Slow Braised Pork Leg With Citrus And Fajita Seasoning Food

PORK FAJITAS

Steps:

• Clean and slice the onions into long strips. Slice the peppers into long strips as well. Place peppers and onions in a large bowl, sprinkle 1 1/2 tbsp of the fajita mix over the onions and peppers and toss.
• Clean and slice the pork tenderloin into long strips and place in a bowl. Sprinkle the remaining 1 1/2 tbsp of fajita mix over the pork and stir to make sure each piece of pork is seasoned well.
• In a large skillet, heat 1 tbsp of the olive oil over medium high heat and add the pork to it. Cook the pork for 5 to 10 minutes until it's fully cooked, and it's slightly charred, but not burned.
• Remove the pork from skillet, and wipe the skillet clean.
• Add another tbsp of olive oil to the skillet and heat it up. Add the onion and pepper mixture and cook for about 5 minutes until the onion is caramelized and the peppers are soft. Add the pork back to the skillet, mix with peppers and onions and cook for a minute.
• To make the guacamole, mash the avocados in a small bowl, then add the rest of the ingredients and stir well.
• Assemble the tortillas, add some pork, onion, peppers, and top with avocado. Garnish with cilantro if preferred.

SLOW BRAISED PORK LEG WITH CITRUS AND FAJITA SEASONING

Steps:

• Season your pork leg liberally with salt and pepper. Then, rub on the dried oregano and fajita or taco seasoning.
• For the marinade, whisk together the orange and lemon juices with the minced garlic in a bowl. Place the leg in a gallon Ziploc bag and pour in ¾'s of the marinade. Let the roast marinate in your fridge for 24 hours.
• The next day, preheat the oven to 300°F and let the pork sit at room temperature while the oven heats up. Transfer the pork leg to a large Dutch oven (5 to 6 quart), add the bay leaves, pour in the remaining marinade and the ¼ cup of water.
• Cover the pot with parchment paper, pressing it down until it almost touches the pork, and put on the lid.
• Cook the roast in the oven for 3½ to 4 hours or until tender, turning it every hour.
• Once the pork is done cooking, take the Dutch oven out of the oven. Remove the string webbing from the pork leg and shred up the meat into a separate bowl. Pour in the defatted braising liquid on top of the shredded meat and serve!

PORK FAJITAS

Steps:

• In a medium-sized bowl, add the sliced pork, olive oil, and fajita seasoning. Stir to coat the meat well.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced pork and cook for 8-10 minutes or until cooked through. Remove from skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon of olive oil, sliced onions, and sliced peppers. Cook for about 5 minutes until the onion is caramelized and the peppers are soft.
• Add the pork back to the skillet, and stir in with the onions and peppers. Cook for an additional 3 minutes, or until they are all warmed through together.
• Serve with warm tortillas and toppings of your choice!

CARIBBEAN BRAISED PORK WITH CITRUS

Steps:

• Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
• Refrigerate covered overnight, stirring occasionally.
• Remove the pork from the marinade, reserve the marinade.
• Heat the oil in a large pot over high heat and brown the pork in batches.
• Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
• Cook until the marinade is reduced by half and add the pork and remaining ingredients.
• Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
• Serve garnished with cilantro and lime wedges.

PORK TENDERLOIN FAJITAS

Steps:

• In a small bowl, combine cilantro, garlic powder, chili powder and cumin; set aside. In a large skillet, saute pork in oil until no longer pink. Add onion and green pepper; cook until crisp-tender. , Sprinkle with seasoning mixture; toss to coat. Spoon onto tortillas; serve with cheese and sour cream if desired.