JICAMA AND RED CABBAGE SLAW
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
CUBAN ROAST PULLED PORK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly that I combined with a recipe posted by Closetcooking,com. Posting for ZWT event so untried by me, but sounds like something we would enjoy. Depending on the type of roast you use, servings will vary, but I put 6-8 based on a small roast. Times don't include overnight marinating time.
Provided by diner524
Categories Pork
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Directions (Oven Version with Crackling):.
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
- Score the skin in 1/2 inch intervals and rub salt generously into the skin.
- Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
- Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
- Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
- Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
- Directions (Slow Cooker Version):.
- Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
- Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
- Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
- Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
- Serve the pork with the caramelized onions and remaining mojo.
- Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!
Nutrition Facts : Calories 852.2, Fat 61.9, SaturatedFat 20, Cholesterol 215.9, Sodium 1032.8, Carbohydrate 11.5, Fiber 1.2, Sugar 5.6, Protein 54
SOUR ORANGE, RED CABBAGE AND JICAMA SLAW RECIPE
Provided by á-5623
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAIS RECIPE
Provided by á-4606
Number Of Ingredients 15
Steps:
- 1. Special equipment: roaster box with probe thermo- meter, such as La Caja China; sufficient charcoal to cook pork butt for 4 to 5 hours (about 30 pounds) 2. For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. 3. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. 4. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours. 5. Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pep- per. 6. Prepare the roaster box according to manufacturer's instructions. 7. Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. 8. Cook for 1 hour, flip, and cook another 2 hours. 9. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. 10. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze. 11. Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat. Chipotle Mayonnaise: 3/4 cup mayonnaise 2 tablespoons pureed chipotles en adobo Juice of 1/2 lime Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth. Sour Orange, Red Cabbage and Jicama Slaw: 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon granulated sugar 1/2 jicama, grated on large holes of box grater 1/2 small red onion, grated on large holes of box grater 1/4 head red cabbage, grated on large holes of box grater 1 large carrot, grated on large holes of box grater 3 tablespoons chopped fresh cilantro Salt and freshly ground black pepper Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.
More about "cuban pulled pork tacos with guava glaze sour orange red cabbage jicama slaw and chipotle mayonnais food"
CUBAN PORK TACOS RECIPE - REAL SIMPLE
Web Oct 5, 2022 Squeeze juice from 1 orange to equal ¼ cup; add to a 5- or 6-quart slow cooker. Stir in lemon juice, garlic, 4 teaspoons salt, ½ cup cilantro, and 1 teaspoon pepper. Add pork, turning to coat. Cover and …
From realsimple.com
From realsimple.com
CUBAN PULLED PORK TACOS WITH RED CABBAGE AND JICAMA …
Web Nov 6, 2011 In a shallow pan, rub the pork shoulder with the olive oil and a generous amount of salt and pepper. Rub the mustard all over the pork. In a bowl, combine the honey, orange juice, orange zest, and lime juice. …
From partial-ingredients.com
From partial-ingredients.com
BEST CUBAN PULLED PORK TACOS RECIPE - HOW TO MAKE …
Web Mar 29, 2010 Cover the bowl and place in the refrigerator for at least 8 hours or overnight. Once your pork is marinated, preheat your oven to 350º and pat dry all the pieces of pork. Boil the reserved marinade for a few …
From food52.com
From food52.com
CUBAN SOUR ORANGE PORK SHOULDER — CHEF SHARING THE TABLE
Web Jul 31, 2021 Mix the five teaspoons of salt, pepper, garlic, olive oil, oregano, orange juice, and lime juice. Pat dry the pork shoulder. With a paring knife, poke one-inch-deep holes …
From chefsharingthetable.com
From chefsharingthetable.com
PULLED PORK TACOS TOPPINGS RECIPES ALL YOU NEED IS FOOD
Web Steps: In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork …
From stevehacks.com
From stevehacks.com
CUBAN PORK TACOS - SIMPLE AND SEASONAL
Web May 17, 2022 Cuban Tacos are an easy weeknight dinner! They are absolutely delicious, perfectly cooked, and a fun mix up for those regular Taco Tuesdays. Perfectly cooked …
From simpleandseasonal.com
From simpleandseasonal.com
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED …
Web One 4-pound boneless pork butt; 1/2 cup fresh oregano leaves; 10 cloves garlic, finely chopped; Sour Orange, Red Cabbage and Jicama Slaw, recipe follows; Fresh cilantro …
From punchfork.com
From punchfork.com
CUBAN-STYLE PULLED PORK WITH OLIVES - GOOD HOUSEKEEPING
Web Mar 10, 2016 Step 1 Preheat oven to 350 degrees F. In 6- to 7-quart oven-safe saucepot, heat oil on medium heat. Add peppers, onion, garlic and 1⁄4 teaspoon salt. Cook 10 …
From goodhousekeeping.com
From goodhousekeeping.com
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED …
Web Apr 19, 2012 - Get Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise Recipe from Food Network
From pinterest.com
From pinterest.com
CUBA ON THE Q | BARBECUE ADDICTION: BOBBY'S BASICS | FOOD NETWORK
Web Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw are just for starters! A beautiful Tirado de Mahi Mahi is center stage, but save room …
From foodnetwork.com
From foodnetwork.com
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED …
Web This Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise recipe contains boneless pork, canola oil, corn tortillas, …
From saymmm.com
From saymmm.com
CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED …
Web Step 1. For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and …
From recipenet.org
From recipenet.org
CUBAN STYLE PULLED PORK TACOS | BBQ BOB'S RECIPE
Web Pork Butt Directions: Set your grill up indirect at 275°F. Season the pork butt 1 hour before slow smoking with the Cuban Style slather (apply on all sides of pork roast) Slow cook …
From bbqguru.com
From bbqguru.com
JUICY, CUBAN INSPIRED PULLED PORK {SLOW-COOKER OPTION} - HEARTBEET …
Web Aug 30, 2015 Place pork into a large ziploc bag and pour in citrus juice. Seal, then massage a bit to work the juice throughout the pork. Place bag in the refrigerator and let …
From heartbeetkitchen.com
From heartbeetkitchen.com
BOBBY FLAY'S BARBECUE ADDICTION - THE ROKU CHANNEL
Web Cuban pulled pork tacos with guava glaze; sour orange red cabbage jicama slaw; tirado de mahi mahi; Cuban skirt steak with a tomato escabeche and mango steak sauce.
From therokuchannel.roku.com
From therokuchannel.roku.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love