Recipe courtesy of Aaron Brooks
Print
Total:
12 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Intermediate

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.

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