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Carne Adobadas

Peggy Posts: 122
edited November -1 in Pork


• 10 lb Country Style Pork Ribs. Costco sells them in bulk. Cut in ½ and remove as much fat as you can. There is alot of fat on these ribs.
• 1 pt Adobo sauce made from red chiles - see recipe section for the sauce entitled Adobo Sauce
• 1 &#189 Cup Chunk Mesquite or 2 chunks the size of your fist. Soak the mesquite and wrap in foil exposing a small section of the wood (about 1 inch) to the fire. This allows the wood to smoke very slowly and not catch on fire. It also allows for easy clean up and minimal ash in your BGE.


Marinate the pork ribs in a large roaster that you can use on the green egg or an aluminum roaster purchased at the grocery store. The pork is marinated in the Adobo sauce for 24 hours at a minimum and up to 3 days at a maximum.

Fire up the egg and stabalize at 250 degrees. Place about 2 fist fulls of Mesquite on top of the coals when the fire dies down. Place the roaster filled with the pork and adobo marinade either direct on the grill or indirect on top of fire bricks and smoke/roast for 5 hours. Stir the pork every hour and restablize the temperature between 225 - 250. The first 2 hours the pork simmers in the red chile and it looks like a stew. After the 4th hour, the red chile begins reducing to almost nothing. Watch the last hour. You do not want the red chile to reduce so much that the carne adobada begins to burn on the bottom of the pan. The pork becomes extremley tender and falls apart. After 5 hours, remove from the heat. Spoon the Carne Adobada on a large serving platter. Leave behind and toss the fat and final drippings left in the bottom of the pan. Refrigerate or freeze leftovers for tacos or burritos.


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