Pork in Adobo

Categories: Latin, Pork
Yield: 4 Servings

1 c Adobo Recado; See other
-Recipe
1 c Water
8 Loin chops with tenderloin
-attached; about 2 pounds

Mix 1/2 cup of the recado and the water in a small bowl. Combine the pork
and recado in a large, nonreactive container or food storage bag and doss
to coat well. Cover, refrigerate, and let marinate overnight. Pork will
keep up to 5 days at this point, but will get saltier with time.

Light the grill. Drain pork and pat dry with paper towels. Brush pork with
remaining 1/2 cup recado. Oil Grill and cook pork over a very hot fire
until charred and just cooked through, about 8 minutes. Be careful not to
overcook, meat may continue to look pink even when overcooked because of
the marinade.

Contributor: Reed Hearon
Posted to bbq-digest by Lloyd on Mar 14, 1999

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