Carne Adovada

Total Time: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min

Ingredients

• 2-1/2 pounds Pork Shoulder or Cushion
• 16 ounces Water
• 6 Garlic Cloves, peeled and roughly chopped
• 1 medium Onion, peeled and chopped
• 1 tablespoon Salt
• Pinch freshly Ground Black Pepper
• Pinch dried Oregano
• 3 ounces Red Chile Pepper, coarsely chopped
• 2-1/2 ounces Red Chili Powder
• Romaine Lettuce Leaves, rinsed and dried, for serving

Directions

1. Preheat oven to 400F.
2. On a cutting board, cut the Pork into 1-1/2 inch cubes and place it in a roasting pan (approximately 13×21 inch).
3. Put the Water into a blender; add the Garlic, Onion, Salt, Black Pepper, Oregano, Chile Pepper, and Chili Powder. Blend until it is as smooth as possible.
4. Pour over the pork cubes and toss to coat well.
5. Cover the roasting pan and place in the over to bake for 1-1/2 hours or until fork tender.
6. Serve pork over romaine lettuce leaves.
   Note: Carne Adovada can be refrigerated for up to 3 days or frozen for 3 months.