Adobada

ADOBADA

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CATEGORY

Meat

SERVINGS

20

PREP TIME

15 minutes

COOK TIME

360 minutes

CALORIES

1020

Adobada is generally pork marinated in a "red" chile but it can refer to different types of meat and to marinades closer to al pastor. Try to smoke your next Adobada with this recipe!

Author:
David Seawright @costcogrilldad

 

INGREDIENTS

  • 17 lbs pork shoulder 

  • 16 guajillo chiles

  • 5 ancho chiles

  • 100g achiote paste, one box

  • 3 tbsp. each of salt, cumin, granulated garlic, black pepper, oregano

  • 3 cups pineapple juice

  • 2.5 cups white vinegar

  • 1 fresh pineapple

  • Cilantro, chopped

  • White onion, diced

  • Cotija cheese

  • Avocado salsa

DIRECTIONS

  1. To make the marinade, remove seeds and stems from guajillo and ancho chilis. Bring a large pot of water to boil, add guajillo and ancho chilis, stirring regularly until soft (about 10 minutes). Remove soft chiles and place in a blender along with achiote paste, pineapple juice, white vinegar, and seasonings. Blend until smooth.

  2. Thinly slice boneless pork shoulder. If you have a meat slicer, this is ideal. Shoot for about 1/4 inch thick. Otherwise, your butcher should be able to help.

  3. Once the marinade is prepared, layer slices of pork shoulders into plastic bags, adding marinade as you go to make sure every surface of each slice is completely covered. Seal bags and place in the fridge for 8-12 hours.

  4. Remove skin from pineapple and slice into 1/4 inch thick pieces. Remove pork slices from plastic bags and carefully stack on Pit Barrel® 15" Stainless Steel Vertical Skewers, occasionally layering in pineapple slices for this much meat.

  5. Light Pit Barrel® according to instructions.

  6. Hang skewers from rebar and seal lid. Cook for approximately 6 hours until innermost pork slices reach an internal temperature of 165 degrees. Remove skewers from Pit Barrel® and place them on a large cutting board.

  7. Shave off pork and pineapple, shawarma style, and mix to evenly distribute crispier outer pieces with more tender internal ones.

  8. Heat tortilla in your preferred method, add pork, pineapple, chopped cilantro, diced white onion and your preferred salsa and cheese (photographed are Herdez Mild Guacamole salsa and cotija cheese).

RECIPE NOTE

Desired Temp: 165º


There's nothing like some fresh smoked Adobada on a warm tortilla. Pair it with this Elote recipe for a meal complete with Pit Barrel Mexican dishes!