Best Pork Margarita Recipes

GRILLED MARGARITA PORK CHOPS

Steps:

• .Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
• Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160º, brushing with the glaze during the last 5 minutes.
• Place on a serving plate and garnish with lime wedges and cilantro.

MARGARITA PORK TENDERLOIN

Steps:

• Combine the first 10 ingredients in a shallow dish or large zip-lock freezer bag.
• Slice pork diagonally into 1-inch thick slices; add to tequila mixture.
• Cover or seal and chill for 1 hour, turning occasionally.
• Remove pork from marinade and throw away marinade.
• Grill, covered with grill lide, over high heat for 3-4 minutes on each side or until done.

PORK MARGARITA

Steps:

• Use a food processor to grind store-bought unflavored pork cracklings and dried chiles de arbol to taste until the mixture resembles a coarse meal.
• In a shaker filled with ice, shake the tequila, lime juice, Cointreau and tangerine juice. Rub the edge of a chilled cocktail glass with a lime, then dip the glass into the pork cracklings. Strain the liquids into the glass and garnish with the chili pepper if desired.

MARGARITA PORK KABOBS

Steps:

• Soak skewers in water for 60 minutes or make Recipe #227473 .
• Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
• Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.

MARGARITA PORK KABOBS

Steps:

• For marinade, combine margarita mix, coriander and garlic in small bowl. Place pork cubes in large resealable plastic food storage bag; pour marinade over pork. Close bag securely; turn to coat. Marinate for at least 30 minutes. Combine margarine, parsley, lime juice and sugar in small bowl; set aside. Thread pork cubes onto four skewers, alternating with pieces of bell pepper and corn. (If using bamboo skewers, soak in water 20 to 30 minutes before using to prevent them from burning.) Grill over hot coals for 15 to 20 minutes or until barely pink in center, basting with margarine mixture and turning frequently.

MARGARITA PORK KABOBS

Steps:

• Combine first 4 ingredients in a shallow dish or heavy-duty zip-top bag; add pork. Cover or seal, and chill 30 minutes, turning occasionally.
• Cut each of the ears of corn into 4 pieces. Place corn and 1 tablespoon water in an 8-inch square microwave-safe dish. Cover with plastic wrap, folding back 1 corner to allow steam to escape. Microwave at HIGH power 4 minutes, giving dish a half turn after 2 minutes.
• Remove pork from marinade; discard marinade. Thread pork, corn, onion, and pepper onto skewers. Coat food rack with cooking spray; place on grill over medium-high heat (350 to 400 degrees). Place kabobs on rack; grill, covered with grill lid, 5 minutes on each side or until done.

GAME DAY MARGARITA PULLED PORK (CROCK POT)

Steps:

• Trim any visible fat from the pork shoulder.
• Rub the seasoning into the meat and let rest for 20 minutes.
• Marinate the pork overnight in the apple cider.
• In the morning, put the pork shoulder in a crock pot and pour in the remaining ingredients. Use enough aple cider to cover the meat, if necessary, otherwise discard the cider.
• Cook on low heat for 6-8 hours.
• Remove the shoulder from the crock pot and allow to cool for 20 minutes.
• Reserve some of the cooking liquid, but avoid the fat on top.
• Pull the pork apart using forks.
• Rehydrate with some of the liquid if needed and serve.

RED-COOKED MARGARITA PORK

Steps:

• In a bowl, place all dried chilies. Cover with boiling water and soak for about 10 minutes, until softened. Meanwhile, brown pork cubes in oil. When pork is brown, deglaze the pan with Tequila. Add tomato and green onions and bring to a simmer. Put chilies and water, garlic, and oregano in blender container. Puree, adding hot water to make a very thick sauce. Add to skillet with pork, cover, and simmer until pork is done, about 40 minutes. Add lime juice and salt to taste. Serve with rice or tortillas.