Chili Lime Pork Recipes

LIME AND CHILE ROASTED PORK SHOULDER

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.

CHILE-LIME PORK ROAST

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place meat on prepared baking sheet.
• Combine vegetables in large bowl. Mix dressing and taco seasoning mix until blended. Add 3 Tbsp. dressing mixture to vegetables; mix lightly. Spoon around meat on baking sheet.
• Add pepper jelly to remaining dressing mixture; mix well. Reserve 1/2 cup jelly mixture for later use; brush remaining jelly mixture onto meat.
• Bake 40 to 50 min. or until meat is done (145°F). Transfer meat to carving board; cover loosely with foil. Let stand 10 min. before slicing to serve.
• Serve meat and vegetables with the reserved jelly mixture.

PORK RINDS WITH CHILE LIME SALT

Steps:

• Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
• Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
• Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
• Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt.
• Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.

EASY CHILI-LIME PORK CHOPS

Steps:

• Measure and mix dry seasonings.
• Rub seasoning mix on pork chops.
• Saute pork chops in skillet over medium heat, turning once, until nearly cooked. Use a little olive oil in the pan if chops are lean enough to be likely to stick.
• Turn heat to very low, sprinkle sherry over chops, and cover the pan.
• Let chops sit about 5 minutes or until fully cooked. Chops should be nicely browned and not dried out.
• Remove to a serving platter and pour any pan juices overtop.
• Note: Chili-lime pork chops could get MUCH fancier with the use of fresh lime juice, lime zest, specific varieties of chilies, etc. but this easy version was what I was up to after a 10 hour shift in the near-100-degree heat.
• Note: This would be very good cooked on the grill and served with sauteed onions and peppers.

GARLIC-LIME PORK CHOPS

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

CHILI-LIME GRILLED PORK CHOPS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
• When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.