Carne Adovada

Name: Carne Adovada
Ingredients: 5 lbs of pork butt; 1 16 oz jar of Baca red chili puree; 6 large cloves garlic (Minced); 1 Tablespoon salt; 1 Tablespoon Black Pepper; 1 Teaspoon ground Cumin; 1 Teaspoon Ground Oregano; 2 Tablespoons Canola Oil

8 ingredients

1 steps

Ingredients

5 lbs of pork butt
1 16 oz jar of Baca red chili puree
6 large cloves garlic (Minced)
1 Tablespoon salt
1 Tablespoon Black Pepper
1 Teaspoon ground Cumin
1 Teaspoon Ground Oregano
2 Tablespoons Canola Oil

Directions

1

{"0":"Cut the pork into golf ball size pieces. Add the rest of the ingredients over pork and massage into the meat. Let sit overnight.","2":"Bring out 30 minutes prior to cooking and preheat the oven to 315 degrees F. add meat to a 13X9 in casserole dish. Spread out evenly and bake for 3 hours turning meat with tongs at the last hour."}