| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 55 min |
| Yield: | 6 servings |
Ingredients
- 3 pounds uncut pork butt
- 1/2 cup Worcestershire sauce
- 1 ounce hot sauce
- Granulated garlic
- Salt and freshly ground black pepper
- 5 ounces extra-virgin olive oil
- 5 ounces apple cider vinegar
- 1/2 ounce dry oregano
- 1 small head garlic, peeled and chopped
- Salt and freshly ground black pepper
- 9 tomatoes
- 2 onions (yellow or white), peeled
- 2 stalks celery, halved
- 1 head garlic, peeled
- 1 green bell pepper, stemmed
- 4 dried chiles de arbol
- 2 dried California chiles
- 1 dried ancho chile
- 1/2 ounce sesame seeds
- 1 ounce Worcestershire sauce
- 1 ounce dried oregano
- 1 ounce granulated garlic
- 1 teaspoon hot sauce
- 1 slice wheat bread
- 1/4 bunch fresh cilantro, leaves picked
Instructions
- For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Transfer the roasting pan to the oven and roast, covered, for 1 hour.
- For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
- For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
- Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
- Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
- Add the Italian dressing and blend thoroughly.
- Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
- Transfer the pork to a cutting board and cut into bite-size chunks.
- Add the pork to the saucepan and simmer for 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 821 |
| Total Fat | 54 g |
| Saturated Fat | 14 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 46 g |
| Cholesterol | 141 mg |
| Sodium | 1449 mg |
Reviews
Thank you for sharing this recipe. I watched the episode when aired.
This is the best recipe. I use this recipe every time. The flavor profile is wonderful. I use this recipe in a pressure cooker and I have used the oven. I sauté all vegetables in olive oil as I prefer the flavor versus boiling. I use all the ingredients listed and do not add additional.
Again, this is the best recipe to use when you want to impress skeptical critics. I use this recipe for potlucks, to prepare street tacos, mexican bowls, and large stuffed burritos.
Tried this recipe and found the flavor did not represent enough of the traditional tastes of New Mexico. It would compare more to a bar B cue than adovada. Good flavor but not the real thing.
i made this at home and it was a hit. my family and friends ate it all and wanted to know if i had more. one took home the reicipe.
great job guy.
great job guy.
So far my wife and I have followed Guys lead to three fantastic places. Salsa Brava in Flagstaff, AZ for the Carnitas, The Mad Greek in Baker, CA for the Shawarma, and Glorias in Los Angeles for the Carne Adovada. By far, Glorias Carne Adovada gets my vote as the “Best Thing I Ever Ate.” If you prefer things a little spicy and full of flavor, this is gonna make your list complete. Gloria Flores and her staff were wonderful, her restaurant is completely authentic, and her Sangria is to die for. If you ask her nicely, she’ll even autograph a take out menu for you. Dear sweet lady. Next trip will be to try her Seven Seas soup. Thanks for the tip Guy, you’re batting a thousand so far.
Whenever my husband watches a TV show and learns about a restaurant in our area…we go, try and react. We went to the restaurant. Terrific flavors. At home, we followed all steps as printed and end food was same as restaurant! This recipe is a keeper…we enjoy such pork dishes!