f slow cooker. Top with pork shoulder and pour juice and
To make the Cuban Roast Pork: Mash the garlic and salt
rge sealable bag with the pork and marinate in the
t up, then add the pork shoulder.
Place the zipped
eady to serve.
Prepare Mojo Criollo: put onion slices in
Puree the first 9 mojo marinade ingredients in a blender
ith generous portions of pickles, pork, ham, and cheese, in that
ith cumin seeds. Rub over pork. Season.
Heat 1 tbsp
tock pot, saute the pulled pork and chopped onion in the
oarse paste.
Add the pork pieces and toss until the
homogenous paste. Add the pork and toss to coat well
Cook in fry pan with pork juices until boiling , then simmer
cups.).
Place the pork tenderloins in a zipper
Preheat oven to 375 degrees F. Mix all ingredients, except pork and tortillas, in small bowl. Pierce pork several times with a fork. Place pork in large resealable plastic bag. Add marinade mixture; turn to coat well. Massage marinade into pork for 5 minutes.
Place pork and marinade in glass baking dish. Cover with foil.
Bake 30 minutes or until desired doneness. Let stand 10 minutes. Cut pork into 3 pieces, then shred. Mix pork with pan juices in baking dish. Serve on warmed tortillas with desired toppings.
up olive oil. Sprinkle the pork generously with salt and brush
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson Stone Ground Mustard.
Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Cut the pork shoulder into 2-inch cubes,
ice is tender.
For pork, cut 4 slits into each
c marinade.
Place pork in a large resealable plastic
Eliminate grease excess from the pieces of pork.
In a big refractory tray, season the pork with the sour orange juice, onion, garlic, oregano, cumin, salt, pepper and bay leaf.
Let marinade in the fridge for 12 hours.
Preheat the oven to 350\u00b0 F.
Take the pork out of the fridge two hours before putting it in the oven.
Bake the pork in the marinade for 2 or 3 hours or until tender.
Turn the pork from time to time so all sides get well cooked.
Take out the bay leaf before serving.