Best Venezuelan Barbecued Pork Recipes

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PORK ROAST ( VENEZUELAN STYLE) RECIPE



Pork Roast ( Venezuelan style) Recipe image

Provided by รก-5911

Number Of Ingredients 8

1 tablespoon kosher salt
5 cloves garlic
2 teaspoons dried oregano
3 tablespoons tomato paste
3 tablespoons white vinegar
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
1 boneless pork leg about 2-1/2pounds

Steps:

  • The day before: with a mortar and pestle,crush the salt,garlic and oregano into a fine paste. Rub the roast all over with the garlic paste. Whisk together the tomato paste,vinegar,brown sugar and worcestershire sauce. Rub the roast all over with the tomato paste mixture. Refrigerate covered overnight. The next day remove the roast from refrigerator and allow to come to room temperature. Preheat oven to 350degrees. Place the roast in a pan on a roasting rack. Place it in the oven. After about a half-hour and once the roast has started to render its fat and the drippings on the bottom of the pan have started to caramelize,add a half-cup water to the pan--this will keep the drippings from burning. Roast the pork to an internal temperature of 150degrees. Remove the roast and let it rest in a warm place, loosely covered with foil, for about 20 minutes. Skim the fat from the pan juices with a spoon. Slice the roast thinly and serve covered with pan juices.

PULLED PORK AREPAS



Pulled Pork Arepas image

Say good-bye to hamburger buns. Barbecued pulled pork just found a new home in arepas (griddled Venezuelan corn patties). Topped with a creamy cilantro and lime-spiked slaw, these American South-meets-South America pockets are a worthy mash-up.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 13

1/3 cup mayonnaise
1 tablespoon yellow mustard
Juice of 1 lime
16 pickled jalapeno slices, plus 2 tablespoons brine
Kosher salt and freshly ground black pepper
1 1/2 cups thinly sliced green cabbage
1 1/2 cups thinly sliced red cabbage
1/2 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
2 cups pre-cooked white cornmeal, such as P.A.N.
4 ounces part-skim mozzarella, sliced 1/4-inch thick and cut into eight 2 1/2-inch squares
1/4 cup vegetable oil
8 ounces warm pulled pork

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes.
  • Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms.
  • Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick.
  • Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick.
  • Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
  • When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw.

SANDY'S DELICIOUS PULLED PORK PATACON



Sandy's Delicious Pulled Pork Patacon image

Patacones are a very popular Venezuelan dish, it's one of our various sandwich creations. At home we stuff them with any leftover meats, or even deli meat and cheese, just anything yummy you might have. It's bound to taste delicious.

Provided by Food Network

Categories     main-dish

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 24

4-pound piece pork cushion (a deboned cut of meat from the large muscle of a pig's picnic shoulder)
1 cup Sofrito (see recipe below)
1 cup water
1/3 cup Worcestershire sauce
1/4 cup garlic powder
1/4 cup Italian seasoning
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoons salt
1 bunch of green onion stems
1 cup mayonnaise
1/4 cup water
8 garlic cloves
Oil, for frying
6 plantains at any stage of ripeness, yellow (soft and sweet) or green (firm)
2 cups shredded lettuce
2 tomatoes, sliced
1/2 cup ketchup
1 cup shredded mixed cheese
1 bunch green onions
1/2 teaspoon crushed red pepper
7 garlic cloves
Half yellow onion
2 tablespoons oil

Steps:

  • For the Pulled Pork: Cut up the pork in small pieces and put into a large Dutch oven. Add the Sofrito (see recipe below), water, Worcestershire, garlic powder, Italian seasoning, paprika, black pepper and salt. Toss to coat the pork. Refrigerate and marinate for at least 8 hours up to 2 days. (The longer you marinate, the better.)
  • Preheat the oven 350 degrees F. Cover the Dutch oven and braise the pork until very tender, about 3 hours and 30 minutes.
  • Once you take the pork out, it will be so juicy and tender you will be able to separate it with the gentle touch of a fork.
  • For the Garlic Sauce: Blend the scallions, mayonnaise, water and garlic together until smooth (then sample and taste the power of this sauce!). Refrigerate for up to 3 days.
  • For the Plantains: Fill a large pot about halfway with oil, attach a deep fat-fry thermometer and heat to 350 degrees F. Peel and cut plantains in half lengthwise. Add in batches to the hot oil and fry until golden, about 6 minutes. Remove and flatten each half (I like to use a heavy flat dish). Return batches of the flattened plantains back into the oil about for another minute. Remove to paper towel-lined plate and set aside until ready to
  • use.
  • Assemble: Place a piece of fried/flattened plantain on a plate, top with lettuce, tomatoes, cheese and pulled pork. Drizzle with ketchup and garlic sauce and sandwich with another plantain. Enjoy the messy deliciousness. You could eat with your hands, but I prefer using knife and fork to keep appearances.
  • Finely chop the green onions, crushed red pepper, garlic and onion in a food processor. Heat the oil in a large skillet over medium-high heat and cook, stirring frequently, until the onion is soft and translucent. Cool and refrigerate for up to 1 week.

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