Adobo Roast Pork with Salsa Verde

Name: Adobo Roast Pork with Salsa Verde
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 8 servings
Ingredients: 4 ounces achiote paste; 1/4 cup canola oil; 2 ounces chipotle peppers in adobo; 1 tablespoon smoked Spanish paprika; 1 teaspoon cumin seed; 3 cloves garlic; Kosher salt; One 5-pound boneless pork butt, cut into 1 1/2-inch steaks; 1/3 cup distilled white vinegar; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh oregano leaves; 2 cloves garlic; 1/2 jalapeno with seeds; 1/2 bunch fresh cilantro, roughly chopped leaves and stems; 1/2 bunch fresh flat-leaf parsley, leaves only; Kosher salt

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Level: Intermediate

Total: 12 hr 30 min (includes marinating time)
Active: 30 min

Yield: 8 servings

Level: Intermediate

Total: 12 hr 30 min (includes marinating time)
Active: 30 min

Yield: 8 servings

Ingredients

Adobo Roast Pork:

4 ounces achiote paste

1/4 cup canola oil

2 ounces chipotle peppers in adobo

1 tablespoon smoked Spanish paprika

1 teaspoon cumin seed

3 cloves garlic

Kosher salt

One 5-pound boneless pork butt, cut into 1 1/2-inch steaks

Salsa Verde:

1/3 cup distilled white vinegar

1/3 cup extra-virgin olive oil

2 tablespoons fresh oregano leaves

2 cloves garlic

1/2 jalapeno with seeds

1/2 bunch fresh cilantro, roughly chopped leaves and stems

1/2 bunch fresh flat-leaf parsley, leaves only

Kosher salt

Directions

For the adobo roast pork: Combine the achiote paste, oil, chipotle peppers, smoked paprika, cumin seed, garlic, 1 tablespoon salt and 1/4 cup water in a blender and puree until smooth. Pour the mixture over the pork steaks in a flat dish, cover and allow to marinate in the refrigerator overnight.
For the salsa verde: The following day, put the vinegar, oil, oregano, garlic, jalapeno, cilantro, parsley and salt to taste in a blender and blend until the mixture forms a thick sauce. Refrigerate until ready to serve.
Heat a gas or charcoal grill until hot. You want to be cooking with hot coals versus a flame. Season the pork steaks with salt and grill for 6 to 7 minutes on each side. The internal temperature should reach 155 degrees F. Let the steaks rest for 3 minutes, then cut into thin slices. Serve with the salsa verde.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Aaron Brooks, Executive Chef, Four Seasons EDGE Steak and Bar, Miami, FL