Cubanslowcookerporkchops Recipes

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

Steps:

• Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
• Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
• Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.

Steps:

• Brown lightly salted pork chops in oil at medium heat for 2 or 3 minutes.
• Turn chops, adding garlic, lime juice and water to the skillet.
• Cook uncovered turning once or twice till done and syrupy juices remain (6-8 min).
• Spoon sauce over chops, sprinkle with cumin and fresh pepper.
• Serve with rice, and vegetable of your choice.
• SIMPLE & DELICIOUS!

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

Steps:

• Heat the grill to high.
• Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
• Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
• Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
• Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

Steps:

• 1.Stir the mayonnaise, marmalade and oregano together in a small bowl.
• 2.Square off the ends of the bread and cut in half crosswise. Split each piece horizontally to hinge open. (If using Italian rolls, only split horizontally.)
• 3.Spread the flavored mayonnaise on the bottom of the breads. Top each with 3 slices of the ham, folding if necessary to fit on the bread, and then a layer of pickles and 3 slices of cheese. Finish each sandwich with 1/2 cup Pulled Pork. Spread the mustard on the top buns and close the sandwich.
• 4.Heat a medium cast-iron pan over medium heat. Melt the butter, add the sandwiches and press with a spatula to flatten. When the sandwiches are golden brown and crispy on the bottom, about 4 minutes, flip the sandwiches and press and cook until the cheese melts and the bread is golden brown, about 3 minutes more. Cut the sandwiches in half and serve.
• Pulled Pork:
• Put the pork, chicken broth, vinegar, garlic, bay leaf and onion in a small Dutch oven and bring to a boil over medium-high heat. Reduce the heat to a very low simmer, cover and cook, turning the pork every 45 minutes, until the meat is fall-off-the-bone tender, 3 to 4 hours. Allow to sit for 15 minutes until the meat is cool enough to handle. Shred the meat with a fork. Makes about 8 cups.

Steps:

• Heat the grill to high.
• In a large baking dish, mix together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil.
• Add the pork and turn to coat.
• Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
• Remove the pork from the marinade and pat dry.
• Place the chops on a flat surface, cut-side up and season with salt and pepper.
• Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop.
• Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
• Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes.
• Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
• Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste.
• Spoon over the chops and serve.

Steps:

• Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
• Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
• Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Steps:

• Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.

Steps:

• Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
• Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
• Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Steps:

• Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
• Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.

Steps:

• Place beaten eggs on a large plate.
• Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
• Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
• Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In shallow dish, mix cereal, 1 tablespoon cilantro, 1 teaspoon garlic, the orange peel, onion powder, oregano, cumin and pepper. Dip pork chops into buttermilk; coat completely with cereal mixture. Place on cookie sheet.
• Bake 25 to 30 minutes or until pork is no longer pink in center.
• Meanwhile, in 1-quart saucepan, heat oil over medium heat. Cook 1 tablespoon garlic in oil about 1 minute, stirring occasionally, until golden. Stir in lime and orange juices. Heat to boiling, stirring occasionally. Remove from heat; stir in 2 tablespoons cilantro. Cover; refrigerate until serving time. Serve with pork chops.

Steps:

• Heat olive oil in frying pan over medium heat.
• Add garlic, cumin, and oregano, cook 1 minute.
• Quickly add lime juice, and bring to boil until slightly thickened.
• Add salt and pepper, set aside to cool.
• Place pork chops in shallow bowl, cover with sauce, coating chops.
• Marinate for 1 hour in fridge.
• Grill or broil chops until well done, and reheat remaining sauce.
• Transfer chops to plate and pour sauce over chops.