| Description: | I used a 3 lb bone in pork butt that I cut into chunks. I marinated the pork in mojo sauce and the other ingredients over night. Just before cooking the pork on the BGE Ginny cooked it in a pressure cooker for 20 minutes. After it was done in the cooker I wok\'d it on the large in oil for a few minutes until crispy. The onions were also cooked in the wok for about 3 minutes as they are be crunchy as well. It is one of our favorite Cuban dishes. |
| Ingredients: | Masitas de Puerco (twice cooked pork)
Ingredients:
2-1/2 lb. fresh pork loin or pork butt
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup unsweetened orange juice & 1/4 cup lime juice) or Mojo sauce
2 cups water
1 cup olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin
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| Instructions: | Directions:
Cut pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice or mojo sauce, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.
Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Or cook in a pressure cooker for 20 minutes.
Have the BGE at 400 degrees at the dome and in a wok or CI DO put about 1 inch of oil. Quickly brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices the last few minutes and saute briefly. Garnish with lime wedges. Serve with black beans & white rice.
Enjoy.... |
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