Mexican Pork With Pineapple Recipe

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WebLine a baking sheet with parchment paper or aluminum foil. Place a slice or two of the pineapple on the baking sheet. Take a …

Rating: 4.8/5
Category: DinnerCuisine: MexicanCalories: 597 per serving1. Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
3. Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
4. Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.

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Web3 cups diced pineapple 1/2 cup Mexican crema or sour cream 1/2 cup chopped cilantro for garnish Instructions Heat olive oil in a …

Rating: 4.7/5(7)
Calories: 554 per servingCategory: Lighter Meals1. Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, habanero pepper and 1 cup pineapple juice. Set aside.
2. Rub salt all over pork shoulder and in a 5-6 quart Dutch oven brown on all sides in olive oil. Remove pork, discard all but 1 tablespoon of oil in pot and return pork to pot, fat side up. Add 4 cups of pineapple juice, sprinkle the oregano and cumin over pork fat cap, and simmer on low for 2 hours, covered. Add the remaining pineapple juice to baste and keep moist as it continues to cook, 1 more hour, covered.
3. Remove bone if any and shred meat in pot. Add the red chili sauce and simmer for 1 more hour, uncovered. Simmer to reduce chili pineapple juice mixture if needed.
4. Toast ciabatta bread and spread with mashed black beans. Top with shredded pork, cubed pineapple, a drizzle of Mexican Crema and chopped cilantro leaves.

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WebFor the pork chops: Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend …

Rating: 5/5(15)
Total Time: 18 minsServings: 4Calories: 495 per serving1. Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.
2. Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.

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Web1 8-ounce can pineapple chunks in juice 1/2 cup chicken stock parsley leaves for garnish Instructions Preheat oven to 375 degrees. Heat a large skillet with olive oil over medium-high heat. Generously …

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Web1 cup pineapple juice 1 6 oz can tomato paste 1/4 tsp each salt and pepper 1 serrano pepper, chopped - make sure you wash your hands well after cutting the serrano pepper! 1 tbsp maple syrup Spicy …

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WebPrepare and slice the pineapple if not using canned. Layer some slices in the bottom of a 13 x 9 pan. Place the pork tenderloin on top of the pineapple slices. Drizzle the pork liberally with teriyaki sauce. …

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Web14 ounce can of unsweetened pineapple tidbits, 2 tablespoons honey, 2 tablespoons soy sauce, 3 cloves garlic Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the …

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WebIn a large Dutch oven or skillet, bring oil to a shimmer over medium-high heat. Over medium-high heat, brown the pork on all sides (about 3 minutes per side). Remove pork to a plate and set aside. In the same pot, add …

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WebGo to Recipe. 10. Pozole Rojo (Mexican Pork and Hominy Stew) If you’re looking to pump up your immunity, give this traditional Mexican pozole a try. You’ll be …

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WebCombine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about …

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Webget pineapple salsa recipe here Instructions Bring your pork tenderloins out onto the counter and preheat your oven to 475F. Rub the tenderloins all over with olive …

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WebStep 2. Place pork in a large bowl. Purée chiles and soaking liquid, garlic, vinegar, sugar, achiote paste, 3 oz. salt, half of the pineapple, and half of the onion in a …

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WebCuisine: Mexican Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes Servings: 8 Calories: 182kcal Author: lowcarbmaven.com Ingredients 2 …

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WebTurn the heat to high then add the peppers, pineapple, and onion to the pan and cook for 2-3 minutes, or until the peppers begin to soften. Pour the sauce into the pan and let it thicken. 3 bell peppers, 1 …

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Web2 days ago · Drain the oil from the skillet, leaving about 2 tablespoons. Sauté the bell peppers and shallots until softened and a bit charred. Season with salt and pepper. Add …

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Web1/2 Cup BBQ Sauce low carb 1/4 Cup Melted Butter Instructions For Shredded Pork Carnitas: Preheat oven to 400 F. In a cup, mix the cumin, chilli powder, …

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WebCurried cauliflower rice. This is a new version of the regular cauliflower rice. Perfect to serve with pork chops, pork loin, and a summer pork BBQ. Curry Cauliflower Rice Recipe (no …

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