Pork Bocaditos Recipes

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PORK BRACIOLE



Pork Braciole image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil
Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
One 25-ounce jar marinara sauce

Steps:

  • In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
  • Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

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

PORK VERMICELLI



Pork Vermicelli image

Make and share this Pork Vermicelli recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb pork, cut in strips
2 teaspoons cornstarch
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 clove garlic, minced
1 dash crushed red pepper flakes
2/3 cup celery, sliced
1 red bell pepper, seeded and cut into strips
1 cup fresh mushrooms, sliced
1 1/2 cups fresh bean sprouts
2 cups cooked vermicelli
3 teaspoons soy sauce
3 tablespoons sliced green onions

Steps:

  • Combine pork strips, cornstarch, soy sauce, garlic, and pepper flakes.
  • Cover and marinate 30 minutes.
  • Heat oil.
  • Add pork mixture.
  • Stir fry 4-5 minutes.
  • Add celery and red pepper.
  • Stir fry until almost done.
  • Add mushrooms and bean sprouts.
  • Stir fry 3-4 minutes, until mushrooms give off some of their liquid.
  • Add vermicelli, green onions, and soy sauce.
  • Stir together until heated through.

Nutrition Facts : Calories 278.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 73.1, Sodium 487.4, Carbohydrate 7.4, Fiber 1.9, Sugar 3.7, Protein 27.9

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

PORK BURRITOS



Pork Burritos image

As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 burritos.

Number Of Ingredients 10

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Optional: Sliced avocado, sour cream and minced fresh cilantro

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.

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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