How To Make Cuban Style Shredded Pork and Spanish Rice?!
Okay, so we're originally from Florida where there was a Latin Cafe on every street corner. Now we live in NC and it's IMPOSSIBLE to find Cuban food. So I would like to try and make some things myself.
I need a DETAILED, STEP by STEP recipe for some Cuban style shredded pork, something like I would find in a Latin restaurant. I would also like a good recipe for some Spanish rice and beans.
I have a 3 pound pork shoulder/butt/roast thing lol. And I will go to the store to buy all of the ingredients that I need. I prefer to make it in a crockpot, because that's how it's always served in the restaurants back home. But I will settle for making it in the oven, if the recipe sounds good.
Please and thank you!
Answers:
Cuban Style Shredded Pork "This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!"
Ingredients
* 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
* 1/2 teaspoon salt
* 2 (4 ounce) cans diced green chile peppers
* 3 cloves garlic, crushed
* 1/4 cup chipotle sauce
* 3 1/4 cups water, divided
* 1 1/2 cups uncooked long grain white rice
* 1/4 cup fresh lime juice
* 1/4 cup chopped cilantro
Directions
1. Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
2. Cover, and cook 7 hours on Low.
3. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
4. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.6 servings
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Authentic Spanish Rice with Beans
Spanish Rice & Beans
3 tbs Sofrito
1 pkt Goya Sazon seasoning
1 tsp Goya Adobo seasoning
1 (8 oz) can tomato sauce
3 Cups of water
1 (15 oz) can black beans, drained (or whatever beans you prefer)
2 cups long grain rice
1.Combine sofrito, sazon, and adobo in a large saucepan.
2.Add sauce and water, and bring to a boil over medium high heat.
3.Once boiling, add beans, and bring back to a boil.
4.Add rice, bring to a boil, cover and lower heat.
5.Cook for an additional 20-25 minutes, stirring every 5-10 minutes, until rice is tender. 5.Remove from heat, and allow to cool slightly.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: Makes 4 servings
Ingredients
1 (17-oz.) package fully cooked pork roast au jus
1/2 cup chopped onion
1 tablespoon olive oil
7 tablespoons mojo criollo Spanish marinating sauce (or Quick Spanish Marinating Sauce)<\a>
Black Beans 'n' Spuds<\a>
Garnishes: fresh cilantro sprigs, dill pickle stacker slices
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Preparation
1. Remove pork roast from package, and rinse with warm water; drain and pat dry with paper towels. Using two forks, break pork roast into chunks.
2. Sauté onion in hot oil in a large skillet over medium-high heat 3 minutes or until tender. Stir in mojo criollo sauce and roast. Cook 1 to 2 minutes or until thoroughly heated. Serve over Black Beans 'n' Spuds. Garnish, if desired.
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SPANISH RICE AND BEANS
1 tbsp. oil
2 cloves of garlic
1 sm. onion
1/2 green pepper
1/2 red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
4 slices of bacon
1 1/2 c. rice
1 can pink beans
1/2 can 14.5 oz. whole tomatoes
1 (6 oz.) can tomato sauce
In large pot heat oil, add garlic, onion, cut bacon slices in half, red and green pepper. Then add whole tomatoes and sauce. Let cook for about 5 minutes.
Add rice and beans to mixture and enough hot water to cover rice. Let come to a boil until rice is almost dry, add salt, pepper and paprika. Then cover and reduce heat. Let cook until rice is tender.