RBS CUBAN PORK BOWLS
I was having a Cuban Pork attack one evening this week but didn't want to make the whole meal so I came up with this recipe which was fun to have and share with friends.
Provided by KitchenHacker
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The Rice.
- Bring Water to a boil in a medium covered sauce pan.
- Add salt and EVOO.
- Add tomato sauce.
- Add rice.
- Add cumin.
- Add black beans.
- Stir well and bring back to a boil, cover, reduce heat and simmer for about 30 minutes or until the liquid is absorbed.
- The Meat.
- Trim any excess fat off the pork.
- In a large covered fry pan, heat EVOO and Margarine. Add pork and Fahita spice, brown on medium high heat.
- Add Mojo, garlic and water and bring to boil and reduce heat.
- Add onion and green pepper on top of pork, cover and simmer about 25 minutes or until meat runs clear. Remove cover and continue to simmer until most all of the liquid is gone, and remove from heat.
- To Serve.
- Prepare tortilla bowls according to the directions that came with your pans and let cool for 5 minutes. Fill tortilla bowls with rice and bean mixture followed by the Pork mixture, dividing equally. Drizzle more Badia Mojo over the top and serve hot.
- Options might include sour cream, lime juice, or?
Nutrition Facts : Calories 483.4, Fat 13.1, SaturatedFat 2.3, Sodium 1115.8, Carbohydrate 78.5, Fiber 10.4, Sugar 5.1, Protein 13.7
R.B.'S CROCK POT CUBAN PORK ROAST
Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off..
Provided by KitchenHacker
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim all external fat from pork roast.
- Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
- Rub pork roast with garlic powder on all sides and place on top of onions.
- Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
- Spread minced garlic evenly over top of roast.
- Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
- Remove pork from crock pot and shred with 2 forks.
- Remove onions with sloted spoon and place over shredded pork.
- Serve over white rice.
- Serve remainder of the bottle of marinade to drizzle over pork.
CUBAN PORK
This zesty recipe leaves your kitchen smelling awesome and your taste buds dancing! I have made this recipe with pork tenderloin and pork chops. My next attempt will be with chicken, and I will try baking it. So, as you can see this recipe is very easy to adapt to your own taste and preferences.
Provided by rainyk
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
- Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.3 g, Cholesterol 79 mg, Fat 6.7 g, Fiber 0.6 g, Protein 25.8 g, SaturatedFat 2.1 g, Sodium 346.7 mg, Sugar 0.3 g
CUBAN-STYLE PORK SANDWICHES
Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don't have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 415 calories, Fat 18g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 5g fiber), Protein 33g protein.
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