Rbs Cuban Pork Bowls Recipes

Steps:

• 1. NOTE - I think this recipe would be perfect in the slow cooker. Tonight was the first time I made it and I did it in the oven but there's no reason you couldn't use the crockpot. I'd do it on low for 8 hours.
• 2. Preheat oven to 300 degrees
• 3. Cut ribs apart, 2 bones per piece
• 4. Place in a baking pan or casserole dish.
• 5. Pour the mojo sauce over and top with the onion and salt and pepper.
• 6. Cover tightly with foil and bake until tender, about 2 1/2 to 3 hours. There will be a lot of cooking juices, be careful!

Steps:

• The Rice.
• Bring Water to a boil in a medium covered sauce pan.
• Add salt and EVOO.
• Add tomato sauce.
• Add rice.
• Add cumin.
• Add black beans.
• Stir well and bring back to a boil, cover, reduce heat and simmer for about 30 minutes or until the liquid is absorbed.
• The Meat.
• Trim any excess fat off the pork.
• In a large covered fry pan, heat EVOO and Margarine. Add pork and Fahita spice, brown on medium high heat.
• Add Mojo, garlic and water and bring to boil and reduce heat.
• Add onion and green pepper on top of pork, cover and simmer about 25 minutes or until meat runs clear. Remove cover and continue to simmer until most all of the liquid is gone, and remove from heat.
• To Serve.
• Prepare tortilla bowls according to the directions that came with your pans and let cool for 5 minutes. Fill tortilla bowls with rice and bean mixture followed by the Pork mixture, dividing equally. Drizzle more Badia Mojo over the top and serve hot.
• Options might include sour cream, lime juice, or?

Steps:

• Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing., Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths., Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

Steps:

• Trim all external fat from pork roast.
• Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
• Rub pork roast with garlic powder on all sides and place on top of onions.
• Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
• Spread minced garlic evenly over top of roast.
• Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
• Remove pork from crock pot and shred with 2 forks.
• Remove onions with sloted spoon and place over shredded pork.
• Serve over white rice.
• Serve remainder of the bottle of marinade to drizzle over pork.