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To make carne adovada, you need key ingredients for flavor and texture. The main meat cut is pork shoulder. It has the right fat and tenderness for this dish. You want to cut it into 2-inch pieces. This size helps it cook evenly.

Fall Apart Tender Carne Adovada Recipe

Impress your family with my delicious Fall Apart Tender Carne Adovada recipe! This slow-cooked pork dish is infused with rich spices and bold flavors that create a melt-in-your-mouth experience. Discover expert tips on marinating, searing, and cooking to achieve perfect tenderness every time. Ready to elevate your cooking? Click through to explore the full recipe and bring the taste of carne adovada to your dinner table!
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Ingredients
  

2 lbs pork shoulder, cut into 2-inch pieces

3 dried ancho chiles, stems removed

3 dried guajillo chiles, stems removed

4 cloves garlic, minced

1 medium onion, chopped

1 teaspoon cumin seeds

1 teaspoon oregano

2 tablespoons apple cider vinegar

1 cup chicken broth

2 tablespoons olive oil

Salt and black pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chiles: In a dry skillet over medium heat, toast the ancho and guajillo chiles for about 2–3 minutes until fragrant. Be careful not to burn them. Remove from heat and let them cool slightly.

    Make the Adobo Sauce: In a blender, add the toasted chiles, minced garlic, cumin seeds, oregano, apple cider vinegar, and chicken broth. Blend until you have a smooth sauce, adding more broth if necessary to achieve a pourable consistency.

      Sear the Pork: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the pork shoulder pieces with salt and black pepper. Sear the pork in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.

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

          Combine Ingredients: Return the browned pork to the pot with the sautéed onions. Pour the adobo sauce over the pork, making sure all the meat is well-coated.

            Slow Cook: Cover the pot and reduce the heat to low. Simmer for about 2–3 hours until the pork is fork-tender, stirring occasionally. Alternatively, you can transfer the mixture to a slow cooker and cook on low for 8 hours.

              Shred the Meat: Once tender, remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot to soak up the sauce.

                Serve: Serve the carne adovada warm, garnished with fresh cilantro and lime wedges on the side.

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

                    - Presentation Tips: Serve in a rustic bowl with warm corn tortillas on the side for a complete meal experience. Add an avocado salad for a refreshing contrast to the rich flavors of the carne adovada.