fɜːmˈɛntᵻd mˈiːt wʌzɐ wˈeɪ ʌv pɹˌɛzɚvˈeɪʃən ænd ɪmpˈɑːɹɾᵻd ˈeɪ "sˈaʊɚ" tˈeɪst tə ðə pˈoːɹk wˌɪtʃ ɛksplˈeɪnz wˌaɪ mˈɑːdɚn nˈuː mˈɛksɪkən ɐdəvˈɑːdɚ ɹˈɛsᵻpˌiːz kˈɔːl fɚɹə bˈɪt ʌv wˈaɪt vˈɪnᵻɡɚ ɔːɹ lˈɛmən slˈæʃ lˈaɪm dʒˈuːs.
Fermented meat was a way of preservation and imparted a "sour" taste to the pork which explains why modern New Mexican adovada recipes call for a bit of white vinegar or lemon/lime juice.