Carne Adovada Recipe with Pork (Super Tender Slow Cooked Pork Shoulder)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is often less expensive.

red chile sauce

🥗Healthier: tomato sauce with spices

💰Cheaper: canned tomato sauce

Tomato sauce can mimic flavors while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor without extra calories.

Heat olive oil in a large pot.

Add 2.5 to 3 lbs of cubed pork shoulder to the pot.

Season pork with salt and pepper and brown for a couple of minutes until nicely browned.

Remove browned pork and set aside in a bowl.

Drain excess moisture from the pot.

Add more olive oil to the pot and add chopped onion, jalapenos, serranos, and 1 large chopped poblano pepper.

Cook vegetables for about 5 minutes until softened and starting to caramelize.

Add minced garlic (3 to 4 cloves) and cook for 30 seconds to 1 minute until fragrant.

Stir in 2 tablespoons of olive oil and 2 tablespoons of flour, cooking for a couple of minutes to remove raw flour taste.

Add 3 cups of chicken stock and juice from 1 large orange to the pot and stir.

Mix in 3/4 cup of New Mexican chili powder, dried oregano, ground coriander, cumin, and additional salt and pepper to taste.

Cook the mixture for a couple of minutes to thicken slightly.

Add the browned pork back into the pot and stir to coat with the sauce.

Reduce heat and cover, letting it simmer for about 2 hours until the pork is fork-tender.

After 2 hours, check the consistency and adjust by boiling to thicken if needed.

Stir in 2 tablespoons of apple cider vinegar and 1 tablespoon of honey to finish the sauce.

Taste and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level: