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To achieve tender carne adovada, choose the right cut of meat. Pork shoulder works best. It has fat and connective tissue that break down during cooking. This makes the meat juicy and soft.

Fall Apart Tender Carne Adovada Recipe

Discover the secrets to making fall-apart tender carne adovada that will impress your family and friends! This mouthwatering recipe will guide you through choosing the best cuts of meat, essential spices, and cooking techniques for that perfect texture and flavor. Whether you use a slow cooker or an oven, you’ll have an authentic dish that’s sure to delight. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 pounds pork shoulder, cut into large chunks

4 dried guajillo chilies

2 dried ancho chilies

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon smoked paprika

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

2 cups chicken broth

Salt and pepper to taste

1 large onion, chopped

2 tablespoons olive oil

Fresh cilantro, for garnish

Instructions
 

Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chilies. Place them in a dry skillet over medium heat and toast for about 2-3 minutes until fragrant. Then, transfer them to a bowl and cover them with hot water. Let them soak for 15 minutes until softened.

    Make the Sauce: In a blender, combine the soaked chiles, minced garlic, cumin, oregano, smoked paprika, apple cider vinegar, brown sugar, and 1 cup of the soaking water. Blend until smooth, adding more water if necessary to reach a sauce-like consistency. Season with salt and pepper to taste.

      Sear the Pork: In a large Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder chunks with salt and pepper. Add them to the pot in batches, searing them until browned on all sides. Remove the pork and set aside.

        Sauté the Onion: In the same pot, add the chopped onion and cook until translucent (about 5 minutes).

          Combine and Simmer: Return the seared pork to the pot and pour in the chili sauce and chicken broth. Stir well to combine, and ensure the pork is well coated in the sauce.

            Cook: Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the pork is fork-tender and falling apart. Stir occasionally.

              Shred the Pork: Once tender, use two forks to shred the pork into bite-sized pieces while still in the sauce, mixing to ensure even coating.

                Serve: Taste and adjust seasoning if necessary. Serve warm, garnished with freshly chopped cilantro.

                  - Prep Time: 20 minutes | Total Time: 3 hours, 20 minutes | Servings: 6