This versatile adobo pork works great in a taco or a sandwich. It pairs well with a Petit Verdot and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 4 lbs pork shoulder
- 10 cloves garlic, thickly sliced
- ½ tsp. salt
- 1 tsp. black pepper
- 2 Tbsp. oil
- 2 tsp. Cumin
- ¼ tsp. Turmeric
- ¾ tsp. Smoked paprika
- 1 tsp. Oregano
- 1 tsp. Adobo seasoning
- 4 c. chicken stock
- 2 chipotle pepper
- Bay leaf
- 2 Avocados, sliced
Directions:
Step 1: Trim most of the fat cap from the pork. Make slits throughout the pork and insert a slice of garlic in each slit. Then season the pork all over with the ½ tsp. salt and 1 tsp. pepper.
Step 2: Place a stockpot over medium-high heat and brown the pork on all sides.
Step 3: Sprinkle the seasonings over the pork then pour the stock over the pork to “rinse” the seasonings into the braising liquid. Add the peppers and bay leaf.
Step 4: Lightly simmer for 6 hours on the cooktop turning the pork occasionally.
Step 5: Remove the pork when falling apart reserving the liquid. Then shred the meat with two forks and add enough liquid to keep the meat moist but not sitting in liquid.
Step 6: Serve on buns, grit cakes or in tortillas. Top with avocado slices.
This recipe can be made on the cooktop. Additionally, oven braising works well for this recipe as does a crockpot. If oven braising, cover and bake at 325 for 4 to 5 hours. If using a crockpot, cook on low for 8 to 10 hours.
