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Pork tenderloin and fresh shishito peppers braised in a flavorful adobo style sofrito till its fork-tender
I love roasting pork or anything really. When I want variety, I go for pork tenderloin or pork shoulder because the recipes to follow are endless. I decided to try something new by adding shishito peppers.
Shishito peppers are narrow green peppers that range in spice levels. Some can be sweet while others can bring the heat. I thought it would be a fun addition to the pork because I’m always looking for new ways to utilize these peppers.
For this recipe, I took a simple and fresh blend of vegetables and vinegar to make a flavor-packed paste for the pork. The vegetables break down and tenderize along with the pork so when you shred it you get fine bites of them throughout.
Roasted and ready in under two hours this pork can be loaded onto tacos, nachos, or as an arepa filling. Check out my tips and tricks below for the best-shredded adobo pork and shishito peppers. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SHREDDED ADOBO PORK + SHISHITOS
fresh shishitos: this dish uses fresh shishito peppers. shishito peppers are the roulette of peppers since they range in the heat some peppers are sweet while some have a lot more spice. shredding the peppers after the pork is cooked helps disburse the peppers so you don’t bite into one that’s too hot.
salt: salt is important here. nothing is worse when you’ve spent all that time roasting and developing flavors only for it to be under-seasoned. to make sure there is enough salt in the dish I lightly season the sofrito to enhance the flavors. but I also separately season the entire tenderloin so that I know every inch has salt.
smooth sofrito: my sofrito is tomato-less so to help it run through the processor I use vinegar like any good adobo and oil. i also roughly chop the veg so it doesn’t get caught in the blades. make sure to run the processor long enough, some veggies just have a way of avoiding the blade. the smoother the sofrito the better it incorporates into the final shredded dish.
vinegar: vinegar is a key ingredient in making an adobo. so I add in with the sofrito. vinegar helps breaks down and tenderize the pork as well as the vegetables. it also adds a bump in flavor. the peppers are pretty dry so they absorb all these flavors well.
testing the pork: when I’m testing my pork before I stick a shredding fork in it. i like to use tongs and lightly grip the side as if i were about to lift it up ( don’t actually lift it ) if i can see a break in the meat i know it’s perfect for shredding. if I’m met with resistance i immediately put back on the lid and return it to the oven.
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