- prep time 1 min
- total time 1 min
- serves 8
2 pounds boneless shoulder of pork, butterfly cut, skinless with some fat
Juice of 5 sour oranges (or mix the juice of 5 grapefruits, 3 limes and 2 tbsp cider vinegar)
Salt and pepper
1 bunch fresh thyme
1 ½ Tbsp dried oregano (22.5 ml)
6 clove garlic, crushedRub
4 dry Ancho chilies, roasted and then soaked in boiling water
1 Guajillo pepper, roasted and then soaked in boiling water (or chipotle peppers-dried or in adobo sauce)
1 Tbsp ground cinnamon (15 ml)
½ tsp ground cloves (2 ml)
4 clove garlic, chopped
1 Tbsp dried oregano (15 ml)
Salt and pepper to taste
2 Tbsp cider vinegar (30 ml)
3 large ripe tomatoes, chopped with skin, seeds and juice
1 small onion, chopped
2 sprig of fresh thyme
1. Preheat oven to 375 degrees F.
2. Mix together juice, salt and pepper, fresh thyme, dried oregano and garlic. Adjust seasonings. Rub this mixture all over pork shoulder. Place the leg in a pan not much bigger than itself and pour the marinade over it making sure the entire leg is covered. Add a little water if there isn’t enough liquid to fully cover shoulder. Let marinate for 8 hours or overnight.Rub
1. Roast the peppers in the oven until you can smell them. Reconstitute in boiling water then remove seeds and the veins. Save water. Puree the chillies, pepper, cinnamon, cloves, garlic, oregano, salt and pepper, cider vinegar, tomatoes, onion and fresh thyme in a blender to get a paste consistency. Add some of the reserved water if it needs to be thinner. Add more tomatoes for a less spicy Adobo. Adjust seasonings.
2. Take pork out of the marinade. Reserve marinade. Wash and dry the pork and then spread Adobo all over it. Tightly roll up and tie the shoulder with butcher twine. Place on an oiled roasting pan open side down. Bake for 1½ to 2 hours. Baste gently with the left over marinade (without removing Adobo) every 15 to 20 minutes.
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