Adobo-roasted pork butt (Pierna de cerdo adobada) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 312) by Pati Jinich

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Notes about this recipe

  • Mrs. L on June 04, 2023

    Sauce is very good. Used the canned fire roasted tomatoes

  • Running_with_Wools on March 15, 2022

    We really enjoyed this recipe. And the sauce that is created when the marinade cooks all day with the pork is absolutely delicious. The pork was so tender, you could eat it with a spoon.

  • jimandtammyfaye on March 11, 2022

    Good and easy but not so unique as to add to my rotation.

  • TrishaCP on January 08, 2022

    This was easy to make and absolutely delicious. The sauce was on the right side of sweet from the orange juice, but also with great depth of flavor and not cloying. (We served as tacos but I think with rice and beans would be the best since the sauce is so good.) I used a 3/12 lb. pork butt and it needed just 20 minutes less roasting time than what was specified for the larger amount in the recipe.

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