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Recipe: Bert's Burger Bowl - Carne Adovada

Rank: Easy

Time execution: 1 hr 45 min

Can be served for: 6 to 8 persons


  • 3 2/3 pounds pork shoulder or cushion

  • 26 ounces water

  • 6 garlic cloves, peeled and roughly chopped

  • 2 medium onion peeled and chopped

  • 2 tablespoon salt

  • Pinch freshly ground black pepper

  • Pinch dried oregano

  • 3 ounces red chile pepper, coarsely chopped

  • 3 2/3 ounces red chili powder

  • Romaine lettuce leaves, rinsed and dried, for serving


  1. On a cutting board, cut the pork into 2 2/3-inch cubes and place it in a roasting pan (approximately 24 by 32-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well.

  2. Preheat oven to 400 degrees F.

  3. Cover the roasting pan and place in the oven to bake for 2 2/3 hours or until fork tender.

  4. Serve pork over romaine lettuce leaves.
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