Frank's Recipes! Pork Adobo (Mexican Barbecue) for 100

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Pork Adobo (Mexican Barbecue) for 100

Servings: 100 Portions
Portions: 2/3 Cup each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven

33 lb pork, diced
1 1/2 cups soy sauce
1 quart vinegar
1 teaspoon (1 clove) garlic, dry, minced
4 tablespoon (1 oz) ginger, ground
4 bay leaves, whole
6 tablespoon (4 oz) salt
1/2 cup (2 oz) pepper, black
2 1/2 cups (12 oz) cornstarch
1 quart water, cold
3 quart (3 lb) onions, dry, cut into slices 1/4-inch thick
5 quart (3 lb) peppers, sweet, fresh, cut into 1/2 ring slices

Place pork in roasting pan. Combine Soy sauce, vinegar and spices. Pour over pork, stir
to blend. Cover and refrigerate for 6 hours to marinate. Place pan in oven and cook 2
hours or until pork is done. Stir occasionally. Mix cornstarch and 1 quart water; stir into
pork mixture and continue to cook until very thick, about 10 minutes. Skim off fat.
Separate onions into rings. Add onions and peppers; cook only until crisp tender, about
20 minutes.

NOTE:
35 lb pork butt A.P. may be used.