Pork Rinds With Chile Lime Salt Recipes

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LIME AND CHILE ROASTED PORK SHOULDER

Provided by Food Network Kitchen

Categories     main-dish

Time 13h40m

Yield 8 to 10 servings

Number Of Ingredients 12



Lime and Chile Roasted Pork Shoulder image

Steps:

  • 1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn't trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  • 2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  • 3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  • 4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.

10 cloves garlic
2 scallions, sliced (white and green parts)
2 tablespoons coriander seeds
1 chipotle chile in adobo plus 2 tablespoons adobo sauce
2 teaspoons cumin seeds
Kosher salt and freshly ground pepper
1 (6 to 8-pound) Boston butt pork shoulder, bone-in
4 wide strips fresh lime zest
1 cup fresh lime juice
1 cup fresh orange juice
3/4 cup extra-virgin olive oil
2 cinnamon sticks, broken up

LIME-CHILI SALT

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/3 cup

Number Of Ingredients 3



Lime-Chili Salt image

Steps:

  • Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

1 cup flaky sea salt, such as Maldon
1/4 cup lime zest (from about 6 large limes)
2 tablespoons chili powder

CHILE LIME CREMA AND PORK RIND CORN ON THE COB

Provided by Geoffrey Zakarian

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8



Chile Lime Crema and Pork Rind Corn on the Cob image

Steps:

  • Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
  • Prepare a grill for medium-high heat.
  • Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
  • Spread the crema onto the corn and coat with the pork rinds.

6 ounces mascarpone
1/4 cup Parmigiano-Reggiano
1/4 cup minced scallions
2 tablespoons minced oil-packed red chiles, such as Calabrian
1/8 teaspoon kosher salt
1 lime, zested and juiced
6 ears corn, shucked
1 cup crushed pork rinds

PORK RIND CHEESE PUFFS

Provided by Kelsey Nixon

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9



Pork Rind Cheese Puffs image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cheddar ranch: Mix all the ingredients together in a large bowl using a whisk. Set aside.
  • For the chipotle cheddar: Place the cheddar powder, chipotle powder, zest and kosher salt into a spice grinder and pulse 2 or 3 times. Don't over pulse or the moisture from the zest will cause the cheese powder to clump up. (If you don't have a spice grinder, just whisk well.) Transfer to a large bowl and set aside.
  • Spread out the pork rinds on a baking sheet. Bake until just hot, about 5 minutes; just enough to get the natural oils working so that the coating sticks more effectively.
  • Remove the pork rinds from the oven and immediately add half of them to the bowl with the cheddar ranch mixture and half to the bowl with the chipotle cheddar. Toss quickly and thoroughly, coating the pork rinds in the cheesy mixtures and sprinkling any leftover coating on at the end.

1/3 cup cheddar cheese powder
2 teaspoons onion powder
1 teaspoon garlic powder
Kosher salt
1/3 cup cheddar cheese powder
1 teaspoon chipotle powder
Zest of 2 limes
Kosher salt
10 ounces pork rinds

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