Best Pork Bocaditos Recipes

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and dry the pork shoulder, rub all over with salt and pepper.
• Combine 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 spreading it) and squeeze over the juice of the oranges.
• Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

CITRUS PORK QUESADILLA

Steps:

• For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
• Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
• Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
• Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
• For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
• For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
• Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
• Release the pressure and divide into 3 portions.
• For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
• For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
• For the pickled red onions: Slice onions 1/4-inch thick.
• Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
• For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
• Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.

EASY MEXICAN PORK BURRITOS

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

PORK BOCADITOS

Steps:

• In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
• Seal bag and marinate in the refrigerator 8-12 hours or overnight.
• Heat oven to 350ºF.
• Remove pork cubes from marinade, discarding marinade.
• Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
• Remove to serving platter or chafing dish and serve hot as an appetizer.

GRILLED BARBECUE PORK BITES

Steps:

• Cut pork into 32 (1-inch) pieces; place in medium bowl. In small bowl, mix chili powder, cumin, brown sugar, garlic powder and red pepper. Reserve 2 teaspoons spice mixture; sprinkle remaining mixture over pork pieces; stir to coat completely. Let stand 15 minutes.
• In small bowl, mix mayonnaise, mustard, reserved 2 teaspoons spice mixture and the onion; set aside.
• Heat gas or charcoal grill. Spray grill basket (grill "wok') with cooking spray. Spoon pork into basket.
• Place basket on grill. Cover grill; cook over medium heat 10 to 12 minutes, shaking basket or stirring pork once or twice, until pork is no longer pink in center. Serve with toothpicks and mayonnaise mixture for dipping.

BARBADOS PORK ROAST

Steps:

• Preheat oven to 350 degrees Fahrenheit. Make a spice rub by mixing salt and all the spices. Dry the surface of the pork with paper towels. Rub the spices all over the pork.
• Place pork in a roasting pan and put in the oven. Cook for about 1 hour or until the pork achieves an internal temperature of 155 degrees Fahrenheit.
• Remove pork from the oven and let rest for 10 minutes. Slice and serve.