Where Carnitas have the typical Mexican Flavor of Cumin, the Adovado have instead a wonderful
deep taste of Chile.
The same (easy) "Burnt Ends Technique" but with different ingredients, will make you
a very flavorful Meat to use in Chili, Casseroles, Burritos and Tacos.
This is something for Flavortown Guy !!! It is just sooooo good !!!
Pork Loin cut into 1 inch pieces
3 Tbsp Ancho Chili Powder
1 Tbsp Chipotle Chili Powder
1 Tbsp Oregano (preferably Mexican of course)
2 tsp Kosher Salt
1 1/2 Cup Bloody Mary Drink Mix
5 Dried Guajillo Chiles (Place in hot water for 30 minutes, then remove stem and seeds)
1 Large Onion Chopped
6 Cloves Garlic halved
1 Tbsp Cumin
3 Tbsp Cider Vinegar
1 tsp Oregano
2 Bay Leaves
Cut the Pork Loin into 1 inch pieces. Mix Ancho Chili Powder, Chipotle Chile Powder,
Oregano and Kosher Salt in a bowl.
Mix the Pork pieces with the Chile spice mix and place in the fridge for 24 hours.
Start up your Smoker on 250F (125c) for a 3 hour cue.
Place Pork pieces directly on the grid and smoke for 1 1/2 hour with a couple of Hickory Chunks.
Mix and make the Marinade in a processor
After 1 1/2 hours take off the Meat and place it in the Drip Pan.
Pour the Marinade over the pieces and mix. Cover tightly with Aluminium foil.
Place Drip Pan back on the Smoker and run at 250F for another 1 1/2 hour.
Open the foil and enjoy the wonderful Spicy smell of Mexican Chiles !!!!!