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!
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.
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