Tequila Lime Pork Roast Recipes

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

TEQUILA-LIME PORK ROAST

Steps:

• Place pork in a large zip-type plastic bag.
• Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
• Remove pork from bag and discard marinade. Pat pork dry.
• Heat oven to 350°F.
• Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
• Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
• Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
• Slice and serve.
• NOTE: This could probably be done on a grill, too, but cook time might need adjusting.

TEQUILA AND LIME PORK SPARERIBS

Steps:

• Season the ribs with salt and pepper.
• In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
• Season with salt and pepper.
• Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
• Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
• Remove from the refrigerator and bring the ribs to room temperature.
• Preheat the grill on low.
• Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
• Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
• Remove from the grill and slice into individual ribs.

TEQUILA PORK ROAST

Steps:

• Heat pan with olive oil.
• Rub roast with salt and pepper.
• Place roast in pan, browning on all sides.
• Add Tequila and deglaze pan, scraping up all the brown bits.
• Add the beef broth.
• Add the diced veggies and bay leaf.
• Cover and simmer for 1 to 1 1/2 hours until tender.
• Remove roast to platter, tent with aluminum foil.
• Prepare Sauce-----------------.
• Make slurry of the mustard, horseradish, peanut butter and Worcestershire, set aside.
• Strain juices from the roast, pressing hard on the solids to get all the good stuff.
• Return juice to pan and reduce, about 1/2 hour until about half.
• Add mustard slurry.
• Return to a simmer- correct seasoning.
• Slice roast thinly, serving sauce on the side.