Carne Adovada Recipe
Pork roast marinated in red chile. Served with corn tortillas and your choice of beans and rice or baked potato or french fries. Garnished with wedges of avocado, lettuce, and tomato.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Pork
In a large bowl, combine red chile powder, minced garlic, cumin, oregano, apple cider vinegar, salt, black pepper, and water. Mix well. Add the pork shoulder, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
- 3
Shred the Pork
Remove the pork from the oven and let it rest for 15 minutes. Shred the meat using two forks.
- 4
Prepare the Tortillas
While the pork is resting, warm the corn tortillas in a skillet over medium heat until they are pliable.
- 5
Serve
Serve the shredded carne adovada in warm corn tortillas, accompanied by your choice of beans and rice, garnished with sliced avocado, shredded lettuce, and sliced tomato.