Chamorro en Adobo
Adobo Pork Shank
Whole pork shanks scored and coated in a guajillo-ancho-achiote adobo, then slow-roasted — traditionally wrapped in banana leaves — until the meat is spoon-tender and pulls from the bone.
Chamorro en Adobo
✦ Antes de Empezar
Before you cook
Do I need banana leaves to make this recipe?
No — they're listed as optional. Wrapping the shanks in softened banana leaves adds a subtle grassy aroma as they roast, but the dish braises just as tender covered tightly in a Dutch oven or roasting pan without them.
Ingredientes· 12View
- 2, about 3 1/2 pounds (1.6 kg) totalPork shanks
- 5Dried guajillo chiles, stemmed and seeded
- 2Dried ancho chiles
- 2 tablespoonsAchiote paste
- 1/3 cupOrange juice
- 1/4 cupVinegar
- 5Garlic cloves
- 1 teaspoonCumin
- 1 teaspoonOregano
- 1 1/2 teaspoonsSalt
- 1 cupChicken broth
- As neededBanana leaves, softened over a flame, optional
Instrucciones
7 pasosPrepara el adobo
Make the adobo
Toast and soak the chiles, then blend with the achiote, orange juice, vinegar, garlic, cumin, oregano, salt, and broth.
Marinar
Marinate
Score the thickest parts of the pork skin and coat the shanks with the adobo. Marinate for 4 to 24 hours.
Precalienta el horno
Preheat the oven
Heat the oven to 300°F (150°C). Line a Dutch oven or roasting pan with banana leaves, if using.
Envuelve los chamorros
Wrap the shanks
Place the shanks and all the marinade inside, wrap with the leaves, and cover tightly.
Hornea los chamorros
Roast the shanks
Roast for 3 1/2 to 4 hours, turning once, until the meat is spoon-tender and pulls from the bone.
Dora al final
Brown at the end
Uncover and roast at 425°F (220°C) for 10 to 15 minutes if a browned exterior is desired.
Reduce y sirve
Reduce and serve
Strain and reduce the cooking juices if thin, then spoon them over the meat.
