Grilled pork adobada

Adobada means marinated in Spanish so could probably refer to a wide variety of meat treatments.  When I think of adobada I think of sliced pork marinated in a thick paste of red chile, garlic, oregano and vinegar and then grilled.  Apparently, so do a lot of people because Googling “adobada recipe” will give you lots of similar recipes.  I read through quite a few to come up with my own variation:

Grilled Pork Adobada

  • 2lbs of pork loin
  • 3T dark red chile powder
  • 1T garlic powder
  • 1T mexican oregano
  • 1t cinnamin
  • 1t salt
  • 1t agave (or 1T sugar)
  • 2T olive oil
  • black pepper to taste
  • about 1/4 cup white vinegar

Slice the pork loin into 1/4 inch slices and set aside.  Mix the remaining ingredients except for the vinegar.  Add vinegar until you end up with a paste about as thick as gravy.  Add the pork and mix with your hands until all the pork is coated.  The mixture should be thick enough to stick to the pork well.  Because the mixture acts almost more like a rub than a marinade, you can just put this straight onto the grill.

Fire up the grill and cook uncovered over high heat for a few minutes on each side.  Ideally, the grill is hot enough so each side can get nicely charred without drying out the meat.  If you don’t think your grill gets that hot, try just cooking on one side until the meat is cooked through and then remove (without ever flipping over).

Serve this with rice (brown, of course) and beans on the side.  I actually served this with a salad of roasted peppers, tomato, onion and avocado.  You could also chop the grilled pork slices and use for real mexican tacos (small corn tortillas, meat, sauce, topped with a mix of choppped cilantro and onions).

The marinade/paste is versatile and could be used with cubed pork that is threaded onto skewers.  How about a whole pork shoulder covered with this and slow roasted in the oven?  YUM!  You could also marinate chicken.  Fish or beef might work as well.  Maybe even tofu!

Have fun with this recipe and remember that none of these ingredients or proportions are set in stone just because I typed them up.  Tweak things to suit your family’s taste and make this your own!  If you do come up with a great variation or idea, post a commend to let us know.

3 replies on “Grilled pork adobada”

  1. Yummy! I love fun marinades…I’ll add this one to my list to try! I look forward to checking out more of your ideas and recipes!

    Come on over for more frugal dinner ideas…

    $5 Dinner Mom

  2. Very good recipe! Similar to a mole without all the work. I lived in Mexico for 5 years and having returned to Halifax, NS have very limited access to Jalisco style food. I will definitely make quesadillas again using this recipe – next time I will try a roasted pork loin. I can’t wait to read your other recipes.

  3. Glad you enjoyed that recipe. I lived in Los Angeles at the time and tried a lot of local Mexican adobada that was really good. I was trying to recreate the same taste and think it was pretty close. It was sure a lot easier to recreate than the awesome carne asada in LA. That’s one I still haven’t nailed.

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