This Mexican pork adobo recipe uses pork shoulder and rich dried chiles to create this staple of Mexican cuisine. Maybe this is the Mexican version of pulled shredded pork!
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A Mexican pork adobo recipe consists of a rich sauce made with dried chilies, garlic and orange juice with braised pork.
Adobo means marinade and this one is one of my favorites. In this case, the pork cooks in the marinade to create a savory, flavorful sauce.
Another simple marinade/rub I use for grilling is this one from Steven Raichlen.
Table of Contents
Why I Love This Mexican Pork Recipe
Not only can this amazing recipe be used to top refried beans, it also is perfect for topping a quesadilla.
Use it in burritos or serve it over rice, this Mexican pork dish is one great recipe.
Made with an adobo sauce that Manservant swooned over, this is a great recipe the whole family will love.
Not too spicy, just rich and savory, this delicious dish is easy to make!
Once the pork is browned this dish bakes in the oven which means little effort for the cook.
And the rewards are amazing!
Ingredients Needed For This Mexican Pork Adobo Recipe
Pork Shoulder Boneless
Ancho chiles
Guajillo chiles
Chipotle Chiles are dried, smoked jalapenos
Garlic cloves
Fresh Orange Juice
Cumin Seeds
Oregano, preferably Mexican oregano
Bay Leaf
Apple Cider Vinegar or White Vinegar
How To Make This Mexican Pork Adobo Recipe
Preheat oven to 275 so this pork cooks low and slow.
In a Dutch oven heat olive oil or bacon fat and brown the pork cubes over medium-high heat.
Remove from pot and toast the dried ancho chili peppers, guajillo chiles and chipotle chiles in the same pot until you can smell them. Stir for about two minutes until fragrant.
Remove and set aside.
In the same pot add chopped garlic cloves and cook until the house smells Italian.
Add fresh orange juice, salt, ground cumin, oregano and bay leaves, and bring to a boil.
Cover the pot and transfer to oven and braise until the meat is falling off the bone.
Cooking time will vary depending on the cut of meat used. Keep in mind that pork can overcook and then it becomes mushy, not stringy.
Remove the pork and transfer it to a large bowl until cool.
Using two forks shred the meat or leave it in chunks,
Now take the braising liquid and all of the solids and place in a blender or food processor and puree until smooth.
Return to pot and stir in the meat and white vinegar.
Taste for seasoning. Add more salt, more vinegar and even black pepper if you want.
FAQ’s
Is an ancho chile a poblano chile?
Yes. This mild, somewhat sweet dried chile, is a ripe poblano chile. It adds richness and a somewhat sweet, chocolatey flavor to any dish.
Can I use pork tenderloin or is pork shoulder necessary?
Pork tenderloin is much leaner and does not have the rich flavor that a fattier pork shoulder has. Pork shoulder melts in your mouth but you can use pork tenderloin though cooking times will need to be adjusted. In this case I would cook the sauce and add the pork tenderloin during the last 45 minutes.
What is the difference between Mexican oregano and oregano?
Mexican oregano has more citrus overtones and can be found at my local grocery store in the Mexican foods aisle.
What is adobo sauce?
Mexican adobo sauce is a rich sauce or marinade, consisting of dried chiles, garlic, spices such as oregano and cumin and cooked with an acid such as orange juice or vinegar.
Needless to say my pork lover husband and Mexican food afficianado loved this Mexican pork adobo recipe.
He ate it all week and loves the flavorful sauce.
Yes, it keeps well in any airtight container, which is a good thing if you aren’t feeding a crowd.
Serve with fried corn tortillas and make a refried bean tostada.
Which also makes in Frijoles con Veneno or Mexican poison beans!
Or just serve with a flour tortilla and eat this as one would a stew with French bread.
And don’t forget the skinny Margaritas!
Yes, this amazing recipe tastes better the next day and is easily reheated in the microwave.
I am guessing there are a million versions of this simple recipe.
Keep in mind though: this is a Mexican recipe and there are Filipino adobo recipes that contain soy sauce.
This homemade adobo sauce with pork is not Filipino.
If this is the first time you are making this Mexican pork adobo recipe I can assure you it probably won’t be your last.
Simple to make and a great way to serve a crowd this recipe was exceptional.
I discovered it in the Rick Martinez book, Mi Cocina which should be on your bookshelf.
Can’t wait to discover more!
More Mexican Pork Recipes
Braised Carnitas
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
Print
Easy Mexican Pork Adobo Recipe
- Prep Time: 25 Minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 4 to 6 Servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
2 T olive oil or bacon fat
2 1/4 pounds boneless pork shoulder cut into chunks
2 large Ancho Chiles*
6 large Guajillo Chiles*
2 Chipotle Chilies*
8 chopped garlic cloves
3 c fresh orange juice
1 3/4 t Morton’s Kosher salt or use half if using Diamond kosher salt
1 t cumin seeds
1 t dried oregano
2 bay leaves
1 T apple cider vinegar
Instructions
Arrange oven rack in the lower third of oven and preheat to 275.
Heat oil in large Dutch oven over medium-high heat.
Add pork chunks and cook until browned on all sides. Transfer to plate.
In same pot add all dried chiles and toast, turning frequently until fragrant, 1-2 minutes. Transfer to plate.
To the same pot add garlic and cook about 1 minute until you can smell it! Add back the pork and chilies, orange juice, salt, cumin, oregano and bay leaves. Bring to a boil.
Cover the pot and and transfer to oven. Braise until the meat is falling off the bone, about 2 hours, more or less. Remove the pork from the pot, transfer to a large bowl and cool until it can be shredded.
Transfer the braising liquid to a blender, working in batches if necessary, and puree until smooth. Return the chile puree to the pot . Stir in the vinegar and meat and reheat over low heat. Taste to adjust seasoning. If this is too saucy, cook it down a bit before adding back the meat.
Serve over refried beans with tostadas or with just flour tortillas on the side.
Notes
*All dried chiles should be stemmed and deseeded. If your chilies are old they may become to brittle and have no flavor. Cut off the top of the chile and make a slit down the length of the chile. Most of the seeds should shake out.
For other serving suggestions please see post.
Thanks Rick Martinez!
