Mini Cuban Reubens With Pulled Pork And Orange Mayo Recipes

CUBAN PULLED PORK TACOS WITH GUAVA GLAZE, SOUR ORANGE RED CABBAGE-JICAMA SLAW AND CHIPOTLE MAYONNAISE

Steps:

• For the pork: Using a paring knife, make small slits over the entire surface of the pork. Put the pork in a large roasting pan or bowl. Combine the oil, oregano, garlic and a big pinch of salt in a blender and blend until smooth. Rub into the slashes. Cover and refrigerate at least 8 hours and up to 24 hours.
• Whisk together the guava jelly, mustard, orange and lime juices in a bowl and season with salt and pepper.
• Prepare the roaster box according to manufacturer's instructions.
• Sprinkle the pork liberally with salt and pepper and put fat-side up on the rack over the roasting pan in the roaster box. Cook for 1 hour, flip, and cook another 2 hours. Glaze the top with the guava mixture, flip, glaze again, cover the box and cook another 30 minutes, or until the internal temperature of the pork is about 195 degrees F. You can check the meat occasionally to make sure the glaze on the top of the meat isn't burning, so you can add sufficient charcoal to keep the box hot without burning the glaze. Total cooking time will be between 4 and 5 hours. Remove the pork, tent lightly with foil and let rest 15 minutes. Pull the pork into bite-size pieces and toss with more of the guava glaze.
• Lay the warm tortillas on a flat surface. Smear some Chipotle Mayonnaise on each one. Fill the center with some of the pork, some of the Sour Orange, Red Cabbage and Jicama Slaw and top each with some cilantro leaves. Fold over and eat.
• Whisk the mayonnaise, pureed chipotles en adobo and lime juice together until smooth.
• Whisk together the orange juice, lime juice, honey and sugar in a large bowl. Add the jicama, onions, cabbage, carrots and cilantro and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow flavors to meld.

PORK POZOLE SOUP WITH ASIAN SLAW

Steps:

• For the Asian slaw: Add the green and red cabbage, carrots, vinegar, sugar, oil, salt and pepper and lightly toss, making sure the sugar and vinegar are evenly mixed together. Set aside to garnish the soup later.
• For the pozole chili broth: Heat flat top on medium-high heat; add 2 teaspoons of the oil. Place the tomatillos and tomatoes skin-side down and cook undisturbed until the skin is slightly charred, 5 to 8 minutes. Set aside until ready to start the broth.
• Rinse the pork pones in the sink to wash off any excess blood and set aside until ready to start the broth.
• Heat a large soup pot over medium-high heat; add the remaining 2 teaspoons oil. Add the pork bones, onions and garlic and let brown for 1 to 2 minutes. Then add the tomatoes and tomatillos. Fill the pot halfway with water. Add the dried chiles, bouillon, oregano, coriander, peppercorns, salt and cumin, Add 4 quarts of water to the pot (or until full), making sure all the peppers are submerged in the water. Cover with a lid and simmer over low-medium heat for 30 to 45 minutes; the dried chiles should be rehydrated. Pull out the pork bones and set aside to use again in the final broth.
• Using a soup ladle, scoop the broth and vegetables into a blender. Start at low speed and then increase to medium speed to gradually puree. Continue in batches until the pot is empty. Keep the pureed broth in a separate container. Use a medium-mesh sieve to strain the puree into a separate soup pot, then add 4 quarts of water. Add the pork bones back into the pot with the bay leaves, lime leaves and lemongrass. Let it simmer over medium-low heat for 1 hour.
• Strain the hominy from the can. Scoop 1/4 cup of hominy into a round soup bowl. Top with Asian slaw, soy marinated pork carnitas and then pour 2 cups of the soup broth over the meat and vegetables. Garnish with chopped cilantro, green onions and 6 tortilla chips.
• Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir.
• Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight.
• The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.