Dinner for 4

Asado de Puerco

Name: Asado de Puerco
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb boneless pork shoulder; 2 tbsp vegetable oil or lard; water as needed (optional); 4 ancho peppers; 4 guajillo peppers; 1/8 avocado pit (optional); 3 cloves garlic; 8 peppercorns; 1 tsp dried oregano; 2 whole cloves; 2 bay leaves; 1/2 tsp cumin seeds; 1/2 inch cinnamon stick; 1/2 tsp dried thyme; 2 tbsp vinegar; salt to season

Tender pork simmers in a blended ancho and guajillo sauce flavored with garlic, vinegar, herbs, and warm spices.

Typical price

$30.39for 4 servings

$7.60 per serving$30.39 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: mexicoinmykitchen.com

60 minstart to table
Mediumdifficulty
4servings (the source says 6, which counts pieces)
$$$$typical cost tier

Mexican Dairy-free Gluten-free Low-carb High-protein Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Pork roast, shoulder or loin$2.49/lb typical	2 lb	$4.98Typical price
Avocados$1.29 each typical	a little	$0.08Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Total for the servings shown		$30.39

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsVinegarSalt and pepper

Not included in the cost.

Ingredients

2 lb boneless pork shoulder
2 tbsp vegetable oil or lard
water as needed (optional)
4 ancho peppers
4 guajillo peppers
1/8 avocado pit (optional)
3 cloves garlic
8 peppercorns
1 tsp dried oregano
2 whole cloves
2 bay leaves
1/2 tsp cumin seeds
1/2 inch cinnamon stick
1/2 tsp dried thyme
2 tbsp vinegar
salt to season

Steps

Cut the pork shoulder into 1-inch pieces and season it with salt.
Remove the stems and seeds from the ancho and guajillo peppers, then boil them in water for 10 minutes.
Blend the softened peppers with garlic, peppercorns, oregano, cloves, bay leaves, cumin, cinnamon, thyme, vinegar, and one cup water.
Heat the oil in a large skillet and brown the pork for 8 minutes.
Pour in the chile sauce, cover, and simmer for 35 minutes until the pork reaches 145 F.
Remove the bay leaves and simmer uncovered for 5 minutes to thicken the sauce.