Pork Margarita Recipes

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA PORK TENDERLOIN

Steps:

• Combine the first 10 ingredients in a shallow dish or large zip-lock freezer bag.
• Slice pork diagonally into 1-inch thick slices; add to tequila mixture.
• Cover or seal and chill for 1 hour, turning occasionally.
• Remove pork from marinade and throw away marinade.
• Grill, covered with grill lide, over high heat for 3-4 minutes on each side or until done.

PORK MARGARITA

Steps:

• Use a food processor to grind store-bought unflavored pork cracklings and dried chiles de arbol to taste until the mixture resembles a coarse meal.
• In a shaker filled with ice, shake the tequila, lime juice, Cointreau and tangerine juice. Rub the edge of a chilled cocktail glass with a lime, then dip the glass into the pork cracklings. Strain the liquids into the glass and garnish with the chili pepper if desired.

PORK CARNITAS

Steps:

• In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.
• In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

GAME DAY MARGARITA PULLED PORK (CROCK POT)

Steps:

• Trim any visible fat from the pork shoulder.
• Rub the seasoning into the meat and let rest for 20 minutes.
• Marinate the pork overnight in the apple cider.
• In the morning, put the pork shoulder in a crock pot and pour in the remaining ingredients. Use enough aple cider to cover the meat, if necessary, otherwise discard the cider.
• Cook on low heat for 6-8 hours.
• Remove the shoulder from the crock pot and allow to cool for 20 minutes.
• Reserve some of the cooking liquid, but avoid the fat on top.
• Pull the pork apart using forks.
• Rehydrate with some of the liquid if needed and serve.

GRILLED MARGARITA PORK CHOPS

Steps:

• .Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
• Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160º, brushing with the glaze during the last 5 minutes.
• Place on a serving plate and garnish with lime wedges and cilantro.

MARGARITA PORK KABOBS

Steps:

• Soak skewers in water for 60 minutes or make Recipe #227473 .
• Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
• Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.

MARGARITA PORK KABOBS

Steps:

• Combine margarita mix, coriander, and garlic. Place pork cubes in heavy plastic bag; pour marinade over to cover. Marinate for at least 30 minutes. Blend together well the butter, lime juice, sugar, and parsley; set aside.
• Thread pork cubes onto skewers, alternating with pieces of corn and pepper. (If using bamboo skewers, soak in water 20-30 minutes before using.) Grill over hot coals, basting with butter mixture, for 10-15 minutes, turning frequently.