Best Caribbean Pulled Pork Recipes

Caribbean Pulled Pork Sandwich image

Provided by danglin34

Time 10m

Yield 6 Sandwiches, 6 serving(s)

Number Of Ingredients 8

1 lb pulled pork
1 cup chicken broth
1 -2 tablespoon perfect pulled pork dry rub seasonings (or your favorite seasoning rub)
6 pretzel buns (or hamburger buns)
6 eggs
6 slices cheddar cheese
1 1/4 cups mango peach salsa
cooking spray

Steps:

Add pulled pork, broth, and dry rub to a large skillet over medium heat. Stir gently to combine and simmer over medium low heat until heated through and ready to serve.
Heat non-stick skillet and spray with cooking spray and then crack in an egg. Season with salt and pepper to taste. Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm, off oven to keep warm while you repeat with the remaining eggs. Alternatively, you can cook multiple eggs at the same time, remove to a plate, and cut apart.
Add the bottom bun to a plate and top with the following layers: cheddar cheese, pulled pork, fried egg, salsa, and top bun .

Nutrition Facts : Calories 462.7, Fat 23.1, SaturatedFat 10.3, Cholesterol 278.9, Sodium 616.9, Carbohydrate 22.1, Fiber 0.9, Sugar 3.1, Protein 38.9

CARIBBEAN PULLED PORK image

Categories Pork Bake

Yield 8 servings

Number Of Ingredients 9

1 3lb pork shoulder roast
salt nad pepper
1 large onion, peeled and quartered
2 whole heads garlic, outer layer of skin removed and halved
2 cups low sodium chicken broth
2 cups cilantro leaves and stems roughly chopped
2 or 3 habanero chiles, halved
2 T dried oregano
1 T vegetable oil

Steps:

Preheat the oven to 325F. Rinse and dry the pork roast, and season liberally with salt and pepper. In a large dutch oven over medium high heat, warm the vegetable oil, and brown the roast on all sides. Add the onion and garlic to the pan as the last side is browning. Remove the meatfrom the pot, and deglaze the pan with chicken broth, scraping the bottom of the pan to get the browned bits. Return the pork to the pot, and add the cilantro, chiles and oregano. Cover the pot, reduce the heat to low, and cook the roast for 5 hours, or until the meat is very tender. If the pot becomes dry, add more chicken broth or water. Reserve 1/2 cup of the cooking liquid for later use and then transfer the meat and the rest of the juices to a large bowl. Cover loosely with plastic wrap, and chil for ast least one hour. Skim the fat off the liquid, and discard the onions and garlic. Remove any excess fat or borns from the pork, and shred the meat with a fork. Moisten the pork with the liquid and heat on the stove over medium heat until warmed through.