Carne Adovada Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when slow-cooked.

Red chile sauce: A spicy, flavorful sauce made from red chiles, essential for the dish's signature taste.

Garlic: Adds a pungent, aromatic flavor to the marinade.

Dried oregano: A herb that provides a slightly bitter, earthy flavor.

Ground cumin: A spice that adds a warm, nutty flavor to the dish.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a mild heat and depth of flavor.

When marinating the pork in the red chile sauce, ensure that each chunk is thoroughly coated. This allows the flavors to penetrate deeply into the meat, resulting in a more flavorful and tender carne adovada. For an even better infusion of flavors, consider massaging the marinade into the meat before refrigerating.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb the flavors well.

• pork shoulder - Substitute with beef chuck: Beef chuck is also a tough cut that becomes tender when slow-cooked, similar to pork shoulder.

• red chile sauce - Substitute with enchilada sauce: Enchilada sauce has a similar flavor profile and can be used as a replacement.

• red chile sauce - Substitute with tomato sauce with chili powder: Mixing tomato sauce with chili powder can mimic the flavor of red chile sauce.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• garlic - Substitute with shallots: Shallots can add a mild garlic flavor along with a bit of sweetness.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs that can complement the dish.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can work well in place of cumin.

• ground cumin - Substitute with chili powder: Chili powder often contains cumin and can provide a similar flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a substitute.

• ground black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat if desired.

• Allow the carne adovada to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and potential spoilage.
• Transfer the cooled carne adovada into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This ensures you know exactly what you have and when it was stored.
• For short-term storage, place the containers in the refrigerator. The carne adovada will stay fresh for up to 4 days.
• For long-term storage, place the containers in the freezer. The carne adovada can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the carne adovada in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.
• Reheat the carne adovada in a pot over medium heat, stirring occasionally until it is heated through. You can also reheat it in the oven at 325°F (165°C) until warm.
• If you find the sauce has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.
• Enjoy your reheated carne adovada with fresh rice or tortillas, just as delicious as the day it was made.

• Stovetop Method:

  1. Place the leftover carne adovada in a skillet or saucepan.
  2. Add a splash of chicken broth or water to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Transfer the carne adovada to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until heated through.

• Microwave Method:

  1. Place the carne adovada in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• Slow Cooker Method:

  1. Transfer the carne adovada to your slow cooker.
  2. Add a small amount of broth or water to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until warmed through.

• Sous Vide Method:

  1. Place the carne adovada in a vacuum-sealed bag.
  2. Preheat your sous vide water bath to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the carne adovada in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until hot.

• Large pot: A large pot is essential for combining and marinating the pork with the red chile sauce and spices. It should be big enough to hold all the ingredients comfortably.

• Mixing spoon: A mixing spoon is needed to thoroughly mix the pork chunks with the red chile sauce, garlic, oregano, cumin, salt, and black pepper.

• Refrigerator: The refrigerator is used to marinate the pork mixture for at least 4 hours, allowing the flavors to meld together.

• Oven: The oven is preheated to 325°F (165°C) and used to cook the marinated pork until it is tender.

• Oven-safe pot: An oven-safe pot is necessary to transfer the marinated pork into the oven for cooking. It should be able to withstand the oven temperature.

• Measuring cups: Measuring cups are used to measure out the 2 cups of red chile sauce accurately.

• Measuring spoons: Measuring spoons are used to measure the dried oregano, ground cumin, salt, and ground black pepper precisely.

• Knife: A knife is needed to cut the pork shoulder into chunks and to mince the garlic cloves.

• Cutting board: A cutting board provides a safe and clean surface for cutting the pork and mincing the garlic.

• Serving utensils: Serving utensils are used to serve the cooked carne adovada with rice or tortillas.

Marinate in advance: Prepare the pork and marinade the night before to save time on the day of cooking.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the pork while you attend to other tasks.

Pre-chop ingredients: Mince the garlic and measure out the spices ahead of time to streamline the preparation process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to reduce cooking time significantly while still achieving tender pork.