2/3 cup apple cider vinegar
1 small head garlic, peeled and minced
½ teaspoon fresh pepper
1 tablespoon dried oregano
Pinch of salt
Optional Ingredients:
The pork adovada is delicious all on its own. But, it is also delicious in a taco. Here are some optional ingredients to make a seriously delicious meal.
Flour or corn tortillas
Grilled peppers and onions
Start by combining the ½ cup Worcestershire, 2 tablespoons hot sauce, and 2 tablespoons granulated garlic. Whisk the mixture together well.
Place your pork in a roasting pan and season it will with salt and pepper.
Then, massage the marinade into the pork on all sides.
Cover and let the pork marinate for 1 hour.
Preheat your oven to 350 degrees F while your pork marinates.
As your pork marinates, heat your grill to a medium heat.
When the grill is hot, roast your dried peppers for about 2 minutes. Remove them from the heat and set them aside.
After your pork has marinated for 1 hour, place it in the oven and roast it for 1 hour, covered.
While the pork is roasting, start your sauce by combining the chicken stock, tomatoes, onions, garlic, bell pepper and celery in a large pot over medium heat and bring it to a boil. Cook the mixture for 15 minutes.
As your sauce mixture is cooking down, combine the olive oil, apple cider vinegar, minced garlic, 1 tablespoon oregano, salt and pepper. Whisk the mixture well and set it aside.
After the veggies have cooked down for 15 minutes, add in the roasted peppers (chopped up), sesame seeds, remaining Worcestershire sauce, hot sauce, oregano, granulated garlic, bread and cilantro leaves. Add the mixture to a blender, or use your hand blender (recommended) and blend until the mixture is completely smooth.
Add in the Italian dressing you have set aside and blend again until once again smooth.
Put the sauce back into the pot if you have removed it and bring it to a boil.
Lower the heat to a simmer and let it simmer for 10 minutes.
When the pork is done, remove it from the oven and let it rest slightly until it’s slightly cooled. Chop it into bite-sized chunks and add it to the sauce.
Let the pork simmer in the sauce for an additional hour or more.
Transfer to a serving bowl and serve hot.