Learn to make carne adovada with Andrew Zimmern’s easy tips for butchering wild hog shoulder to braise with lots of chiles, vinegar and Mexican oregano in a dutch oven over an open fire. To complete the meal, chef Zimmern whips up a pot of cilantro lime rice and charred tomatillo salsa. Add bowls of guacamole, cotija cheese, jalapenos and onion for the ultimate taco spread.