Adobado Pork Roast Al Horno
Seasoned with Fresh Herbs and Adobo Marinade
Accompanied with Housemade Chipotle Cranberry Compote
2 cans chipotle in adobo sauce
1 tbsp oregano
1/4 cup brown sugar
2 tbsp chili powder
1/4 cup chopped garlic
2 tbsp kosher salt
Juice of 2 limes
2 tbsp vegetable oil
3 tbsp white vinegar
1/2 cup kosher salt
1/2 cup ancho chili powder
1/4 cup black pepper
Marinate the pork:
Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern.
Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat.
Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
Preheat the oven to 450 degrees Fahrenheit.
Uncover the pork and season. Allow the meat to stand at room temperature for 30 minutes before cooking.
Roast the pork for 30 minutes.
Lower the oven temperature to 325 degrees Fahrenheit and continue to roast until the internal temperature reaches 160 degrees Fahrenheit when inserted into the thickest part of the pork. Total roasting time will be approximately 5 to 5 1/2 hours.
Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with foil, before cutting it in slices.
Chipotle Cranberry Compote:
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
4 cups frozen cranberries
1/2 cup dried apricots
1/3 cup dried cranberries
2 garlic cloves, chopped
1 tsp salt
1/2 can chipotle chiles chopped
In small sauce pan over medium heat, combine sugar and water; stir until sugar is dissolved.
Add rest of ingredients and reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 15 minutes.
Transfer to bowl. Cover and refrigerate overnight. (Keeps refrigerated up to one week.)
Bring to room temperature before serving.