CHINESE BOX TO COOK PIG RECIPES

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COPYCAT JACK IN THE BOX TACO RECIPE | TOP SECRET RECIPES



Copycat Jack in the Box Taco Recipe | Top Secret Recipes image

Older than both McDonald's and Burger King, Jack-in-the Box is the world's fifth-largest hamburger chain, with 1,089 outlets by the end of 1991 in thirteen states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast food world. Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the Box Taco has been served since the inception of the chain, with very few changes over the years. If you're a fan of the Jumbo Jack or any of Jack's Shakes click here for my clone recipes. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 9

Nutrition Facts : Calories 190 calories

LECHON RECIPE | MYRECIPES



Lechon Recipe | MyRecipes image

A traditional pork dish from Spain, lechón is a suckling pig that's roasted. The pig is the star here, so make sure you properly source it. This home adaptation of a classic pig roast offers all the flavors you want in any pork product but is spiked with the delicious citrus-herbiness of the mojo. You can make the mojo up to 3 days ahead. You'll need an injection needle which can be found in the BBQ section of grocery stores.

Provided by Robby Melvin

Total Time 14 hours 0 minutes

Yield Serves 12

Number Of Ingredients 10

20 garlic cloves
1 bunch cilantro, trimmed
1 cup loosely packed fresh oregano leaves
5 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons ground cumin
1 ½ cups olive oil, divided
4 cups fresh orange juice (about 8 oranges)
4 cups fresh lime juice (about 10 limes)
1 (15- to 18-lb.) whole suckling pig

Steps:

  •  Place garlic, cilantro, oregano, salt, pepper, cumin, and 1/2 cup of the oil in a blender. Slowly add orange and lime juice, and pulse until smooth, 10 to 12 times. Remove 1 cup marinade mixture, and reserve for later use.
  •  Place pig in a container that is large enough to accommodate its size. Thoroughly coat with remaining marinade mixture, rubbing all over pig. Cover container, and chill 8 to 24 hours, basting occasionally.
  •  Preheat oven to 275°F. Place a wire rack in a large, aluminum foil-lined rimmed baking sheet or roasting pan. Remove pig from marinade, and place on rack, discarding marinade.
  •  Inject pig all over with reserved 1 cup marinade mixture, and rub with remaining 1 cup oil. Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160°F, about 4 hours, rotating pan, if necessary. Increase oven temperature to 425°F, and roast until skin is golden brown and crispy, about 1 hour. Let rest 20 minutes. Serve immediately.

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