Cool weather - Carne Adovada

SciAggie

We have some cool weather and I felt like cooking something savory and spicy - so I'm trying some carne Adovada for the first time on the egg.
I picked up a nine pound pork butt at the grocer. After trimming and removing the bone I probably had eight pounds of meat. I sliced it into 2" slabs. These I seared over a hot fire with some large mesquite chunks. After searing, I let the meat rest while I closed off the egg a bit. I put in the platesetter and closed the vents to shoot for a 250-300 degree fire.
I found a recipe that sounded good and whipped up a sauce from some dried chilies. After softening some onions, I threw the meat in the Dutch oven and added my chili sauce. I'll let this simmer along until it's tender - I have no clue how long this will take. I have a lot of meat there. I post the finale when it happens. 

ChokeOnSmoke

Never heard of Carne Adovada but it sure looks good!
Looking forward to seeing the final product.

The Cen-Tex Smoker

oh damn, son. That looks awesome

bluebird66

Can't wait to see the final product!

bgebrent

Wow, that sounds amazing!  Looks great!

Spaightlabs

Looks awesome!

TTC

Well played sir. All of a sudden I'm hungry

SciAggie

This turned out well. It took about five hours to get really tender. 

bgebrent

Wow!  Looks awesome brother!  Wow.

theyolksonyou

KiterTodd

I have know idea what that is, but it looks great.  Can you link to the recipe that worked for ya?

So did you cook this as big 2" thick steaks before you cubed it for the pot?  It's not clear to me what you did there but the end result looks fantastic.

SciAggie

@KiterTodd here's the link: http://www.seriouseats.com/recipes/2012/12/carne-adovada-adobada-chili-braised-pork-recipe.html

Yes, I cut the butt into 2" slabs to sear them. Then I cubed them into 2" cubes before I put everything back into the Dutch oven. 
I would add that I used mild New Mexico dried chilies. I don't mind hot food, particularly chili, but this ended up being good for mixed company. The chipotles added some kick to the sauce. 
When you read the recipe there are a couple of interesting ingredients such as concentrated orange juice, raisins, and fish sauce - I know, weird huh? They all blended well and I really liked the flavor of the finished product.