CUBAN STYLE PORK CHOPS RECIPES

CUBAN-STYLE PORK SANDWICHES RECIPE: HOW TO MAKE IT

Cuban-Style Pork Sandwiches Recipe: How to Make It image

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

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 large onion, cut into wedges
3/4 cup reduced-sodium chicken broth
1 cup minced fresh parsley
7 garlic cloves, minced and divided
2 tablespoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons lemon juice, divided
2 teaspoons ground cumin
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups fat-free mayonnaise
2 tablespoons Dijon mustard
10 whole wheat hamburger buns, split
1-1/4 cups shredded reduced-fat Swiss cheese
1 medium onion, thinly sliced and separated into rings
2 whole dill pickles, sliced

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, FatContent 18g fat (6g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 943mg sodium, CarbohydrateContent 32g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 33g protein.

BEST PORK CARNITAS – INSTANT POT RECIPES

Best Pork Carnitas – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 105 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 tbsp cumin
1 tbsp kosher salt
1 tbsp dried oregano
1 tsp chipotle chili powder
1 tsp smoked paprika
2 Oranges (cut in half)
2 limes (cut in half)
orange juice ( as needed (or water), Additional )
3-4 lb well-marbled pork shoulder (or butt cut into ~ 1 lb pieces and left at room temp for 15 minutes)
1 tbsp oil
2 cloves garlic (minced)
1 onion (quartered)
2 cinnamon sticks
Corn tortillas (or flour tortillas for serving)
1/2 cup chopped cilantro (Toppings (optional))
Avocado slices (Toppings (optional))
Lime wedges (Toppings (optional))

Steps:

Squeeze oranges and limes into a small bowl or measuring cup. Add additional orange juice (or water) to make 3/4 cup liquid, reserve rinds.
In a medium bowl, combine the Rub Mixture ingredients, then add the pork pieces and coat thoroughly.
Add oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the pork on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add garlic and cook for 1-2 minutes until lightly browned.
Add orange/lime juice to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add quartered onion to the pot and lay pork pieces on top of the onion. Place citrus rinds cut-side down on top of the pork. Drop in cinnamon sticks.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 60 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the pork from the pot to a parchment-lined baking sheet and shred. Pour 2/3 cup cooking juice over the meat.
Set the pan under the broiler until tips of pork are browned and slightly crisp, 3-5 minutes.
Serve warm on tortillas with your choice of toppings.

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SWEET BARBECUED PORK CHOPS RECIPE: HOW TO MAKE IT

I often prepare a double batch of these tangy bbq pork chops, then freeze half to keep on hand. They are so easy and taste so fresh, family and friends never guess this quick entree was frozen! —Susan Holderman, Fostoria, Ohio
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