Try this Carne Adovada recipe, or contribute your own.
- 1 teaspoon salt
- 1 tablespoon cider vinegar
- 1 teaspoon oregano
- 3 cloves garlic (chopped)
- 1 teaspoon oil
- 1 ounce raisins
- 2 pounds pork shoulder (cut into large pieces)
- 1/4 cup soy sauce (tamari if gluten free or fish sauce)
- 1 cup red onion (chopped)
- 1/2 teaspoon ancho chili powder
- 1 teaspoon chipotle chili (from a can)
- 1/4 cup mexican chile powder ((not cayenne look for ones that have other spices blended))
- 1/2 - 3/4 cup water
- 1 tablespoon cornstarch (plus 3 tablespoons water)
- Carbohydrate 2.94275816323504 g
- Cholesterol 0 mg
- Fat 2.29916639239604 g
- Fiber 0.213512379967436 g
- Protein 0.135735044857385 g
- Saturated Fat 0.299743569582055 g
- Serving Size 1 1 serving (122g)
- Sodium 2.01209239776991 mg
- Sugar 2.7292457832676 g
- Trans Fat 0.124508541974619 g
- Calories 31 calories
Step-by-step
- Place raisins into your blender jar, and cover with hot water while you get everything else ready.
- Place pork into the Instant Pot.
- In a microwave safe bowl, combine oil, onions, garlic, salt, oregano, both chili powders, and canned chipotle chili, sauce from chili and cook it on high for 5-7 minutes, stirring once or twice.
- Pour this along with the cider vinegar and soy sauce or fish sauce into your blender jar with the raisins, and purée until smooth. Pour this mix onto your pork.
- Use the 1/2 cup of water to wash out your blender jar and pour this into the pot as well. Add another 1/2 cup water if you need to.
- Set the Instant Pot to cook at high pressure for 20 minutes When time is up quickly release pressure.
- If you have too much liquid, set your pot on sauté for 5-10 minutes to let some of it evaporate, or make a slurry by mixing the corn starch and the water, and pour into the pot. Let it boil and thicken.
How much liquid should actually be in the pot when cooking pork shoulder under pressure? Traditional carne adovada relies on a thick, potent paste of dried chiles and vinegar to marinate meat before a slow braise, but modern pressure-cooking adaptations often risk drowning the cut in released juices. Balancing this heavily spiced, vinegar-forward preparation requires deliberate choices on the plate, as the bold combination of chipotle, ancho, and soy sauce demands cooling contrasts.
- Temper the intense acidity and heat by pairing the pork with warm, flour tortillas or a generous mound of simple steamed white rice, which absorbs the clinging red sauce without competing for attention.
- Provide a crisp, unadorned cabbage slaw tossed with fresh lime juice to cut through the rich rendered fat of the pork shoulder.
- When thickening the sauce using the cornstarch slurry option, mix one tablespoon of cornstarch with three tablespoons of cold water before stirring it into the boiling liquid to prevent lumps.
- Allow the cooked pork to rest off the heat for ten minutes before shredding so the muscle fibers reabsorb moisture instead of drying out.
