Easy Pork With Adobo Sauce Recipes

EASY PORK WITH ADOBO SAUCE

Steps:

• Chop up the pork shoulder into 1-2" chunks. Add it to a saucepan and cover with cold water. Add salt and any other aromatics you'd like to use (I used 1/2 onion for this batch). Bring it up to a boil, skim off and discard any foam, then lower heat to simmer, cover, and let cook for an hour or so. Note: I use low on my stove to simmer when covered.
• For the Adobo Sauce, start by wiping off any dusty crevasses on the dried chiles, then de-stem and de-seed them. Roast the chiles pieces in the oven (400F) for 1-2 minutes. Alternatively, you can flash roast them on a skillet over medium-high heat for 15-30 seconds per side.
• Add the roasted chile pieces to a mixing bowl and cover them with the hottest tap water you've got. Let the chiles reconstitute for a half hour or until you need them. If they float to the surface you can use a small bowl or plate to keep them submerged.
• The pork will be ready after cooking for an hour -- when it's close I start to build the Adobo Sauce. Drain the chiles and add them to a blender along with the remaining Adobo Sauce ingredients: 2 chipotles in adobo (optional), 4 peeled garlic cloves, 2 teaspoons Mexican oregano, 1/4 teaspoon cumin (optional), 1/2 teaspoon salt, freshly cracked black pepper, 2 tablespoons white vinegar, 2 tablespoons stock or water (or the pork boiling liquid). Combine well. You may need to add additional splashes of liquid to get it to combine -- I added another few tablespoons of the pork boiling liquid until it combined into a thick, paste-like substance.
• Preheat a glug of oil (or lard) in a skillet over medium heat. Add the adobo sauce and cook for a few minutes, stirring regularly. Add 1/2 cup liquid and combine well -- you can use stock, water, or the pork boiling liquid.
• Shred the cooked pork using two forks and add it to the adobo mixture. Combine well and bring it up to temp. Feel free to add splashes of liquid if you think it needs it to combine. Salt to taste.
• Serve pork mixture immediately. Store leftovers in the fridge where it will keep for a few days.

PORK CELEBRATION SANDWICHES

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove to a board and chop, reserving the bacon grease in the skillet.
• In a small bowl, mix the mayonnaise, cilantro and orange zest and juice; season with salt and pepper.
• Spread 1 to 2 tablespoons of the mayonnaise mixture onto 2 of the sourdough slices. Lay a slice of provolone onto each of the mayonnaise-spread sourdough slices, followed by a slice of deli ham and half of the chopped bacon. Divide the Perfect Paprika Pork Shoulder between the 2 slices and place on top of the bacon; add another slice of provolone to each. Divide the pickles between the 2 slices and lay them on top. Spread the remaining 2 sourdough slices with 1 to 2 tablespoons of the mayo mix and place one on top of each sandwich mayo-side down.
• Reheat the bacon grease in the skillet over medium heat, then toast the sandwiches in the skillet until crisp, 2 to 3 minutes a side. Serve with your favorite potato chips or pork rinds.
• Preheat the oven to 300 degrees F.
• Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
• Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
• Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
• Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
• Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you'd like, using the stock to keep the pork from drying out.

WHITE BEANS WITH PORK AND CROUTONS

Steps:

• Preheat the oven to 400 degrees F.
• For the white beans with pork: Heat the butter and oil in a large pot over medium heat. Add the carrots, celery, oregano, thyme, garlic and onion and season with a good pinch of salt and pepper. Cook until the vegetables soften and the flavors develop, 4 to 5 minutes. Deglaze with the white wine, if using, allowing the liquid to reduce for a minute or so. Add the stock, beans, greens and Perfect Paprika Pork Shoulder. Bring to a boil and cook until the greens are tender, about 10 minutes.
• For the croutons: Meanwhile, toss the torn bread with the melted butter on a sheet pan. Season with salt and pepper. Toast in the oven until golden and crisp, 7 to 8 minutes.
• Serve the beans and pork in bowls garnished with the torn croutons, grated white Cheddar and fresh oregano.
• Preheat the oven to 300 degrees F.
• Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
• Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
• Tie together the rosemary, thyme and bay leaves with butcher's twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
• Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
• Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you'd like, using the stock to keep the pork from drying out.

TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.