πŸ”₯ Recipe: Cuban-Style Pork with Pineapple Salsa

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The Best Cuban Salsa Recipes on Yummly | Cuban Pork Chops, Cuban Sandwich, Cuban Picadillo.


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1/4 teaspoon dried crushed red pepper.


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This Green Mojo Sauce is loaded with fresh herbs, garlic & spicy peppers If there is one sauce recipe that I make over and over again, it's got to be We just ate at our Cuban restaurant and we love this sauce & always buy.


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4 green onions, chopped.


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The Best Cuban Salsa Recipes on Yummly | Cuban Pork Chops, Cuban Sandwich, Cuban Picadillo.


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The Best Cuban Salsa Recipes on Yummly | Cuban Pork Chops, Cuban Sandwich, Cuban Picadillo.


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1 teaspoon honey.


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1/4 teaspoon dried crushed red pepper.


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1 tablespoon extra virgin olive oil.


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1 tablespoon lime juice.


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Marinate overnight, flipping the pork halfway. Line a rimmed baking sheet with foil and set a wire rack inside. Remove the meat 1 hour before cooking. Sign up free to get: are you a foodie? Add the pineapple, habanero and cilantro to the onions, and fold to combine. Forgot password? Thanks for Signing up. Tags: Pork MainDishes. Who should we send this to? While the pork is braising, make the pineapple salsa: In a medium bowl, combine the onions and lime juice, season with salt and let macerate for 15 minutes. Place the pork on a work surface, skin-side up. Directions 1. Prep Time: 35 minutes, plus marinating overnight Cook Time: 4 hours and 20 minutes Total Time: 4 hours and 55 minutes, plus marinating overnight. Using butcher twine, tie around the shoulder to hold it together and season with more salt. Rate this recipe:. Provide up to 2 friends' info:. Transfer it to a large pot, skin-side up, and pour the remaining orange and lime juices around the meat. You've now added the To-Dos below to your personal list. To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. Continue to cut, making long strokes, lifting the meat until it is completely rolled out and flat. Thanks for sharing! Close Tasting Table To-Dos. Using a sharp knife, score the skin in 1-inch intervals to form a crosshatch pattern. Remove the meat from the oven, tent with foil and let rest for 15 to 20 minutes before shredding. We sent you a verification email. Send this to a friend! Flip over and rub the remaining marinade into the skin. Happy eating! Get the Tasting Table newsletter for adventurous eaters everywhere Sign up Your information will never be shared with a third party. Adjust with lime juice and salt as needed. Don't have a password? Print Save. Sign up free to get: Our award-winning newsletter Invitations to exclusive dining events Tools to easily save recipes and articles FB-fLogo-ex Continue with Facebook or.{/INSERTKEYS}{/PARAGRAPH} If you can't find sour oranges, just use equal parts orange and lime juices to get that sweet-tart flavor for the marinade. Would you make this recipe again? To butterfly the pork, start by making an incision about 1 inch up, lengthwise. Total Time: 4 hours and 55 minutes, plus marinating overnight. Around the Web. {PARAGRAPH}{INSERTKEYS}What makes this dish so special is the mojo de ajo , a sauce traditionally made with Seville sour oranges, oregano and a lot of garlic. Place the pork, skin-side up, in a large Dutch oven and pour the stock around the meat. Please verify to begin receiving our newsletter and using your account. Transfer the pork to the prepared baking sheet, skin-side up, and roast until the skin begins to puff and crisp, rotating if needed, another 18 to 20 minutes. Hot Stuff.