The very enjoyable collaboration between my site and Foodie Home Chef continues! She has kindly supplied this wonderful pork recipe as a guest contributor. I love this style of pork an know you will too! I strongly recommend her site for many great recipes!
Carne Adobado is basically chile marinated shredded pork. Mostly used as a filling for tacos, burritos, enchiladas & quesadillas, but you could also serve a pile of it on a plate with couple of side dishes like Refried Beans & so on. It’s hard to say how many servings you’ll get from this recipe, it all depends how you serve it. I like to make this & then freeze it in portioned containers & it’ll last quite a long time… so it’s well worth the effort!
4 1/2 to 5 lbs pork tenderloin
1 Tblsp butter
1 large yellow onion, roughly chopped large
4 cups water
1 – 12 oz jar La Victoria Red Salsa Jalapeña extra hot
1 – 15oz can organic tomato sauce or diced tomatoes (not drained)
2 tsp hot red chili powder
1 tsp ancho chile powder
1 tsp chipotle chile powder
3 tsp ground cumin
3 tsp dried oregano
2 tsp kosher or sea salt
1 tsp fresh ground black pepper (30 peppermill turns)
2 Tblsp minced fresh garlic (ok to use store bought minced garlic in a jar)
1. Preheat oven to 350°.
2. Trim off fat, white connective tissue & silver skin from the pork tenderloin.
3. Slice pork in to 3/4″ to 1″ thick pieces, poke some holes in each slice with a fork & place in a large 4 quart glass baking dish (see Tip#1).
4. Melt butter in a large skillet on med-high heat. Stir & fry onion till just softened & translucent.
5. In a large bowl; add cooked onion & all the rest of the ingredients. Stir till well combined.
6. Pour mixture over pork. Cover with aluminum foil & bake on middle oven rack for 45 minutes.
7. Uncover, give it a stir & continue baking uncovered another 90 minutes, stirring every 30 minutes.
8. Remove from oven & transfer pork pieces, with a slotted spoon, to a large platter. Leave all the liquid in the pan.
9. Shred the pork by using a fork to hold down each piece & another fork to pull on it.
10. Add the shredded pork back into the baking dish & mix well with all the sauce in the pan. Level it off & get all the pork below the sauce, as much as possible.
11. Return to the oven & continue cooking uncovered for 45 minutes to 1 hour, stirring halfway through, till almost all the sauce is absorbed into the pork.
12. Remove from oven & serve or use in your recipe. If not serving right away; let sit uncovered 1 hour to cool (2 hours covered), separate desired amounts into containers & refrigerate for several days or freeze till ready to use.
Tips & Suggestions
1. To make the glass baking dish easier to handle & keep it from spilling over, place it on a large baking sheet.