Caribbean Pork Bowl Recipes

CARIBBEAN CHIPOTLE PORK SLIDERS

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.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

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.

CARIBBEAN PORK BOWL

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.

CAFE RIO COPYCAT PORK BOWLS

Steps:

• In a large bowl or shallow dish, combine 1 can cola and 1/2 cup brown sugar. Add pork; turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Place pork in a 5- or 6-qt. slow cooker. Add salt, garlic powder, onion powder, pepper and remaining can of cola. Cook, covered, on low until meat is tender, 8-10 hours., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Discard cooking juices and return meat to slow cooker. Stir in enchilada sauce, green chiles and remaining 1 cup brown sugar. Cook, covered, on low until heated through, about 2 hours., Serve pork in bowls over rice. If desired, add toppings.

CARIBBEAN PORK BOWL

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.

CARIBBEAN JERK PORK CHOPS

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.