Mexican Adobo Pork Shoulder Roast
Mexican Adobo Pork Shoulder Roast
Ingredients
For the Adobo Marinade
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 6 garlic cloves, peeled
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, Mexican variety preferred
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon cloves, ground
For the Pork Roast
- 3 pounds boneless pork shoulder, boston butt, excess fat trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chiles for the adobo marinade. Place the dried guajillo and ancho chiles in a heatproof bowl. Pour enough boiling water over them to cover completely. Let them rehydrate for 20-30 minutes, until softened.
⏱️ 25 min
- 2
Once softened, drain the chiles, reserving about 1/4 cup of the soaking liquid. Transfer the chiles to a blender along with the peeled garlic cloves, apple cider vinegar, 1/2 cup fresh water, ground cumin, dried Mexican oregano, ground black pepper, salt, smoked paprika, and ground cloves. Blend until a smooth paste forms, adding a tablespoon or two of the reserved chile soaking liquid if needed to achieve a smooth consistency.
⏱️ 10 min
- 3
Pat the pork shoulder dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the pork in a large, non-reactive dish or a large resealable bag. Pour the adobo marinade over the pork, ensuring it is fully coated. Rub the marinade into the pork. Cover the dish or seal the bag and refrigerate for a minimum of 8 hours, or preferably overnight (up to 24 hours), allowing the flavors to meld.
⏱️ 10 min
- 4
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 5
Remove the pork from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. In a large Dutch oven or oven-safe pot with a lid, heat 2 tablespoons of olive oil over medium-high heat on the stovetop.
⏱️ 5 min
- 6
Once the oil is shimmering, sear the marinated pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step adds depth of flavor.
⏱️ 15 min
- 7
Pour 1 cup of chicken broth into the Dutch oven around the pork. Bring it to a simmer. Cover the Dutch oven tightly with its lid.
⏱️ 5 min
- 8
Transfer the covered Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 180 min•🌡️ 325
- 9
Once cooked, carefully remove the Dutch oven from the oven. Transfer the pork shoulder to a cutting board and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute.
⏱️ 20 min
- 10
While the pork rests, skim any excess fat from the pan juices in the Dutch oven. You can reduce the pan juices over medium heat on the stovetop for a few minutes if you prefer a thicker sauce, or serve as is.
⏱️ 5 min
- 11
Shred the pork using two forks. Return the shredded pork to the Dutch oven with the pan juices and toss to coat.
⏱️ 5 min
- 12
Serve the adobo pork warm with warmed corn tortillas, chopped fresh cilantro, and lime wedges for squeezing, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Adobo Pork Shoulder Roast
Ingredients
For the Adobo Marinade
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 6 garlic cloves, peeled
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, Mexican variety preferred
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon cloves, ground
For the Pork Roast
- 3 pounds boneless pork shoulder, boston butt, excess fat trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
For Serving (Optional)
- 12 corn tortillas, warmed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chiles for the adobo marinade. Place the dried guajillo and ancho chiles in a heatproof bowl. Pour enough boiling water over them to cover completely. Let them rehydrate for 20-30 minutes, until softened.
⏱️ 25 min - 2
Once softened, drain the chiles, reserving about 1/4 cup of the soaking liquid. Transfer the chiles to a blender along with the peeled garlic cloves, apple cider vinegar, 1/2 cup fresh water, ground cumin, dried Mexican oregano, ground black pepper, salt, smoked paprika, and ground cloves. Blend until a smooth paste forms, adding a tablespoon or two of the reserved chile soaking liquid if needed to achieve a smooth consistency.
⏱️ 10 min - 3
Pat the pork shoulder dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the pork in a large, non-reactive dish or a large resealable bag. Pour the adobo marinade over the pork, ensuring it is fully coated. Rub the marinade into the pork. Cover the dish or seal the bag and refrigerate for a minimum of 8 hours, or preferably overnight (up to 24 hours), allowing the flavors to meld.
⏱️ 10 min - 4
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 5
Remove the pork from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. In a large Dutch oven or oven-safe pot with a lid, heat 2 tablespoons of olive oil over medium-high heat on the stovetop.
⏱️ 5 min - 6
Once the oil is shimmering, sear the marinated pork shoulder on all sides until nicely browned, about 3-4 minutes per side. This step adds depth of flavor.
⏱️ 15 min - 7
Pour 1 cup of chicken broth into the Dutch oven around the pork. Bring it to a simmer. Cover the Dutch oven tightly with its lid.
⏱️ 5 min - 8
Transfer the covered Dutch oven to the preheated oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. The internal temperature should reach 200-205°F (93-96°C).
⏱️ 180 min•🌡️ 325 - 9
Once cooked, carefully remove the Dutch oven from the oven. Transfer the pork shoulder to a cutting board and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute.
⏱️ 20 min - 10
While the pork rests, skim any excess fat from the pan juices in the Dutch oven. You can reduce the pan juices over medium heat on the stovetop for a few minutes if you prefer a thicker sauce, or serve as is.
⏱️ 5 min - 11
Shred the pork using two forks. Return the shredded pork to the Dutch oven with the pan juices and toss to coat.
⏱️ 5 min - 12
Serve the adobo pork warm with warmed corn tortillas, chopped fresh cilantro, and lime wedges for squeezing, if desired.
⏱️ 5 min