j biesinger
TVWBB Platinum Member
Adobo Spice Paste (modified from Rick Bayless)
Quantity sufficient for 3, 9 lb pork butts.
2 cloves
2 bay leaves
1 tsp cumin seeds
15-20 black peppercorns
Grind in a coffee grinder. And add to the following:
1 head garlic, peeled and chopped
1 cup ground chiles (ancho, new mex, guajillos, etc)
Pinch Ceylon cinnamon
1 tsp oregano
1 tsp thyme
1 ½ tsp salt
½ cup cider vinegar
Add enough water to soften the spices into a spreadable paste.
Spread paste on butt, smoke roast butt until tender. I recommend foiling at 160* internal so that the released juices can be separated and reserved for the sauce.
Sauce for Adobo Pork
1 batch of adobo spice paste (minus water)
1 28 oz can tomato sauce
Defatted juice from 3 pork butts
Blend well.
For the sauce, instead of chile powder, I used 10-15 whole dried chiles soaked in boiling water.
Mix sauce with pulled pork, serve with flour tortillas
more info here
Quantity sufficient for 3, 9 lb pork butts.
2 cloves
2 bay leaves
1 tsp cumin seeds
15-20 black peppercorns
Grind in a coffee grinder. And add to the following:
1 head garlic, peeled and chopped
1 cup ground chiles (ancho, new mex, guajillos, etc)
Pinch Ceylon cinnamon
1 tsp oregano
1 tsp thyme
1 ½ tsp salt
½ cup cider vinegar
Add enough water to soften the spices into a spreadable paste.
Spread paste on butt, smoke roast butt until tender. I recommend foiling at 160* internal so that the released juices can be separated and reserved for the sauce.
Sauce for Adobo Pork
1 batch of adobo spice paste (minus water)
1 28 oz can tomato sauce
Defatted juice from 3 pork butts
Blend well.
For the sauce, instead of chile powder, I used 10-15 whole dried chiles soaked in boiling water.
Mix sauce with pulled pork, serve with flour tortillas
more info here