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

Spanish Rice

Guacamole

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

Spanish Rice

Guacamole

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.