Bowl Game Grub: Cuban Pulled Pork

Well football fans the post season is on us.  The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers.  The LSU/Alabama rematch is pretty important too.  The NFL playoffs for their part are almost decided.  Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.

Cuban Pulled Pork
Recipe Type: Main
Author: Stuart Reb Donald
Prep time: 45 mins
Cook time: 8 hours
Total time: 8 hours 45 mins
Serves: 8
This is great served with black beans and a little saffron rice or use it to make a Cuban Pressed Sandwich.
Ingredients
  • 1 3-5 pound Boston butt roast
  • 1 bottle Mojo Criolle marinade (or 2 parts range juice, 1 part lemon juice, 1 part lime juice, 1 part white wine and herbs & spices to taste)
  • Jerk seasoning and Cinnamon to taste
Instructions
  1. Place the roast into a large zip top bag and pour the marinade over the top.
  2. Refrigerate for at least 24 hours and up to 72 hours turning once or twice a day.
  3. Heat a grill or Dutch oven to medium high heat. Drain the roast (reserving marinade) and seer on all sides, about 30 minutes.
  4. While the roast is cooking, preheat a crock pot to high and add the marinade.
  5. Add the roast to the crock pot fat side up and cook for one hour on high. Turn down to low and let cook for 6-8 hours. When the meat is falling apart it’s done.
  6. Remove most of the liquid reserving about a cup.
  7. Pull the pork and toss with the remaining liquid. Season to taste with Jerk seasoning and/or cinnamon. Lower the crock pot to warm and let steep at least 30 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Archives
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification