top of page

Pork Adovada

Corrine Reagan tells us all about making a colorful menu that kids love! Even beginners can follow her tips to re-create this special dinner! You'll hear why you need a recipe binder and advice for conversation starters around the dinner table. We talk about hospitality including those who are the closest to you - your own family - and how even the simplest hospitality can bless people greatly. Corinne has numerous product recommendations. Stay tuned to hear why you need her must-have kitchen items! (Visit for recipes, product links, and more!)

Pork Adovada Pork Adovada Servings: 12 (adapted from America’s Test Kitchen by Corinne Reagan)

Ingredients: ~6lbs pork sirloin roast Kosher salt 8 ounces dried Guajillo chili peppers 8 cups boiling water 4 tablespoons honey 4 tablespoons distilled white vinegar 6 cloves garlic 4 teaspoons oregano 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon salt ½ -1 teaspoon cayenne (use according to how spicy you’d like it) ¼ teaspoon cloves

Serve as tacos with: Favorite tortillas Purple cabbage slaw (thinly sliced cabbage + lime juice + cilantro + kosher salt = toss and sit for ~30 min) Radishes, thinly sliced Rice (+ cilantro and light drizzle of olive oil) Sour cream and/or Cojita Cheese Chopped cilantro Alternatively, serve as topping for rice bowl or even alongside roasted potatoes. Leftovers are great on top of nachos.


1. Cut the meat into ~1lb chunks. Salt the meat and let sit one hour to 24 hours.

2. Preheat the oven to 325°.

3. Remove the seeds from the dried peppers. Place in bowl and pour the 8 cups boiling water over. Let stand 30 min or until softened. Drain peppers, reserving 4 cups liquid.

4. Combine peppers, honey, vinegar, garlic and dried spices in blender, adding a tiny bit of the reserved liquid from the peppers if needed to form a very smooth paste. Slowly add more liquid while the blender is running to form a very, very smooth sauce.

5. In a Dutch oven-style pot with a heavy bottom, place the pork and pour the sauce over. (I use two pots for this amount). Place on burner and heat to a boil, then place inside the oven.

6. Braise for 2-2 ½ hours. If the meat is not yet tender, cook longer. Let stand at least 10 minutes, then stir to smooth the sauce. Gently break meat into ~1 inch size pieces. Salt to taste.

Pork Adovada
Download PDF • 74KB

Recent Posts

See All

Shrimp and Grits

Join Micah McCoy, a seasoned baker and pastry chef with a restaurant background, as she brings her culinary expertise to home food management for feeding a large family and guests. Micah shares insigh


Join Ben and Stacey Bowen, owners of a portable brick oven capable of cooking a pizza in a minute, as they share their expertise of pizza creation on a large scale. From unique pizza toppings to top s

Tri-tip and Chimichurri Sauce, Part 2

Join Annie Rench as she discusses her healthy yet flavor-packed menu. She shares tips on the benefits of shopping and prepping early, involving the kids without taking on a Queen of England atittude,


Apr 16, 2023


Thank you for the wonderful recipe. I don’t normally try new dishes out on guests, but coming from a reliable source, I tried this one. Its bright flavor, festive color, and perfect pairings (purple slaw, cilantro rice) did not disappoint. This will definitely be a staple pork dish at our home. Thank you!


Corinne Reagan
Corinne Reagan
Feb 07, 2023

Hi Cheryl! How did it turn out for your Christmas Eve dinner? Sorry about the recipe omission - Bess is updating. As for the peppers, you're right that it's not a super quick process but in my opinion, so worth it. The two tips I have: keep everything completely dry - the peppers, your hands and any tools. Second, use kitchen scissors to quickly snip off the top and down the side of the pepper then tip to dump the seeds. I know a great podcast you can listen to while doing this part. ;)

Feb 06
Replying to

Corinne, making this for the second time! And doing the deseeding ahead of time!


Dec 24, 2022

Merry Christmas! I'm making Pork Adovada for the first time ever, for our Christmas Eve dinner. Having never worked with Guajillo chili peppers before, I had no idea it would take more than an hour to deseed them! Is there a trick to speeding up that process? Thanks!

Also, in step 4 of the recipe, please add "drained peppers" to the list of ingredients to put in the blender,

Bess Hawthorne
Bess Hawthorne
Feb 08, 2023
Replying to

I somehow did not get an email alerting me to your comment. I'm so sorry for the late reply! The recipe should be fixed now. Thank you!

bottom of page