MIDNIGHT CARIBBEAN PORK SANDWICHES
These sandwiches are so tasty! They've got depth of flavor - savory, sweet, piquant, subtle and sublime. They're super easy to make and worth the (slow cooker) wait. -Elizabeth Bennett, Mill Creek, Washington
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts : Calories 484 calories, Fat 29g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 400mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 3g fiber), Protein 18g protein.
CARIBBEAN PORK ROAST
Take a vacation from the ordinary marinated pork loin. This exciting blend of island flavors makes an extraordinary roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally.
- Heat oven to 325°F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.
- Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness).
- Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork.
Nutrition Facts : Calories 205, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
CARIBBEAN PORK ROAST
This is a Pampered Chef recipe. I haven't tried it yet but it sounds like something my family would like. I'm posting it here so I don't forget about it. If you try it before I do please let me know what you think.
Provided by Tinat51796
Categories Pork
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple, reserving 1/2 cup juice for marinade.
- Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl. Add pressed garlic.
- Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F
- Cut sweet potatoes into 2-inch slices, cut slices into quarters. Cut onion into 8 wedges and pineapple rings into quarters.
- Remove roast from marinade and place in baking pan. Discard marinade.
- Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover and bake 1 hour.
- Remove cover and continue baking 15-30 minutes longer or until meat temperature measure 155°F for medium.
- Let roast stand 5 minutes prior to slicing.
Nutrition Facts : Calories 67.6, Fat 0.2, Sodium 164.4, Carbohydrate 16.4, Fiber 2, Sugar 8.5, Protein 1.1
CARIBBEAN PORK ROAST
This easy, flavor-filled pork can be sliced, drizzled with gravy and served with black beans, rice and plantains, or it can be shredded and served on toasted Cuban bread with pork gravy dipping sauce.
Provided by Deep South
Categories Lunch/Snacks
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put the roast and mojo criollo sauce in a large plastic bag. If the roast is very thick, you may cut it in half before marinating.
- Refrigerate 24-48 hours, turning 2-3 times daily.
- Reserve marinade.
- Heat oil in a large skillet and lightly brown the roast, 2-3 minutes on each side. Place roast in a slow cooker.
- In a mixing bowl, wisk together the reserved marinade, water, pork gravy mix and vinegar. Pour over the roast. Add bay leaves and sliced onions.
- Cook on LOW for 5-6 hours. (Slow cookers may vary.).
- Remove the pork and onions from the cooker, reserving the gravy. Discard the bay leaves.
- Served sliced or shredded. SLICED: Slice the pork into medallions and serve with gravy and onions. SHREDDED: Shred the pork, adding some gravy to keep it moist. Pile onto crusty Cuban bread and serve with gravy for dipping.
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