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Pork In Adobo - 2c


1 cup Adobo Recado; See other Recipe
1 cup 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 the BBQ Mailing List by Lloyd on Mar 14, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

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