Prickly Pork Recipes

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PRICKLY PORK



Prickly Pork image

This is a rather unusual recipe that I came up with using the crockpot with outstanding results. You can serve this up alone, in taco shells, or soft tortillas...any way, the result is great! Nopalitos (cactus pieces) have a flavor that is all their own, but can be kind of like a mild artichoke flavor and if it is spiced in the jar, can have a little green chile taste. You can get the nopalitos in the Mexican section of your supermarket or any Mexican grocer.

Provided by PalatablePastime

Categories     Pork

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
4 cloves garlic, minced
1 teaspoon Mexican oregano
1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
1 yellow onion, sliced (rings separated)
3/4 cup ranchera salsa (or other salsa)
fresh flour tortilla (optional)
taco shell (optional)
shredded lettuce (optional)
shredded cheese (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
  • Place meat in the bottom of the crockpot.
  • Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
  • Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
  • Strain meat and vegetables from crockpot.
  • Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.

PORK TENDERLOIN WITH PRICKLY PEAR TEQUILA BBQ SAUCE



Pork Tenderloin with Prickly Pear Tequila BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h57m

Yield 6 to 8 servings

Number Of Ingredients 21

2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total)
Canola or peanut oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows
3 medium red onions, 2 whole, 1 minced
1 tablespoon canola oil
3/4 cup frozen prickly pear cactus puree, thawed
3 tablespoons unsalted butter
1/2 teaspoon coriander seed, freshly toasted and ground
1 1/2 teaspoons cumin seed, freshly toasted and ground
1 teaspoon crushed red pepper flakes
2 serrano chiles, ribs and seeds removed, minced
2 serrano chiles, ribs and seeds removed, minced
3 garlic cloves, minced
1 teaspoon lime zest
1/2 cup white Worcestershire sauce
1/2 cup tequila
1/4 cup apple cider vinegar
2 tablespoons lime juice
3/4 cup water
2 teaspoons kosher salt

Steps:

  • Preheat an outdoor grill to medium heat.
  • Brush the pork tenderloins with oil. Season generously with salt and pepper.
  • Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
  • Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
  • Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
  • Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
  • Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
  • Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.

STICKY PORK



Sticky pork image

A low-fat fave, this pork can be left overnight or cooked to go, don't let on how simple it is and impress your friends

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 5

500g piece pork fillet
4 tbsp soy sauce
1 tbsp clear honey
finely grated zest and juice 1 orange
large knob of root ginger , finely grated

Steps:

  • Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
  • Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

Nutrition Facts : Calories 165 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 28 grams protein, Sodium 1.56 milligram of sodium

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