Carne Adobado

September 5, 2016

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!

Ingredients

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)

Directions

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.