asado de puerco recipe

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The Best asado de puerco recipe
Asado de Puerco
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Asado de Puerco Works
❓ Frequently Asked Questions About Asado de Puerco

The Best asado de puerco recipe

I have been making asado de puerco for my family for years and it is one of those recipes that always brings everyone to the table. The pork shoulder gets so tender and the sauce is rich with a little bit of heat from the dried chiles. My kids love when I make this because the meat just falls apart and they can pile it on warm tortillas with all the toppings.

It is a perfect recipe for a Sunday dinner or a holiday gathering because it feeds a crowd and tastes even better the next day. Asado de puerco comes from the heart of Mexican home cooking, especially in the northern states where slow braised pork is a staple. The dish is all about layering flavors starting with searing the pork to get that deep brown crust.

Then you build the sauce with dried guajillo and ancho chiles, garlic, and a touch of cumin. The meat simmers low and slow until it is so tender you can shred it with a fork. The sauce thickens and coats every piece of pork, making each bite rich and smoky with just a hint of sweetness from the chiles.

This recipe is not complicated but it does take some time, and that is exactly what makes it so special. The technique is simple: brown the meat, toast the chiles, blend the sauce, and let everything cook together until the pork is fall apart tender. The key is to not rush the simmering.

Let it bubble gently for at least two hours so the flavors meld and the meat becomes incredibly soft. I always make a double batch because leftovers are perfect for tacos or burritos later in the week. Health wise, asado de puerco is a good source of protein and iron from the pork, and the chiles provide vitamins A and C.

I like to serve it with a side of rice and beans or a fresh salad to balance out the richness. It is a filling meal that satisfies everyone without being too heavy. My family asks for this dish all the time and I am happy to make it because it is one of those recipes that feels like a hug in a bowl.

Asado de Puerco

4.8 from 1974 votes

Asado de puerco is a traditional Mexican braised pork dish made with dried chiles, garlic, and spices. The pork shoulder is seared then simmered in a rich red chile sauce until fork tender.

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Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

3 lbs pork shoulder, cut into 2 inch cubes

1 tbsp salt

1 tsp black pepper

2 tbsp vegetable oil

For the Chile Sauce

6 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

4 cloves garlic, peeled

1 medium onion, quartered

1 tsp ground cumin

1 tsp dried oregano

2 cups chicken broth

1 tbsp apple cider vinegar

👨‍🍳Directions

1Season the pork cubes with salt and pepper.

2Heat the vegetable oil in a large Dutch oven over medium high heat.

3Working in batches, sear the pork on all sides until deep golden brown, about 4 to 5 minutes per batch.

4Transfer the browned pork to a plate and set aside.

5In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 30 seconds per side until they become fragrant.

6Be careful not to burn them or the sauce will turn bitter.

7Place the toasted chiles in a bowl and cover with hot water.

8Let them soak for 15 minutes until softened.

9Drain the soaked chiles and transfer them to a blender.

10Add the garlic, onion, cumin, oregano, chicken broth, and apple cider vinegar.

11Blend on high until the sauce is completely smooth, about 1 to 2 minutes.

12If the sauce is too thick, add a little more broth.

13Pour the chile sauce into the Dutch oven and bring it to a simmer over medium heat.

14Return the browned pork to the pot along with any juices that accumulated on the plate.

15Stir to coat the meat evenly with the sauce.

16Reduce the heat to low, cover the pot, and let it simmer gently for 2 hours.

17After 2 hours, check the pork for tenderness.

18It should shred easily with a fork.

19If it is not yet tender, continue cooking for another 30 minutes.

20Once done, uncover the pot and let the sauce thicken for 10 minutes over medium heat.

21Taste and adjust seasoning with salt if needed.

🔧Equipment

Large heavy pot or Dutch oven

Skillet for toasting chiles

Blender

Cutting board

Chef’s knife

Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 38g

📝Notes

For a milder version, use only guajillo chiles and skip the anchos. You can also make this in a slow cooker: sear the pork, then transfer everything to the slow cooker and cook on low for 8 hours.

Watch Video Of How Asado de Puerco Works

This asado de puerco is always a good idea for any occasion because it is hearty, flavorful, and feeds a crowd without a lot of fuss. I love that I can make it a day ahead and the flavors only get better overnight.

For storage, let the dish cool completely and keep it in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth if the sauce has thickened too much.

You can also reheat individual portions in the microwave. Leftovers are fantastic in tacos, burritos, or even on top of tostadas.

This recipe works so well for family gatherings because everyone can customize their plate with their favorite toppings. I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Asado de Puerco

1. Can I use a different cut of pork for asado de puerco?

Yes, you can use pork butt or pork shoulder. These cuts have enough fat to stay moist during the long braise. Avoid lean cuts like pork loin because they will dry out and become tough.

2. How do I store leftover asado de puerco?

Let the dish cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating.

3. Can I make asado de puerco in a slow cooker?

Absolutely. After searing the pork and making the sauce, pour everything into a slow cooker. Cook on low for 8 hours or on high for 4 to 5 hours. The meat will be just as tender and the flavors will meld beautifully.

4. What should I serve with asado de puerco?

Warm corn or flour tortillas are a must. I also like to serve it with Mexican rice, refried beans, and a simple cabbage slaw with lime. Sliced avocado and fresh cilantro are great toppings too.

5. Can I make this dish less spicy?

Yes, use only guajillo chiles and skip the ancho chiles. Guajillos have a mild heat with a fruity flavor. You can also remove all the seeds and membranes from the chiles before soaking to reduce the spiciness further.

The Best asado de puerco recipe

Asado de Puerco