Caribbean Pork Bowl Recipes

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Steps:

• In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined., Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours., Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado and mayonnaise mixture., Freeze option: Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through. , For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 15 to 18 minutes, turning once, until no longer pink in center. For last 8 to 10 minutes of cooking, add onion slices; cook, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of cooking; cook, turning once, until golden brown.
• Serve burgers and onion between bread slices.

Steps:

• Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
• Remove husk, drain and rinse in cold water.
• Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
• Cover and chill.
• Blend spices.
• Toss trimmed pork with spice mixture.
• Heat oil in a large saute pan over medium-high heat.
• Saute pork for 5 minutes, stirring occasionally.
• Stir in kielbasa and garlic.
• Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
• Deglaze with lime juice and boil until syrupy, 1-2 minutes.
• Serve with black beans and rice, and top with tomatillo salsa.

Steps:

• Drain pineapple, reserving 1/2 cup juice for marinade.
• Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. Add garlic cloves pressed with garlic press.
• Place roast and juice mixture in resealable plastic food storage bag. Refrigerate 4 hours or overnight to marinate.
• Preheat oven to 350°F
• Using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
• Cut each onion into 8 wedges and pineapple rings into quarters.
• Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.
• Place vegetables and pineapple around roast.
• Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.
• Using oven mitts, carefully remove lid/bowl, lifting away from you. Continue baking 15-30 minutes longer or until thermometer registers 155F for medium.
• Remove baker from oven and let roast stand 10 minutes before carving. Cut about two thirds of roast into thin slices.
• Serve immediately with vegetables and pineapple.
• Wrap and refrigerate remaining roast for up to 4 days for use in Paradise Pita Pockets.

Steps:

• Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
• Add tenderloins and cook about 10 minutes or until browned.
• Turn occasionally.
• Combine the apple cider or juice with the remaining ingredients in a bowl.
• Pour over the tenderloins.
• Insert a meat thermometer into the thickest portion of the tenderloin.
• Bring to a boil.
• Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
• Occasionally, baste with the pan juices.
• When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• Slice the tenderloins diagonally across the grain into thin slices.
• Serve on a baguette or roll sliced in half lengthwise.
• Top the sliced pork with the"sauce".

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Steps:

• Combine first 4 ingredients (spices), and toss pork tenderloin to coat. Heat oil in skillet and saute pork for 5 minutes on medium high heat, stirring occasionally.
• Stir in kielbasa and garlic and saute an additional 5 minutes, or until kielbasa begins to brown, stirring to keep garlic from burning.
• Deglaze with lime juice and boil until syrupy, about 1-2 minutes.
• Serve with salsa.

Steps:

• Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
• Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
• Grill over hot coals 10-12 minutes, turning often, until nicely browned.
• Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.