[F4A] Cooking with Jaye - Carne Adovada [Main dish][jayes fave] (Patreon)

Carne Adovada

Here's the recipe as promised. 

We serve this with soft flour tortillas, tomatoes, fresh limes to squeeze, crema, lettuce, red onion, cheese etc.  But whatever you like, it's an awesome, really fresh and full of flavor meal.

2 tbs. olive oil

3 lb. pork roast (pork loin preferred)

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp Herbs De Provence (I know, it sounds weird, but it gives a ton of flavor).

Chili Sauce

2 tbs. canola oil

3 tbs. flour

3 tbs. mild chili powder (test the salt content of these--less salt is better) NOT MILD

2 1/2 cups warm water

1 tsp beef bouillon granules

1 tsp. onion powder

3 garlic cloves, crushed (fresh only)

1 1/2 tsp Mexican oregano (or regular, whatever)

1/2 tsp cumin

2-3 tsp salt.  TASTE.  Depending on the chili powder you use, you may only need 2 tsp.

Preheat oven to 350.  Rub roast with olive oil.  In small bowl, combine garlic powder, onion powder and Herbs de Provence to make a rub.  Rub all over roast.  Put in roasting pan and roast for 1 1/2 hour.

While pork is roasting, make chili sauce.  Heat canola oil over low heat; add flour to make roux, stirring constantly until golden.  Blend in chili powder.  Add warm water a few tblsp. at a time, stirring after each addition, until thickened.  Add boullion, onion powder, garlic, oregano, cumin and salt.  Simmer for 20 minutes. Cover.  Cook on low (in a slow cooker) for about 6-8 hours.  Until meat is easily shredded with 2 forks.  8-10 servings.

SO good.