Description
Smoky, sweet, and spicy pork adobado makes a fantastic taco. Topped with sauteed pineapple for extra flavor!
Ingredients
Units
Scale
- 1 lbs (454 g) pork butt
- 3 tbsp canned chipotles, chopped with the adobo sauce
- 1 tbsp red chili flakes
- 0.5 cups (118 ml) onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp ground cumin
- Dash cinnamon
- 1 tbsp sugar
- 1.5 cups (355 ml) chicken broth
- 2 tsp olive oil
- 1 tsp salt
- 6 corn tortillas
- Cilantro
- Diced onion
- Salsa verde (green salsa)
- Fresh pineapple, in chunks or sections
Instructions
- Mix all marinade ingredients in a blender until smooth and bright red. Adjust seasoning to taste.
- Marinate sliced pork overnight (or at least 24 hours).
- Remove meat from marinade, sauté in a pan until caramelized.
- Chop the meat into bite-sized pieces.
- Return the meat to the pan; caramelize further with 1-2 tablespoons of leftover marinade. Toss to coat.
- Sauté pineapple sections in the same pan until charred.
- Warm corn tortillas per your preference.
- Top the meat with diced onions, cilantro, pineapple, and salsa verde.
- Enjoy!
Notes
- For deeper flavor, use bone-in pork butt and simmer the adobado longer.
- If you don’t have red wine vinegar, apple cider vinegar makes a good substitute.
- Store leftover adobado in an airtight container in the refrigerator for up to 5 days; it’s even better the next day!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 80