Description
Smoky, sweet and spicy marinated pork topped with sauteed pineapple makes a mouthwatering pork adobado taco.
Ingredients
Scale
- 1 pound pork butt
- 3 tablespoons canned chipotles, chopped with the adobo sauce
- 1 heaping tablespoon of red chili flakes
- 1/2 onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Dash cinnamon
- 1 tablespoons sugar
- 1 ½ cups chicken broth
- 2 teaspoons olive oil
- 1 teaspoon salt
- 6 corn tortillas
TOPPINGS:
- Cilantro
- Diced onion
- Salsa verde (green salsa)
- Sautéed pineapple (I used a can of pineapple rings and sliced it in half sections)
Instructions
- Mix all the marinade ingredients (everything on the list minus the pork and the topping ingredients) in a blender. Blend until its bright red and smooth. You can give it a taste and adjust as you please for spice and taste.
- Marinade the sliced pork overnight (or at least 24 hours).
- When ready to eat. Take out the meat, saute in a pan for a few minutes until the meat is caramelized. Take meat out of the pan and chop it up into bite-sized pieces.
- NOW THIS PART IS IMPORTANT. DO NOT SKIP as this brings you to taco nirvana. Take the bits, throw it BACK into the pan and carmelize further, put 1-2 tablespoons of leftover adobado marinade. Give it a toss and make sure it’s all sauced up.
- Saute pineapple sections in the same pan after you remove the meat.
- Take the meat. Microwave/warm your corn tortillas. Top meat with what I call the “adobado trifecta”: diced onions, cilantro & pineapple. I also add on a little salsa verde.
- ENJOY.
- Category: Main
- Cuisine: Mexican