Carne adovada made with pork shoulder and Chispa Brillante red chile sauce

Carne Adovada with Chispa Brillante®

Carne Adovada with Chispa Brillante® is a two-day New Mexico pork recipe made with a bone-in pork shoulder and SANTA FE SEASONS Chispa Carne Adovada Marinade & Cooking Sauce.

The pork marinates overnight before being slowly roasted at 300°F. After 5½ to 6 hours, the meat becomes falling-off-the-bone tender and ready to pull into large pieces.

Carne Adovada Recipe Details

Marinating time: Overnight
Roasting time: 5½ to 6 hours
Resting time: 20 to 30 minutes
Oven temperature: 300°F
Yield: 8 to 10 servings
Course: Main course
Cooking method: Slow roasting
Cuisine: New Mexican

Ingredients

How to Make Carne Adovada with Chispa Brillante®

  1. Place the pork shoulder skin-side up in a large roasting pan.
  2. Pierce the skin all over without cutting through to the meat.
  3. Pour the 16-ounce jar of Chispa Carne Adovada Marinade & Cooking Sauce over the pork.
  4. Cover the roasting pan and refrigerate the pork overnight.
  5. The following day, preheat the oven to 300°F.
  6. Remove the pork from the refrigerator and cover the roasting pan with foil.
  7. Roast the covered pork for 5½ to 6 hours. Baste it frequently with the cooking liquid.
  8. Continue roasting until a meat thermometer inserted into the thickest part without touching the bone registers 220°F to 225°F, the skin is browned and crisp, and the pork is falling-off-the-bone tender.
  9. Remove the pork from the oven and let it rest for 20 to 30 minutes.
  10. Remove the skin and pull the pork into large pieces.
  11. Serve with additional Chispa Carne Adovada Marinade & Cooking Sauce if desired.

What Is Chispa Carne Adovada Sauce?

SANTA FE SEASONS Chispa Carne Adovada Marinade & Cooking Sauce is a New Mexico cooking sauce made with Hatch chile peppers, tomato sauce, garlic and onion.

It serves as both the overnight marinade and the cooking sauce in this recipe. It can also be used with chicken or beef or served with tacos, burritos, enchiladas and rice bowls.

How to Serve Carne Adovada

Serve the pulled pork with green chile cornbread, beans, rice or roasted vegetables. The pork can also be used as a filling for tacos, burritos or tamales.

Try it with Green Chile Cornbread or Greg’s Green Chile & Beans Recipe.

For another red chile pork dish, make Yucatán-Style Pork Tacos with Red Chile.

Storing and Reheating Carne Adovada

Transfer leftover pork to shallow, covered containers and refrigerate it promptly.

The FoodSafety.gov cold-storage chart recommends refrigerating cooked meat leftovers for no more than three to four days. Reheat leftovers to 165°F.

Browse the complete Taste New Mexico recipe collection for more New Mexico-inspired pork dishes, chile recipes, sides and sauces.

Notes

Temperatures for Cooking Pork: 

When cooking fresh pork (the term “fresh” is used to differentiate it from cured pork, or ham), take care not to overcook it. Chops and loins are quite lean, and will be dry and lacking in flavor if cooked too long. Trichinae are destroyed at 138 degrees, but to be on the safe side, most professional chefs serve pork between 145 and 150 degrees. The USDA recommends that pork prepared at home be cooked to an internal temperature of 160 to 165 degrees. Remember, however, that even after cooked pork is removed from the oven, it will continue to cook about 10 degrees as it rests. To avoid overcooking, we suggest that you remove the pork from the oven when a meat thermometer reaches 145 degrees in the thickest part. Then cover the pork loosely for 5 to 10 minutes. As it rests at room temperature, it will cook another 10 degrees, to 155 degrees. (For pork,155 to 160 degrees is considered medium; 170 to 180 degrees is considered well-done.) 

This pork may also be used to make tamales.

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