Pork Bocaditos Food

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PORK BOCADITOS



Pork Bocaditos image

This recipe comes from the National Pork Producers Council. Cooking time includes marinating overnight.

Provided by Mercy

Categories     Lunch/Snacks

Time 12h50m

Yield 16 serving(s)

Number Of Ingredients 8

2 lbs boneless pork loin, cut into 3/4 inch cubes
3/4 cup apple juice
3/4 cup cider vinegar
1 tablespoon hot pepper sauce
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
2 cloves garlic, crushed

Steps:

  • In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
  • Seal bag and marinate in the refrigerator 8-12 hours or overnight.
  • Heat oven to 350ºF.
  • Remove pork cubes from marinade, discarding marinade.
  • Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
  • Remove to serving platter or chafing dish and serve hot as an appetizer.

Nutrition Facts : Calories 124.3, Fat 7.3, SaturatedFat 2.5, Cholesterol 35.7, Sodium 62.3, Carbohydrate 2.2, Fiber 0.4, Sugar 1.4, Protein 11.4

CUBAN SANDWICH



Cuban Sandwich image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

1 alpine roll
1 tablespoon butter
3 ounces pork loin
2 ounces hickory smoked ham
2 slices Swiss cheese, cut in half
2 to 4 tablespoons mayonnaise
1 tablespoon yellow mustard
2 to 3 ounces sliced dill pickles

Steps:

  • Heat a flattop or pan on medium heat.
  • Slice alpine roll in half and butter each side. Set roll on flattop and cook until warm and toasted, approximately 5 minutes. Meanwhile, arrange pork loin and ham on the flattop in piles shaped like the roll and grill until warm, 1 1/2 to 2 minutes. Flip and place 2 pieces cheese on each pile of meat. Grill until the cheese has melted. Meanwhile, remove toasted roll and spread mayonnaise on both halves, then add mustard to half. Place ham and cheese on one half of the roll, then place the pork loin on the other half. Add pickles (don't be shy-add a lot! They make the sandwich!) to the bottom half and top with the other side of the roll. Cut sandwich in half and enjoy!

CUBAN HAM SPREAD



Cuban Ham Spread image

This creamy spread of cream cheese, mayo, deviled ham, pickle relish and pimentos can be served with crackers or as a sandwich filling.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 20 servings, 2 Tbsp. each

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
2 cans (4-1/4 oz. each) deviled ham
1/4 cup CLAUSSEN Sweet Pickle Relish
1/4 cup finely chopped drained pimentos
1/8 tsp. black pepper

Steps:

  • Mix cream cheese and mayo in medium bowl until blended.
  • Add remaining ingredients; mix well.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 120, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

WARM CHEESY HAM BOCADITOS



Warm Cheesy Ham Bocaditos image

Get some bocaditos (also known as Cuban rolls) and fill them with a delicious blend of chopped ham, lemony mayo and melted VELVEETA.

Provided by My Food and Family

Categories     Meal Recipes

Time 22m

Yield Makes 6 servings, 2 bocaditos each.

Number Of Ingredients 7

2 pkg. (6 oz. each) OSCAR MAYER Boiled Ham, chopped
1/4 cup KRAFT Mayonesa con Limón
1/4 cup finely chopped fresh parsley
2 Tbsp. GREY POUPON Dijon Mustard
2 cloves garlic, minced
6 oz. VELVEETA, cut up
12 small Cuban rolls (bocaditos), split

Steps:

  • Preheat oven to 375°F. Mix ham, mayonesa, parsley, mustard and garlic until well blended. Stir in VELVEETA.
  • Spread filling evenly into rolls. Place on foil-lined baking sheet; cover loosely with additional foil.
  • Bake 10 to 12 minutes or until VELVEETA is melted. Serve warm.

Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1960 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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