Best Caribbean Pork With Avocado Pineapple Salsa Recipes

CARIBBEAN PORK WITH PINEAPPLE

Steps:

• Season pork with salt.
• Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
• Cover and refrigerate about 1 hour.
• Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
• Transfer pork to a shallow baking dish.
• Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
• Add garlic and cook 30 seconds.
• Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
• Cover pork and bake in a 350 degree oven for 20 minutes.
• Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
• Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

JERK PORK RECIPE

Steps:

• Season pork: On a clean work surface, pat cubes of pork dry with paper towels. Transfer pork to a large bowl and drizzle with oil (SEE NOTES). Toss to coat. Sprinkle the pork with jerk seasoning. Season with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated. (NOTE: You may want to wear gloves as the mixture will be spicy. Don't touch your face or eyes until after you wash your hands!)
• Marinate: Cover the bowl with plastic wrap or transfer to a large zip-closure bag and refrigerate for at least 3 hours, or preferably overnight.
• Add to slow cooker: Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients. Transfer pork to the bowl of a 5-6 quart slow cooker. Add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce.
• Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
• While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Season to taste with salt. Taste and adjust for seasoning. Refrigerate until ready to use.
• Skim fat & strain liquid: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Strain the cooking liquid into a measuring cup or bowl.
• OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large rimmed sheet pan lined with aluminum foil. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
• OPTIONAL - Broil: Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil 3-5 minutes or until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil and additional 3-5 minutes. NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!
• Serve: Transfer pork to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA

Steps:

• Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
• Preheat broiler with rack 4 inches from heat.
• Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
• Rub the spice mixture all over the pork, coating it evenly.
• Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
• Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
• Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
• When pork is finished, slice thinly and serve with the salsa.
• To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

GRILLED CARIBBEAN PORK WITH PINEAPPLE SALSA

Steps:

• In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
• To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
• Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

AVOCADO-PINEAPPLE SALSA

Steps:

• Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA

Steps:

• MAKE THE SPICE RUB:.
• In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
• MAKE THE SALSA:.
• In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
• Let stand while you grill the meat.
• Before serving, adjust the lime juice, salt, and pepper to taste.
• PREPARE THE FIRE AND THE MEAT:.
• Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
• While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
• Clean the hot grate with a wire brush; oil the grate.
• Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
• Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
• Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
• Transfer to a serving platter and let rest for 5 minutes.
• Serve with the paired salsa spooned alongside or over the meat.
• Drink Suggestions.
• If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.