Note 1: Adobo is a yellowish dry spice, originating in Puerto Rico. The first couple of times we made this, we thought adobo was related to the chipotles in adobo sauce that we use more often, and are actually used in this recipe. Since we didn’t have anything called “adobo’ that was a chili powder, we just substituted chili powder. Then coincidentally, a buddy of mine gave me some Badia Adobo Powder totally out of the blue. So this past time, we actually used the proper adobo powder on the carnitas, but to tell the truth, we actually preferred it with the chili powder. So use what you wish…
Note 2: Gina claims this dish serves 8. Wifey also insists that it serves 8, if we actually observe proper Weight Watchers™ portions. As a person who likes 3 meaty tacos at a sitting, I’d say it is closer to 4-6 servings, but the WW PointsPlus reflect 8 serving portions.
Note 3: We have since done this recipe with a pork loin roast multiple times and it turns out great! Definitely leaner than a shoulder roast, and we didn’t feel it was too dry at all!