Costa Vida Sweet Pork With Costa Vida Rice Recipes

COSTA VIDA SWEET PORK WITH COSTA VIDA RICE

Steps:

• 1. For the pork Place all the ingredients except for the last 1 cup of coke and 1/2 cup sugar in crock pot. cook on high 6 hours. Remove pork and shred with two forks. Add pork back to pot and add the last cup of coke and 1/2 cup sugar to pot. Cook on low 3 more hours
• 2. For the rice Place the broth and bouillon in a large pan. Bring to a boil. Add the rice and simmer covered for 20 minutes. Remove from heat and add the cilantro, green onions, and lime juice. Let sit covered for 10 more minutes. Season with salt.
• 3. Serve the rice with the pork in flour or corn tortillas. Garnish with desired condiments.

CANDY PORK

Steps:

• Put the palm sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn't scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.
• Preheat the oven to 300°F. In a large Dutch oven over high heat, heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, about 8 minutes. Transfer to a rimmed baking sheet and repeat with the remaining pork. When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more. Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they're completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.
• After 15 minutes of cooking, uncover the pot; the liquid should be simmering gently. If it's bubbling too vigorously, reduce the oven temperature to 275°F. Cook for 70 minutes-the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender. Remove from the oven and serve with steamed rice.