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Registered: ‎09-30-2010


@house_cat   Sorry, I forgot to say next would be adobo seasoning.  Just went back and edited my post.

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Posts: 4,744
Registered: ‎11-15-2011


[ Edited ]

Pork Shoulder Roast with Adobo




3-4 lb. Pork shoulder
1/2 cup Adobo Rub 


Rub adobo all over the pork; cover with plastic and refrigerate for 12 hours (max. 24 hrs.)

Take pork out of the fridge one hour before roasting. Remove excess of salt and let it rest at room temperature.

Preheat the oven 400°F.

Put pork in a roasting pan and cook for 45 minutes.

Turn the oven temperature down to 250°F and cook for 90 to 120 minutes or until the pork reaches 145°F degrees in the center.

Carve and pull apart pieces - serve while hot!

In the dry spice market, Goya is the name most households associate with adobo, and the brand produces over 10 varieties of the versatile spice mix, with options that up the heat, reduce the sodium, and incorporate ingredients like bitter orange, saffron, and coriander.  It is used in Caribbean and Mexican cooking.  Recipes on the internet to make your own. 


Next ingredient:  Thyme


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Posts: 7,693
Registered: ‎03-09-2010


[ Edited ]

Screen Shot 2019-04-29 at 5.41.24 AM.png


Chef John's Chicken a la King

Click here for the video




6 tbs. unsalted butter

1/2 lb sliced mushrooms

2 large shallots, minced

1 cup sweet bell peppers, diced

salt and pepper to taste

1/3 cup all purpose flour

1/4 cup dry sherry

3 1/2 cups chicken stock or broth

1 pinch freshly ground nutmeg

1 pinch cayenne pepper

2 tsp. fresh thyme, chopped

1 tbs. fresh Italian parsley, chopped

1/3 cup creme fraiche or heavy cream

4 cups roasted chicken, cubed

fresh chives for garnish



Step 1

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.

Step 2

Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.

Step 3

Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Step 4

Serve over toast, rice, pasta or mashed potatoes.


Chef's Notes:

If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.

There is no substitute for the dry sherry in this, except maybe a little splash of mild, sweeter vinegar.

This recipe yields 4 small or 2 large servings.


583 calories; 36.2 g total fat; 179 mg cholesterol; 833 mg sodium. 20.8 g carbohydrates; 43.7 g protein
Next ingredient: yellow squash
~ house cat ~
los angeles, california