Tuesday, August 3, 2010

Adobo Pulled Pork

All I can say about this recipe is mmmm. I have made this pulled pork twice now in two weeks, and both times it has been absolutely delicious. This is a perfect go to recipe, and would be wonderful for company for many reasons. You can serve it with lots of different side items, and you can cook it, and simply take it out of the oven when it is time to eat. The beauty of this is that you just throw everything in a pot, and then you leave it alone for 3 hours. This is my type of meal! Here is how you make it:

Juice of one orange
Juice of two limes
1 Tablespoon Dijon mustard
3 Tablespoons minced fresh garlic
1 cup extra-virgin olive oil2 Tablespoons coarse salt
1 1/2 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 Tablespoons sugar
2 Tablespoons canned chipotle peppers, chopped
6 pound pork roast, leg or shoulder (mine was 2 1/2 lbs, and I kept everything else the same -- still tasted great and tender)
1 cup water

Combine the first 10 ingredients in a heavy duty zip-top plastic bag. Add pork; seal bag and chill 24 hours, turning occasionally.
When ready to bake, preheat the oven for at least 15 minutes at 400.
Place pork in an ovenproof dish, pour marinade over pork and add water. Bake uncovered for 30 minutes.Reduce oven temperature to 300, cover, and cook for about 3 more hours.
Remove from oven and let stand for 10 minutes. To serve, shred pork and mix with its juices.

So here are some menu options:

The first time I made this, I made cilantro lime rice and black beans. Add some queso fresco and voila.
For round two, baby squash and baked sweet potato wheels with salt, pepper, rosemary and thyme.

Either way, you will not be disappointed.

I will post pictures of the dish soon -- as you know, my computer continues to act up. Until then, here is where you can find the dish at Disney World.
The Crystal Palace -- Magic Kingdom

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