# Classic CARNE ADOBADA

This easy and delicious classic carne adobada recipe features pork shoulder braised in a flavorful adobo sauce.

- Total time: 100 min
- Cuisine: Filipino
- Category: Soup
- Language: en

## Ingredients

- 3 lbs pork shoulder; cubed 1/2 inch
- 1.5 tbsp coarse salt
- 1 tbsp black pepper
- 0.25 cup all-purpose flour
- 8 New Mexico or guajillo chile pods
- 2 Chile anchos
- 2 Chile chipotles in adobo sauce
- 0.5 onion
- 8 garlic cloves
- 2 tbsp white vinegar
- 2 tbsp honey
- 1 tbsp ground cumin
- 2 tsp oregano
- 4 whole cloves
- 2 tsp salt
- 2 bay leaves
- 4 cups water or broth

## Instructions

1. Cut the pork shoulder into small cubes, pat dry, and season with salt and black pepper.
2. Coat the seasoned meat with all-purpose flour, mixing until well coated.
3. Set the coated meat aside.
4. Clean the chile pods by removing the stem and seeds, then rinse them.
5. Cover the cleaned chile pods with water in a saucepan.
6. Bring the water with chiles to a boil over high heat.
7. Once the chiles come to a full boil, turn off the heat and transfer them to a blender cup.
8. Add onion, garlic cloves, chipotles in adobo sauce, white vinegar, honey, ground cumin, whole cloves, oregano, and salt to the blender cup with the chiles.
9. Add 4 cups of water to the blender cup.
10. Blend the ingredients until smooth to make the adobo sauce.
11. Set the adobo sauce aside.
12. Set a Dutch oven over high heat and melt a little baking grease.
13. Layer the meat in batches and sear until nicely browned on all sides.
14. Return all seared meat to the pot.
15. Add the adobo sauce to the pot, straining if needed, and scrape the bottom of the pot to incorporate any burnt bits.
16. Add a little more water to the blender cup and then to the pot.
17. Add two bay leaves to the pot and bring the sauce to a simmer.
18. Once it simmers, turn off the heat, cover the pot, and transfer it to an oven preheated to 325 degrees Fahrenheit.
19. Braise in the oven for 1 hour and 40 minutes.
20. After 1 hour and 40 minutes, check the meat for tenderness.
21. Allow the carne adobada to rest for a few minutes before serving.

## Equipment

- saucepan
- blender cup
- Dutch oven
- oven

## Tips

- Make sure to pat the meat dry before seasoning.
- Sear the meat in batches to get a nice sear.
- Scrape the bottom of the pot to get all the burnt bits for flavor.
- Check the meat for tenderness after braising.

## Source

- Original video: https://www.facebook.com/share/r/1G9qKVoEKs/
- Recipe page: https://www.cliprecipe.com/recipe/0088f111-c72c-461b-9de6-3b5d68062d96
- Extracted: 2026-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt