This dish starts off sweet and finishes hot with a deep richness. It incorporates lots of different chilies, spices and sources of sweetness and is slow cooked to deeply infuse the flavor into the meat. I use pork shoulder but you can also use pork butt, as both are good at getting fall apart tender.  

This is a rather complicated recipe. It takes a lot of time to make each component from scratch. However, the sauces, the marinades and the pastes needed can be recycled into many other dishes, so there's considerably less effort to reproduce this dish the second and third time around.

At its simplest the dish is: marinated chunks of pork stewed in chili sauce. Easy. We'll start with the marinade which is essentially a hot sauce, then prepare the shoulder, and finally cook everything in our chili base. For best results set aside more than a day for all of this.

Spicy Marinade

Medium Sauce Pan

Immersion Blender/Food Processor

⅟₂ lb/250g Serrano Chilies

⅟₂ lb/250g Jalapenos

2  Sweet Red Peppers

1 Shallot

4 Cloves Garlic

3 oz Tomato Paste

2 tbsp/ 14g Paprika

⅟₂ cup/120ml White Vinegar

1 cup/240ml Water

**These chilies although mild are still a very effective irritant. Don't touch your face or body without thoroughly washing your hands (and even then wait for a bit) and work in a well ventilated area. I have made both mistakes many times, they make a long shift/night way worse.**

1. Deseed Peppers

This is where you decide how hot the marinade will be. The more seeds the hotter it will be. I treat heat like a side effect of flavor and don’t like things that burn my mouth. I remove almost all the seeds from both the serranos and the jalapenos, and of course all the seeds from the red.

2. Roast

Pre heat oven to 375°F/190°C and on a oiled sheet tray place your peppers, your shallot (rough chopped,) and your garlic and roast for 20 minutes.

3. Simmer

Transfer roasted veggies into saucepan and add the water, vinegar, tomato paste, paprika and a good pinch of salt. Bring to a simmer and let reduce until very little liquid remains, reducing down until the peppers are breaking apart.

4. Process

Remove from stove and in either; a food processor, or immersion blender, process the mixture into a smooth loose paste and set aside.

(to make hot sauce, add vinegar into the paste and blend until sauce like consistency.)

Pork Shoulder

To clean the shoulder you're going to have to:

1. Remove the skin

Save the skin though. You can find a recipe for homemade Pork Rinds here.

2.Remove the bone

Deboning the shoulder can be difficult, but it helps having a sharp knife and sliding it along the bone to cut the meat away. It doesn’t have to be clean cut, you should save the bone with the attached scrap to make a stock. You can find the principles of stock making in this post.

3. Separate the lobes of meat

Each section of meat is separated by seams, divided by membranes and silver skin. You should be able to work your fingers into the seams and be able to pull them apart enough to follow them with your knife.

4. Remove silver skin

The silver skin is connective tissue attached to the meat itself and you have to cut it away otherwise it gets chewy and unpleasant. Simply pierce under the skin with the tip of your knife, and angling up, slide the blade under. There should be a section of silvery membrane between most lobes. There's also at least one large tendon, so be on the lookout and just cut it out.

5. Cube the meat

The meat will contract while cooking so cutting the shoulder meat into 2" cubes lets you have chunks, large enough to stay together, but small enough to fit on your spoon.

6. Marinate

Add the cubes to a large bowl and coat with the spicy marinade we just made. You don’t need all of it, just enough  to get a even coating over everything. Cover in plastic and refrigerate for 12 hours. (I mean you don’t have to, but I find unless I start a marinade in the early morning it won't be ready by the time I need it, so it's best to just leave it overnight.)

 Chili sauce

Large Cast Iron Pot

I  Spanish Onion

3 Cloves Minced Garlic

4 Paprika Peppers

1 Ancho Chili

1 can Chipotle Peppers

1oz Raisins

2 cup/ 240ml chicken stock

Orange Juice concentrate

1tsp ground coriander

⅟₂ tsp cumin

2 tbsp Fish Sauce

 1. Caramelize Onions

Slice onion and sautee in your large cast iron pot until brown. Add garlic and keep on high heat until caramelized.

2. Toast dried ingredients

After removing the seeds from the dried peppers, place in pan with ground spices and toast. After toasted grind or process the mixture into paste or powder.

3. Combine ingredients

Add your toasted ingredients to the pot with the onions and garlic. Add the stock, chipotle peppers in adobo sauce, the raisins, a few spoon fulls of the concentrate and fish sauce. Let simmer. (you don’t have to use the whole can of chipotle, half a can will do if don’t want it too spicy.)

4. Stew the Pork

Once it's started to simmer add in the marinated pork shoulder. Stirring the cubes into the sauce you should have enough liquid to just cover the meat. If you don’t, add a bit of water until all the meat is barely covered. Place in oven set to 200°F/90°C and let cook for 4-6 hours, stirring once or twice.

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How to Cook Chicken Carne Adovada in a Crock-Pot : Mexican Recipes

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Cooking chicken carne adovada in a Crock-Pot will require you to season it with a pinch of salt and pepper. Cook chicken carne adovada in a Crock-Pot with help from a culinary professional with twelve years of experience in this free video clip.

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