Bulk Carne Adovada Recipe
By the Gallon, 1/2 Gallon, Quart or Pint!!! (INCLUDES TORTILLAS)
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Ingredients
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Meat
Marinade
Tortillas
Method
Preparation
- 1
Prepare the Marinade
Remove stems and seeds from the dried New Mexico chiles. In a skillet over medium heat, lightly toast the chiles until fragrant, about 2-3 minutes. Transfer to a blender or food processor.
- 2
Blend the Marinade
Add garlic, cumin, oregano, salt, black pepper, apple cider vinegar, and water to the toasted chiles. Blend until smooth.
- 3
Marinate the Pork
Cut the pork shoulder into large chunks and place it in a large bowl. Pour the marinade over the pork, making sure all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking
- 4
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork in a large roasting pan and cover it tightly with aluminum foil. Bake in the preheated oven for 3-4 hours, or until the pork is tender and easily shredded.
- 5
- 6
Serve
Warm the flour tortillas in a skillet or microwave. Serve the shredded carne adovada with tortillas and any additional toppings of your choice.