Ww 5 Points Pork Adobo Recipes

SLOW COOKED PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Season pork with salt and pepper.
• In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.
• Remove from heat and allow to cool.
• Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.
• Season pork generously with cumin, adobo, sazon, oregano all over.
• Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.
• Place pork in crock pot and cover.
• Cook low for 8 hours.
• After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.
• Remove bay leaves and adjust salt and cumin as needed.
• Let it cook another 15-30 minutes.

PORK ADOBO RECIPE

Steps:

• Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.
• Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce.
• In a skillet, heat oil over medium-low and add the minced garlic. Cook garlic until golden. Remove some of the garlic from oil leaving about 1/2 in the pan and transfer the rest to a small bowl.
• Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.
• Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.

WW 5 POINTS - PORK ADOBO

Steps:

• Combine pork, water, vinegar, soy sauce, bay leaf, and salt in med saucepan.
• Let stand 30 minute.
• Bring mixture to a boil.
• Reduce heat and simmer, covered, til meat is very tender, about 1 hours.
• Remove bay leaf before serving.

YUMMY CHICKEN PORK ADOBO

Steps:

• Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
• Boil then simmer uncovered for about 10 minutes or until almost tender.
• If mixture is dry, add about 1/2 cup water.
• Simmer covered until completely tender.
• Saute remaining garlic in hot oil until brown.
• Add meat then fry until brown.
• Add adobo sauce and simmer.

WW 5 POINTS CORN DOGS

Steps:

• Preheat oven to 375 degrees.
• Coat a large baking sheet with cooking spray.
• Unroll cornbread twists and separate into 8 equal parts using dough perforations as a guide (each of the 8 pieces will contain 2 cornbread twists).
• Pinch together the existing perforations between thumbs to make 8 polid pieces.
• Roll each pieces into a 4x5" rectangle.
• Spread 1 t. of mustard on each rectangle.
• Place hot dogs on rectangles, roll up and pinch the ends in a seal.
• Place egg whites and breadcrumbs in separate shallow dishes.
• Roll corn dogs first in egg whites, then in breadcrumbs, turning to coat.
• Transfer corn dogs to prepared baking sheet.
• Bake until golden brown, about 25 minutes.

PORK TENDERLOIN WITH LEMON MUSTARD SAUCE - WW 5 POINTS

Steps:

• Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
• Sprinkle each piece with lemon pepper.
• Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
• Place pork on heated platter and cover with alumunium foil; set aside.
• Add lemon juice, Worcestershire sauce and mustard in skillet.
• Cook until sauce is heated and pour over pork.
• Serve immediately.

CABBAGE BEEF CASSEROLE (WW 5 POINTS)

Steps:

• Brown meat and onion and season to taste.
• Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
• Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
• Bake, covered at 350F for 1 1/2 hours.
• Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

WW 5 POINTS PORK, PINEAPPLE, AND CHILE TACOS

Steps:

• To prepare the marinade, combine the lime juice, chili powder, garlic, and cumin in a zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Let stand 10 minutes or refrigerate, turning the bag occasionally, up to 2 hours. Drain, reserving the marinade.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the pork and saute 3 minutes; transfer with a slotted spoon to a heatproof plate.
• Return the skillet to the heat and add the chilies, onion, and salt. Cook, stirring, until nearly tender, about 8 minutes. Add the pork and its juices, pineapple, and reserved marinade. Cook, stirring until the pineapple is softened and the pork is cooked through, about 5 minute.
• Meanwhile, heat the tortillas according to package directions.
• To serve, spoon a generous 1/3 cup of the filling into each tortilla and roll up to close.
• 5 Points per serving (2 tortillas).

WW 5 POINTS - COCONUT SHRIMP

Steps:

• Preheat oven to 445 degrees.
• Spray baking sheet with nonstick spray.
• In medium bowl, beat egg white, 1/2 cup flour, beer, baking soda, and salt.
• Place the 1/4 cup of flour in a shallow dish and the shredded coconut on another shallow dish.
• Grab a shrimp by the tail and coat well with the flour.
• Next, dip the shrimp into the egg white mixture and then roll in coconut.
• Press the coconut into the shrimp.
• Repeat with each shrimp.
• Place the shrimp on the baking sheet and bake until the coconut is toasted and the shrimp is done, about 10-12 minutes.
• 5 Points per serving (serves 6).

PORK ADOBO

Steps:

• Wash the meat and cut it into pieces you desire. Put the meat, salt, vinegar, crushed garlic and peppercorn together and allow it to cook for 30 minutes.
• In your skillet, on medium heat, put cooking oil and crushed garlic. When garlic is brown, add chopped onions and tomatoes.
• When tomatoes are done, add the pork adobo with juices and cook it for another 30 minutes on simmer.
• Serve with steamed rice.