Mexican Style Seasoned Pork Food

MEXICAN SPICE RUBBED PORK ROAST

Steps:

• Preheat the oven to 350 degrees. Combine all the spices in a small bowl.
• Add the olive oil and stir well to combine. It will be a thick, paste-like consistency. Allow this mixture
• to rest for 15 minutes.
• Line a small baking sheet with foil and place a wire rack over it. Rinse
• the roast and pat dry. Rub the spice mixture all over the roast,
• completely covering all sides with spices.
• Roast 1 - 1.5 hours in the preheated oven. The cooking time really will vary that much, if you have an internal thermometer, this is the time to use it. Otherwise, keep an eye on the roast and check the temperature every few minutes as it gets close to done. Remove from the oven when
• the meat reaches an internal temperature of 145-150 degrees. Let sit 15
• minutes before slicing. Enjoy!
• A couple of side notes: I cooked this pork roast for about an hour and a half. I set it on the counter to warm a bit before putting it in the oven. It was 44 degrees when I put it into the oven. Also, in the summertime (aka, warmer house days) I try to remove the
• roast from the oven between 142 - 145 degrees. Depending on the temperature of your house, the meat might increase in temperature by as much as ten degrees. So, be careful not to overcook it and dry out the roast. When I cooked this roast, my house was much cooler and it only increased one degree while resting before the temperature started to drop.

QUICK PORK CARNITAS TACOS

Steps:

• Cut up the pork tenderloin into small bite-sized pieces and season with salt and pepper; set aside.
• Heat oil in a large skillet set over medium-high heat.
• Add diced onions to the heated oil and cook for 2 minutes. Stir in garlic and cook for 15 seconds, or just until fragrant.
• Add pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes, or until pork is cooked through.
• Stir in orange juice; continue to stir and scrape up the browned bits from the bottom of the pan. Add lime juice and continue to cook for 2 more minutes.
• Remove from heat. Taste for salt and pepper and adjust accordingly.
• Serve in tacos, burritos, over rice, and/or on salads.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine the Rub ingredients then rub all over the pork.
• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

MEXICAN STYLE SHREDDED PORK

Steps:

• Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
• Cover, and cook 7 hours on Low.
• In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
• Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

10 BEST MEXICAN PORK RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican pork dish in 30 minutes or less!

MEXICAN-STYLE SEASONED PORK

Steps:

• In a large bowl, season the pork with the salt and pepper.
• In a 12-inch skillet over high heat, heat the oil and add the pork, searing it on one side until golden brown, about 5 minutes. Stir the pork and continue searing it on all sides for an additional 12 to 15 minutes, stirring occasionally. The pork is done when the liquid in the pan is evaporated and the meat is evenly browned on all sides.
• Add the chicken stock, salsa verde, garlic, tomatoes, onion, cumin, chili powder, oregano, cayenne, and 3 cups water to the skillet. Bring to a simmer and cook for 30 to 45 minutes until the liquid is almost evaporated, stirring occasionally. Reduce the heat to medium and cook for about 5 minutes, or until the dish has the desired amount of sauce. The longer you cook it, the less sauce you will have. For more tender pork, add an additional 1/2 cup water and continue cooking until the desired amount of sauce is reached.
• The pork can be prepared up to 5 days in advance or frozen for up to 3 months. Reheat, covered, in a saucepan over low heat.

EASY AND DELICIOUS MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

MEXICAN SEASONING MIX

Steps:

• For MEXICAN SEASONING MIX:.
• Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
• For SALT-SPICE:.
• Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.