Best Caribbean Braised Pork With Citrus Recipes

CARIBBEAN CITRUS PORK

Caribbean citrus pork image

This dish has incredible flavor from the combination of orange, rum and chili pepper. Serving this over rice is optional but the rice IS a great base for the sauce. Fried plantain goes well with this meal.

Provided by Hey Jude

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
1 1/2 lbs pork tenderloin, sliced into 1/2 inch medallions
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
3 shallots, chopped
1 red bell pepper, seeded,diced
1 jalapenos or 1 habanero pepper, seeded,diced
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup light rum or 1/4 cup dark rum
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 limes, juice of
rice, for serving (optional)

Steps:

Remove the white membranes and seeds from the orange segments; set aside.
Heat oil in a skillet over mdim-high heat.
Season pork medallions with salt and pepper; add to pan and cook, turning once, until pork loses its pink color, about 6 minutes Remove from pan and set aside.
Heat butter in the skillet; cook shallots, bell pepper and chili until softened, about 3 minutes.
Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
Cook to reduce by half; about 3 minutes.
Return pork to pan with orange segments; cook to heat through, 3 minutes.
Serve over rice if desired.

Nutrition Facts : Calories 474.8, Fat 22.2, SaturatedFat 7.8, Cholesterol 127.5, Sodium 516.2, Carbohydrate 24.2, Fiber 3, Sugar 17, Protein 37.3

CITRUS-BRAISED PORK

Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories World Cuisine Recipes Latin American Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g