Prep 8 hrs
Cook 12 mins
Adobado simply means “marinated.” To avoid mashing tender grains of rice, use a fork and fluff it. If you want to skip the rice, serve the chopped pork with warmed corn tortillas. Also, while the recipe instructions are for broiling the pork, it may also be grilled over a medium-hot fire. From the Matthew Card collection via Redbook Magazine.
- 1 tablespoon packed fresh oregano
- 3 -4 canned chipotle chiles in adobo
- 2 tablespoons packed brown sugar
- 2 tablespoons chili powder (try ancho or chipotle for additional kick)
- 4 garlic cloves
- 1 1⁄4 teaspoons kosher salt, plus additional salt for final seasoning
- 1 lime, juiced, plus additional 1 lime reserved for final seasoning of meat (that is -- 2 limes juiced and divided)
- 2 tablespoons vegetable oil
- 3 tablespoons white vinegar
- 1 1⁄4-1 1⁄2 lbs boneless pork shoulder, Boston Butt or 1 1⁄4-1 1⁄2 lbs loin trimmed of excess fat, frozen for 30 minutes and sliced crosswise into 1/3-inch-thick steaks
- 3 garlic cloves
- 3 scallions, root ends and tough tops trimmed, coarsely chopped
- 1 large jalapeno, seeded and coarsely chopped
- 2 cups lightly packed fresh cilantro, root ends trimmed coarsely chopped
- 2 tablespoons fresh cilantro leaves, chopped (reserve for final prep)
- kosher salt
- 1 1⁄2 cups long-grain white rice, rinsed well and drained
- 2 tablespoons olive oil
- 1 lime, juiced
The Rest (Optional)
- sour cream
- lime wedge
- chopped white onion
- diced avocado
- Marinate the pork: Combine all the marinade ingredients in a blender and process until smooth, about 30 seconds. Pour into a nonreactive pan or storage container. Add the meat and and coat it evenly with the marinade. Cover with plastic wrap and refrigerate for at least 2, but not more than 8, hours.
- Prep the rice flavorings: Combine the garlic, scallions, jalapeno, cilantro (except the reserved 2 tablespoons chopped leaves), 1 teaspoon salt, and 1 cup water in the blender and puree until smooth, about 1 minute. Pour into a liquid measuring cup and add water if necessary to total 2 cups liquid; set aside.
- Cook the rice: Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the rice and cook, stirring constantly, until the grains of rice are glossy, slightly transparent, and stop sticking to the pan, 2 to 4 minutes. Slide the pan off the heat and carefully stir the 2 cups of the prepared liquid into rice, scraping the bottom of the pan to release any stuck-on rice grains. Return to the heat and bring to a simmer. Cover, reduce heat to low, and cook without peeking for 20 minutes. Remove the lid and gently fold in the reserved cilantro; add salt and lime juice to taste.
- Cook the meat: Set a wire cooling rack in a large rimmed baking sheet and spread the pork in an even layer. Adjust the oven rack to position the meat within 4 inches of the broiler, and turn on the broiler. Cook the meat until well browned and sizzling, 5 to 7 minutes. Flip the meat and cook the second side until sizzling, 3 to 5 minutes longer. Coarsely chop the meat and liberally season with salt and lime juice.
- Serve: Divide the rice among bowls and top each serving with pork. Serve with desired accompaniments.