Taste test #3, Mexican Adobo

Discussion in 'Sauces, Rubs & Marinades' started by richoso1, Feb 14, 2008.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Contents: This is a traditional Mexican Adobo from the Savory Spice Shop that is a mix of garlic, onion, mild green chiles, honey powder, cumin, black pepper and Mexican oregano.

    For a 5-6 lb. pork shoulder, I made a marinade by mixing 2 tbsp. Adobo mix with 4 tsp. of smoked sweet Spanish paprika, and then add 3 tbsp. of kosher salt, 2/3 cup red wine vinegar and 2/3 cup olive. Cutup the pork shoulder into man-size chunks and mixed it well with the Adobo mix, and I let it sit in the fridge for 18 hrs. Cooked in a covered D.O. at 225º for 4-½ hrs. Since this was a controlled taste test, no smoke/wood was used. Same procedure as the other 2 taste tests.
    Results: Good over all flavor and the meat was ready to pull with ease. I WILL USE THIS ONE AGAIN, BUT I’LL SMOKE THE MEAT. I rated this Mexican Adobo equal to the Lodo Rojo (Red Mud), both are better than the Caribbean Adobo, according to my guests.
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  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmm, it looks great rich! Thank you for the report and thank you for the recipe.[​IMG][​IMG]
     
  3. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I love the taste tests you try!!and how you go about it... Thanks for the info...
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Yum... I really gotta try that cooking style out. I love "Pork Verde"... seems quite similar...no?
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    rich..........after you smoke the pork...........how then would you go about this recipe........smoke the pork before marianding......or after?
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    WD, I plan to marinade the pork first, then smoke that sucker dead (I'm mean done). If I wanted to pull it, I'd cut it up in man-size chunks before the marinade. At least I have some options, but cutting it up into man-size chunks really does cutdown the cooking time. I'll let you know my plan, whenever it happens.
     
  7. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    That looks very good. I might have to give that a shot. Thanks for sharing [​IMG]
     
  8. charles1056

    charles1056 Meat Mopper

    Looks great Rich. Thanks for sharing.
     

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