Carne Adobada: Mexican Braised Pork with Adobo Sauce

Steps

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1. 1
   Cut the pork shoulder into small bite-sized cubes about 1/2 inch, removing excess fat.
   ▶ ≈0:33
2. 2
   Pat the meat dry, sprinkle with coarse salt and black pepper, then coat evenly with all-purpose flour.
   ▶ ≈0:57
3. 3
   Prepare the adobo sauce ingredients by rinsing the dried chile pods and carefully removing the stems and seeds from each one.
   ▶ ≈1:24
4. 4
   Place the cleaned chiles in a pot, cover with water, bring to a boil over high heat, then turn off and transfer the chiles and boiled water to a blender.
   ▶ ≈2:22
5. 5
   Add the onion, garlic cloves, chipotles in adobo sauce, white vinegar, honey (optional), ground cumin, whole cloves, oregano, and salt to the blender with 4 cups of water (using the reserved chile cooking liquid), and blend until smooth.
   ▶ ≈2:41
6. 6
   Heat a Dutch oven over high heat, add a bit of lard or oil, and working in batches, sear the floured meat in a single layer until golden brown on both sides.
   ▶ ≈3:09
7. 7
   Return all the seared meat to the Dutch oven, pour in the blended adobo sauce, scrape the bottom of the pot to deglaze, add bay leaves, and bring to a simmer.
   ▶ ≈4:13
8. 8
   Cover the Dutch oven and transfer to a preheated 325°F oven to braise for 1 hour and 40 minutes until the meat is very tender.
   ▶ ≈4:53
9. 9
   When done, skim off excess fat from the surface if desired, let rest for a few minutes, then serve.
   ▶ ≈5:07