Grilled Pork Adobada
Pork marinated in a flavorful red chile paste.
Servings 6 people
- 2 lbs pork shoulder or loin sliced thinly
- 3 tbsp dark red chile powder guajillo, ancho, or other dark red chile
- 1 tbsp garlic powder
- 1 tbsp mexican oregano
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp cooking oil
- 1/4 cup vinegar white or apple cider
- black pepper to taste
Slice the pork 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 you coat all of the pork.
Fire up the grill and cook uncovered over high heat for a few minutes on each side.
- The marinade 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.
- Ideally, you should heat the grill to hot enough so you can char each side 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).