Pulled Pork Adobo...My Favorite dish to make when I am having a dinner party and all I wanted to do is impress people by this melting pot of spicy pork and beans. The best Mexican ragu to serve with burrito wraps, rice, couscous or salad. It is all depends on how you feel and how creative you wanted to be.
I usually serve this with burrito wraps, mango salsa, rice and cheese...YUM!!! Believe it or not it is the best meal to have for every season.
I am not even going to tease you with how awesome it is. So here is the recipes for anyone who would like a challenge in make their very own Pulled pork Adobo.
Ingredients:
1.3kg pork shoulder
1 teaspoon of cumin seeds ( toasted)
1 teaspoon of coriander seeds (toasted)
2 tablespoons of Tio pablo chipotle de plata seasoning mix
2 tablespoons of honey
4 clove of garlic mince
1 teaspoon or tablespoons of dried chili
1 bunch of fresh coriander stalks
1 teaspoon of oregano
salt and pepper
1 can/ 2cups of black beans or 1 can of red beans
2 cans of chopped tomatoes
1 cup of hot water
Bruised the cumin and coriander seeds together then soak it on a cup of hot water a long with chipotle de plata seasoning mix, dried chili and oregano, leave for 2 minutes then blender all ingredients (apart from the coriander stalks and the beans) together until smooth.
Rub it all over the pork then cover it with foil. Bake it for 4 hours at 180 Celsius. Then spread the beans around the pork and fan bake it for another 2 hours at 170 Celsius still covered.
When the beeper is telling you to check on the pork.
Try to shred it with a fork, if it's still tough put the foil back on and bake it for another 30 minutes to an hour. When the meat is softened, shred it all and put them back into the sauce, mix it then it's ready to serve.
It takes ages to cook the pork but once its cook, its ready to be digested with you favorite side dish. I promise you this is a dish you will never forget.
Disfrutar!
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