Carne Adovada

By charlotteh371

Ingredients

• 3 lb vone in pork shoulder
• 2 tbsp kosher salt
• 1 tsp cumin seeds, toasted and ground
• 1 tsp mexican oregano, ground
• 1 large onion diced
• 6 garlic cloves, sliced
• 1 (12oz) mexican beer bottle
• 6 oz dried guajillo chili or new mexico chili, seeded
• 6-8 tortillas, warmed, for serving
• lime wedges, for serving
• sliced red onion, for serving
• fresh cilantro, for serving

Preparation

Step 1

preheat the oven to 350 degrees.

place the pork in a dutch oven with a lid and season with the salt, cumin and oregano. cover the pork with the onion and the garlic, pour the beer over everything. set aside. in a dry skillet, toast the chilis for 3mins. place the chilis in a small pot with 2 cups water, bring to a simmer, and cook for 10mins. transfer the chilis and their cooking liquid to a blender and puree until smooth. strain the liquid through a fine mesh strainer over the pork roast. cover the dutch oven with the lid and bake for 2 1/2 hours or until fork tender. let rest for 20mins, then transfer to a serving platter. spoon the braising liquid on top and serve with tortillas, lime wedges, red onions and cilantro.