Salvadorian Carne Adobada with Michael's Home Cooking

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is more affordable than premium cuts.

adobo sauce

🥗Healthier: homemade adobo with less salt

Homemade adobo can be tailored to reduce sodium.

Cut the pork shoulder into random size pieces.

Place the pork into a baking dish.

Add Worcestershire sauce, hot sauce, salt, granulated garlic, and pepper to the pork and mix.

Let the pork marinate for 1 hour, covered with onions.

Preheat the oven to 350°F and bake the marinated pork for 3 hours.

Remove the pork from the oven and let it sit.

In a skillet, heat two ancho chilies and three guajillo chilies until shiny and aromatic, then set aside.

In a pot, combine green bell pepper, onion, tomato, and half a head of garlic with the warmed chilies and cover with water.

Cook the mixture for a while, adding more water as needed.

Drain the cooked mixture and blend it with four cloves of raw garlic, salt, hot sauce, Worcestershire sauce, and oregano.

Return the blended mixture to the pot and cook for 30 minutes.

Make a vinaigrette with garlic, cider vinegar, salt, pepper, oregano, and olive oil, and blend it up.

Cut the baked pork into bite-sized pieces and refrigerate or leave it out until serving.

Deep fry the pork pieces until crispy on the outside.

Heat the pork in a pan with some of the sauce and vinaigrette before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary