Tag: pork
Colombian Pulled Pork Arepas
Colombian Pulled Pork Arepas
This pulled pork is next level. Pork shoulder gets rubbed with cumin, paprika, and achiote, then simmered in a slow cooker with onion, garlic, green onions, and dark beer. I used a nice locally brewed porter from my friends at the Urban Growler in Saint Paul. The pork will take about 6 hours in your slow cooker. Once the pork is finished, transfer everything from the slow to a large saucepan. Since there is all of this pork/beer broth left, we are going to cook it all off; not wasting a bit of flavor. Once all of the liquid has evaporated, your pork is ready. I stuffed some of the pork into arepas with avocado, pickled onion, and cilantro.
Equipment
- slow cooker
- tortillas press
Ingredients
- 1 tbsp ground cumin
- 2 tsp salt
- 1 tsp paprika
- 1 tsp ground achiote
- 1 tsp black pepper
- 1 small onion diced
- 6 garlic cloves minced
- 5 green onions chopped
- 1 1/2 cups dark beer
- 4 lbs pork shoulder
Arepas
- 1 cup masarepa flour
- 1 cup warm water
- 1 pinch salt
- vegetable oil for frying
Toppings
- pickled onion
- avocado mashed
- cilantro chopped
Instructions
Pulled Pork
- Make a bed of onions in the bottom of a slow cooker. Layer with green onions and garlic. Pour in the beer.
- Mix together all of the spices.
- Rub the pork shoulder with the spice rub.
- Place in the slow cooker and cover.
- Slow cook for 6 hours until the pork falls apart.
- Place all of the contents in the slow cooker in a large saucepan over medium high heat.
- Cook down until all of the liquid has evaporated.
Arepas
- Mix together the masarepa flour, salt, and warm water. Let sit for 5 minutes.
- Mix in more warm water ass needed to form a dough.
- Split into balls.
- Place a dough ball on a plastic wrapped tortilla press.
- Press until it is between 1/4” – 1/2” thick.
- Pour 1/4” deep of cooking oil in a sauté pan and heat over medium high heat. Add in an arepa. Turn down the heat to medium.
- Cook for 6 minutes a side until golden brown and crispy.
Uruguayan Chivito
Uruguayan Chivito
The chivito is the national sandwich of Uruguay. This whopper of a sandwich has beef tenderloin, ham, cheese, avocado, pickled red onion, basil, and mayonnaise on a toasted bun.
Ingredients
- 1 tbsp olive oil
- 2 brioche rolls
- 6 oz beef tenderloin thinly sliced
- salt and pepper to taste
- 4 slices ham
- 2 slices mozzarella cheese or Swiss
- 1/2 avocado thinly sliced
- 1/2 cup basil
- pickled red onions
- mayonnaise
Instructions
- Heat up the olive oil in a large sauté pan over medium high heat. Toast the buns for a couple of minutes. Remove from the pan.
- Seadon the tenderloin with salt and pepper. Add to the sauté pan. Sear for a minute on the first side.
- Flip the tenderloin. Create 2 piles with the beef. Top each pile with a slice of cheese. Cook for 2 minutes. Add the ham to the pan and cook for a minute.
Sandwich Assembly
- Spread mayonnaise on both sides of the buns.
- Place the avocado slices on the bottom half; pickled red onions on the top.
- Place the beef/cheese pile on top of the avocado.
- Top the beef with a handful of basil. Place the ham on the red onions.
Cuban-Style Pork Chops
Cuban-Style Pork Chops
Cuban-style pork chops are marinated in sour orange juice, white wine, a lot of garlic, cumin, and oregano. The pork gets seared for a few minutes a side, then removed from the pan. Onions are sautéed, then quickly simmered with the reserved marinade with the pork chops finishing off in the citrusy sauce.
Ingredients
- 4 bone-in pork chops 3/4” – 1” thick
- 1 white onion thinly sliced
- 1/4 cup olive oil
Marinade
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/2 cup white wine
- 4 garlic cloves minced
- 1 tsp oregano
- 1 tsp ground cumin
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the pork chops for 8 hours.
- Heat up half of the olive oil on a large sauté pan or griddle over medium high heat. Place the pork chops on the griddle, reserving the marinade.
- Sear the pork chops for 3 minutes a side. Remove from the pan.
- Heat up the rest of the olive oil. Sauté the onions for 5 minutes until translucent.
- Pour the marinade into the pan. Place the pork chops on top of the onions. Turn the heat to medium low and cook the pork chops for 4 more minutes, turning over in the sauce and onions every minute.
