- Jun 21, 2007
- 8,427
- 42
Contents: This is a traditional Mexican Adobo from the Savory Spice Shop that is a mix of garlic, onion, mild green chiles, honey powder, cumin, black pepper and Mexican oregano.
For a 5-6 lb. pork shoulder, I made a marinade by mixing 2 tbsp. Adobo mix with 4 tsp. of smoked sweet Spanish paprika, and then add 3 tbsp. of kosher salt, 2/3 cup red wine vinegar and 2/3 cup olive. Cutup the pork shoulder into man-size chunks and mixed it well with the Adobo mix, and I let it sit in the fridge for 18 hrs. Cooked in a covered D.O. at 225º for 4-½ hrs. Since this was a controlled taste test, no smoke/wood was used. Same procedure as the other 2 taste tests.
Results: Good over all flavor and the meat was ready to pull with ease. I WILL USE THIS ONE AGAIN, BUT Iâ€[emoji]8482[/emoji]LL SMOKE THE MEAT. I rated this Mexican Adobo equal to the Lodo Rojo (Red Mud), both are better than the Caribbean Adobo, according to my guests.
For a 5-6 lb. pork shoulder, I made a marinade by mixing 2 tbsp. Adobo mix with 4 tsp. of smoked sweet Spanish paprika, and then add 3 tbsp. of kosher salt, 2/3 cup red wine vinegar and 2/3 cup olive. Cutup the pork shoulder into man-size chunks and mixed it well with the Adobo mix, and I let it sit in the fridge for 18 hrs. Cooked in a covered D.O. at 225º for 4-½ hrs. Since this was a controlled taste test, no smoke/wood was used. Same procedure as the other 2 taste tests.
Results: Good over all flavor and the meat was ready to pull with ease. I WILL USE THIS ONE AGAIN, BUT Iâ€[emoji]8482[/emoji]LL SMOKE THE MEAT. I rated this Mexican Adobo equal to the Lodo Rojo (Red Mud), both are better than the Caribbean Adobo, according to my guests.
