Recipe courtesy of Aaron Brooks

Adobo Roast Pork with Salsa Verde

  • Level: Intermediate
  • Total: 12 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.