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Mexican Adobo Pork Shoulder Dinner

Mexican Adobo Pork Shoulder

Chef Adriana Martin
Mexican Adobo Pork Shoulder a traditional Mexican dish for the Fall. This recipe is made with Smithfield All Natural Fresh Pork Shoulder Picnic that I found at my local Walmart. As well as dried guajillo, morita and chile de arbol peppers.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Pork, Main Dish
Cuisine Mexican Cuisine
Servings 6 servings


  • 1 Smithfield All Natural Fresh Pork Shoulder Picnic aproximately 3.75 pounds
  • 1 tomato
  • 1 large garlic clove
  • 6 chiles de arbol
  • 4 guajillo chiles
  • 6 morita chiles
  • 1 tablespoon of cumin powder
  • 1 tablespoon of chicken bouillon


  • Roast the garlic, the chiles and the tomatoes on a comal. Then cook for 5 minutes in water and blend until all ingredients are combined. Add the condiments and set aside.
  • Place the Smithfield All Natural Fresh Pork Shoulder Picnic in a roasting pan and pour the chile sauce on top. Cook the pork for 30 minutes at 400 degrees Fahrenheit.
  • Take of of the oven and let it rest for few minutes. Cut the pork roast using a knife, place on a plate and garnish with cilantro. Serve the pork with rice and beans. And enjoy with warm corn tortillas for tacos.


If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160 degrees.
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