I can’t begin to tell y’all how excited I am about my Red Chile Pork Carne Adovada!
What’s Carne Adovada you ask?
Carne Adovada is a pork roast that’s been marinated in red chile sauce and roasted in the oven.
I use a Boston butt pork roast because it’s my favorite cut of roast.
I’ve convinced myself that it provides more flavor and tenderness to the end result.
You can use your personal favorite cut of pork roast if desired.
The key to this recipe turning out perfect is you must marinate the meat overnight in the spices and red chile sauce.
It’s not an option. If you want the flavors to penetrate your meat it’s a requirement.
I already tried the quick, not marinated version for you guys and I know for sure it doesn’t taste as flavorful, albeit still delicious.
I grew up in a predominantly Latin neighborhood so I ate this dish on the daily!
Linda Casista’s was a restaurant located at the corner of my house and I would eat there almost everyday y’all!
Walking into that small cramped place and seeing them pulling out big containers of marinated red chile pork and slow roasting it all day.
They had a never ending supply of red chile pork.
Yes, I asked for the recipe and I was told after begging for years to make sure I marinate the pork overnight in red chile sauce.
That’s all they gave me folks! I had to figure out the rest on my own.
With my love of flavor and spices I believe I perfected the recipe.
I decided for you guys I would use a store-bought red chile sauce. You can make it from scratch if desired.
Here’s a link to my recipe. Don’t forget to triple the recipe because you need four cups of red chile sauce.
Red Chile Pork Carne Adovada
Prep Time: 15 minutes
Cook Time: 3 hours plus marinating time
Total Time: 3 hours 15 minutes
4 lbs pork butt roast, cut into 1/2 inch chunks
4 cups red chile enchilada sauce
2 cups chicken broth, low sodium
1/2 cup white onion, diced
1/4 cup garlic, minced
1 tablespoon oregano, dried, crushed
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon black pepper
1 tablespoon chile powder
extra virgin olive oil
cilantro and lime to garnish.
tortilla shells, cheese, avocado, lettuce, tomatoes, beans, rice…to serve
Mix spices together and set aside.
Rinse pork, pat dry, cut into chunks, place into a large bowl or zip lock bag.
Coat meat with around 3 tablespoons of olive oil.
Season meat with spice blend and mix well. Add garlic and onion, mix well.
Add red chile sauce to bowl, mix well and marinate in the refrigerator overnight covered.
Preheat oven to 375 degrees.
Add meat with marinade to a greased roasting pan or casserole dish.
Cover with broth.
Bake covered for about 2-3 hours or until meat is fork tender.
Stir occasionally. Add more broth if needed.
Remove from oven and serve inside of taco shells, burritos, with bean and rice.
Top with extra red chile sauce.