CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE
Provided by Bobby Flay
Time 13h30m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
- Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
- Prepare the roaster box according to manufacturer's instructions.
- Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
- Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
- Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW
This is my version of a street taco. The spiced pork has all the traditional Mexican spices that I love. I just had to try it with My Loco Orange Coleslaw. This turned out to be a wicked combination that I will make again. I originally wanted to cook the pork on the grill to add another layer of flavor, but my weatherman has...
Provided by Tammy Brownlow
Categories Tacos & Burritos
Time 8h10m
Number Of Ingredients 20
Steps:
- 1. Place all ingredients for Escabeche Paste in a mini food processor.
- 2. Pulse until a liquid paste is formed.
- 3. Cover roast evenly with the Escabeche mixture.
- 4. Pour chicken broth into crock pot. Add onion and green chiles.
- 5. Place roast in crockpot and cook on low for 8 - 10 hours.
- 6. Remove roast onto cutting board. Reserve liquid.
- 7. Shred the roast and add back to the crock pot. Cover with enough of the reserved liquid to desired moistness. Don't over do it - you don't want a "soupy" mixture.
- 8. Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.
- 9. On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!
SLOW COOKED ORANGE PORK ROAST TACOS
Provided by Sandra Lee
Time 9h30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
- Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
- Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
- Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
- Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.
GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
GRILLED PORK ESCABECHE
You can use any cut of pork or chicken. The marinade is also good with mackerel or other fish (floured and sautéed or fried before marinating).
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
- Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
- If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams
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