Free Recipes Archive
Use canned jackfruit as a pork substitute in these vegan tacos. A simple pineapple salsa gives them a fresh finish. serves 4 28 ounces young green jackfruit packed in water, drained 1 serrano chile pepper 1 tablespoon vegetable oil 1/2 Read More …
4 1/2 lbs pork butt 6 cups water 7 slices orange zest 6 garlic cloves, minced 1 1/2 onions, diced 1 1/2 teaspoons crushed red pepper flakes 1 1/2 cinnamon sticks, preferably Mexican 2 bay leaves 1 1/2 teaspoons oregano Read More …
15 pounds pork shoulder butt, cut into 3/4-inch cubes 1/4 cup vegetable oil 6 cups orange juice 6 cups cola 3 cups Kikkoman Lime Ponzu Citrus Seasoned Dressing & Sauce Brown pork in oil on all sides. Add remaining ingredients Read More …
1 1/2 pounds boneless pork shoulder 2 tablespoons brown sugar, packed 1 tablespoon tequila 1 tablespoon molasses 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, finely chopped 1/3 cup water 1 green onion with top, sliced Cut pork Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) pork shoulder roast (remove fat and cut into 6-inch cubes) 1 orange 1/2 lemon 10-1/2 ounces canola oil 3 cloves garlic 1/2 ounce salt Bay leaves 1 cup brown sugar Heat Read More …
Source: Centro Cocina Mexicana, Sacramento, California Chalupas 1-1/2 cups prepared corn masa Safflower oil for frying Topping 1-1/2 cups shredded carnitas or chicken 3/4 cup Roasted Tomato Salsa (recipe below) 6 heaping tablespoons finely chopped white onion 6 tablespoons finely Read More …
1 1/2 pounds boneless pork shoulder 2 tablespoons brown sugar, packed 1 tablespoon tequila 1 tablespoon molasses 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, finely chopped 1/3 cup water 1 green onion with top, sliced Cut pork Read More …