Adobo de Cerdo
Servings 6
Calories 1009kcal
Ingredients
- 1 - 2 white onions peeled and chopped
- 1 - 2 carrots peeled and chopped
- 8 garlic cloves peeled
- 2½ tbsps sweet paprika
- 2 tbsps ground cumin
- 1 tbsp dried oregano
- 75 ml white wine vinegar
- 75 ml red wine vinegar
- olive oil
- 700 g boneless pork shoulder cut into chunks
- 1 kg pork ribs
- salt and freshly ground black pepper
- 200 ml water
Instructions
- Place the onions and carrots into the bottom of your slow cooker.
- To make the adobo, place the garlic, paprika, cumin, oregano and vinegar into a food blender, and whizz until smooth. Set to one side.
- Add a little olive oil to a large frying pan, and brown off the pork shoulder and ribs in batches.
- Season with salt and pepper and add to your slow cooker.
- Pour the adobo over the meat and add the water. Mix everything together.
- Cover and cook on high for an hour, before turning down to low for 8 hours. Adjust cooking times to suit your slow cooker as they are all different!
- Serve with rice and salad, or a selection of tapas.
Nutrition
Serving: 1 | Calories: 1009kcal | Carbohydrates: 9g | Protein: 64g | Fat: 80g | Saturated Fat: 25g | Polyunsaturated Fat: 39g | Cholesterol: 280mg | Sodium: 299mg | Fiber: 2g | Sugar: 2g