Carne Adovado

• 4 lbs boneless pork shoulder or 4 lbs pork butt, cut into 1-inch cubes
• 1 1/2 medium onions, chopped medium
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons cilantro
• 4 hot new mexico peppers, I like Barkers, roasted, peeled and deseeded, chopped medium
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons sherry wine vinegar
• 1 cup chicken stock, as needed

1. Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
2. Marinate the pork at least 24 hours, or up to 48 hours (refrigerated).
3. Preheat oven to 325u0b0.
4. Place pork in a roasting pan, and bake for about 3 1/2 hours, or until tender.

pork shoulder, onions, garlic, oregano, cilantro, hot new mexico peppers, ground cloves, salt, honey, sherry wine vinegar, chicken stock

Taken from www.food.com/recipe/carne-adovado-121047 (may not work)