Best Pork Adobado Recipes

ADOBO PORK TACOS WITH GRILLED PINEAPPLE (ADOBADO)

Steps:

• Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick.
• Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
• Spread mixture evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refrigerator 1/2 hour before cooking.
• Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
• Place pineapple slices on grill alongside the marinated pork. Cook about 3 to 4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.
• Remove from heat, cover and allow to rest for 5 to 10 minutes. Cut pork in quarter-inch strips. Garnish: pineapple may be sliced small as well or served in large slices.
• Arrange on soft corn tortillas and top with garnishes.
• Serving suggestion: Serve with refried beans, Mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions, lime, and toasted oregano.

LOMO ADOBADO (SPANISH MARINATED PORK LOIN)

Steps:

• Cut pork into 1cm slices and add to a glass bowl
• Add minced garlic, olive oil, paprika, oregeno, salt and white wine to pork and mix through so all the pork is covered in marinade.
• Refrigerate for 1 hour minimum. (Best over night)
• To cook add olive oil to pan on a medium heat Fry until cooked through (around 10 minutes). Cooking in 2 batches might be necessary if using a smaller pan.
• Serve with fresh bread or rice and vegetables.

MARINATED AND GRILLED PORK TACOS (PUERCO ADOBADO)

Steps:

• In a food processor combine the 1 cup chopped pineapple, the garlic, cloves, cumin, salt, chiles and vinegar; process until smooth, about 1 minute. Transfer to bowl, add pork and turn to thoroughly coat meat. Cover and refrigerate for no more than 2 hours.
• Preheat grill to high (see note). Place half of meat in single layer on grill and cook, without moving and uncovered, until well-browned, 5 to 7 minutes. Flip and cook second side until browned, about 5 minutes. Transfer cooked meat to a baking pan and repeat with remaining meat. While meat cooks, arrange the pineapple pieces around meat and cook on each side until fruit has nice grill marks and is slightly caramelized, 5 to 6 minutes per side.
• Allow meat to rest at least 5 minutes before cutting into thin slices against the grain, trimming and discarding as much fat as desired; transfer meat to serving bowl. Chop grilled pineapple into small bits and transfer to another serving bowl. Pour any exuded juices from meat and pineapple over meat and serve immediately with tortillas and desired toppings (onion, cilantro, tomato or pico de gallo, pickled jalapeno and lime). Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 2 seconds for hot.

PORK ADOBADO

Steps:

• Cook broth, peppers and dressing on medium heat 20 min., stirring often. Remove from heat; cool completely. Place in blender container; cover. Blend until smooth. Reserve 1 cup of sauce. Place pork roast in glass dish or large resealable plastic bag. Pour remaining sauce over pork; refrigerate several hours or overnight to marinate.
• Preheat oven to 325°F. Place pork in roasting pan. Bake 1-1/2 hours or until temperature reaches 160°F, basting occasionally with roast drippings.
• Heat reserved sauce, onion and cumin in small saucepan on medium heat 10 min. or until onion is tender. Whisk in cream cheese, 1 Tbsp. at a time, until well blended. Serve with sliced pork.