Cuban pork also happens to have a special place in Lo's heart. For years, Lo's friend Gail taunted her with stories about her mother's delicious empanadas. She shared recipes for her fool-proof flank steak, mango bread, and the always memorable Psycho Chicken. She taught Lo to make a great pot of beans. She also introduced Lo to the concept of marinating pork in orange juice, lime, and garlic -- which, if you've never tried it, is an absolute miracle.
So, when Lo stumbled upon Rebecca from Foodie with Family's recipe on Facebook, I knew it was only a matter of time before we'd be indulging in this wonderful Cuban variation on pulled pork.
We didn't use a roast as mentioned in the original recipe since we already had some country style pork ribs in the fridge just begging to be used. We suspect that the fact that the meat was cut up into pieces assisted in intensifying the deliciously citrusy flavor of the meat since we were able to layer the seasonings in between each piece of meat, thereby increasing the surface area that was exposed to the orange-garlic deliciousness.
This pork is so tender, so flavorful that you just might not know exactly what to do with it first. But, trust us when we say that, once you taste it, you'll have no hesitation in finding ways to get it into your belly!
Might we suggest the first night to simply wrap a bit of that luscious meat in a warm corn tortilla and have a side of black beans and rice? Maybe the next night, you could make a pizza with pork, jack cheese, and some refried beans... Or throw together a nice pulled pork panini with plenty of deliciously creamy cheese, as we did.
So, pour your margaritas (I have a recipe I'll share with you later this week) or Cuban Sidecars and enjoy this delicious Cuban pork however you desire.
Suggested listening: Buena Vista Social Club
Revised to include a quick note for those of you thinking of making this recipe: Pay attention to DAY 2 of the recipe, and don't skip the additional finishing sauce! The addition of the pork sauce reduction to the meat really ramps up the flavor of this dish.
©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.