Smoky, sweet and spicy marinated pork topped with sauteed pineapple makes a mouthwatering pork adobado taco.
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
1 tablespoons sugar
1 ½ cups chicken broth
2 teaspoons olive oil
1 teaspoon salt
6 corn tortillas
Salsa verde (green salsa)
Sautéed pineapple (I used a can of pineapple rings and sliced it in half sections)
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.