Cubano Pork Burgers Recipes

Steps:

• Prepare grill for medium heat. Place a large cast-iron skillet on grill grates., In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. , Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8 minutes.

Steps:

• Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately.

Steps:

• In a big bowl, mix the ground pork, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
• Evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
• Preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
• Add patties to hot skillet; cook for 6 minutes.
• Flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
• Cook patties for another 5-6 minutes.
• Place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
• While the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
• Add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
• Add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
• Turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
• Serve burgers on Portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.

Steps:

• In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. Add black beans, sweet potato and red pepper. In a small bowl, mix coconut milk, salsa and ginger; pour over meat., Cook, covered, on low 7-9 hours or until pork is tender. Sprinkle with green onions; serve with papaya.

Steps:

• Place the pork in a non-reactive container or plastic bag.
• In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
• Pour the marinade over the pork, coating all surfaces.
• Cover and refrigerate for 2 hours and as much as overnight.
• Return to room temperature before cooking.
• Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
• Oven method: Roast the pork in a 400F oven for 20-25 minutes.
• Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.

Steps:

• In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.