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Recipe: Sour Orange Pulled Pork

Sour Orange Pulled Pork

Sour Orange Pulled Pork


With the election out of the way, forget about going red or blue and go orange with this recipe for Sour Orange Pulled Pork. The country may be divided on candidates, but (barring religious regions) we can all agree on the deliciousness that is pulled pork.

The sourness of the Sour Orange Pulled Pork goes great over a bed of mashed sweet potatoes. It’s a sour, sweet, salty, fatty combo that’s a great treat.

Ingredients:

  • 1/2 cup olive oil
  • 12 garlic cloves, mashed into a paste
  • 1 4-lb. bone-in pork shoulder
  • 4 cups chicken stock
  • 3 cups orange juice
  • 1 cup lime juice
  • 1/4 cup plus 1 TBSP honey
  • 3 large sweet potatoes
  • 3 TBSP butter
  • 1 small red onion, diced
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Directions:

    Sour Orange Pulled Pork

    Sour Orange Pulled Pork is slow cooked in a mixture of orange and lime juice.

  1. Whisk together 1/2 cup olive oil and garlic paste in a large roasting pan. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 8 hours and up to 24 hours. Remove from refrigerate 30 minutes before ready to cook.
  2. Preheat oven to 300F.
  3. Season the pork all over with salt and pepper. Add the chicken stock and cover.
  4. While pork is cooking, put the orange and lime juices and honey in a large saucepan over high heat. Bring to a boil and reduce to 2 cups (it will be a syrup consistency). Let cool to room temperature.
  5. Also while pork is cooking, cut sweet potatoes into 1-inch cubes and boil in a large pot for 15-20 minutes or until soft. Once cooked, mash sweet potatoes to desired consistency.
  6. Heat the butter in a large cast-iron skillet over medium heat. Add the onion and mased sweet potatoes and press into the skillet with spatula. Cook, scraping and turning as the bottom browns, until hot.
  7. Once pork has cooked, shred the pork using 2 forks or your hands.
  8. In a medium saucepan, toss the shredded pork with the sour orange honey glaze and reheat over medium heat.
  9. Serve the pork on top of prepared sweet potatoes (reheated if necessary). Garnish with cilantro leaves.

There are several components to Sour Orange Pulled Pork, but none of them are difficult. The hardest part will be leaving with the wonderful smell of slow-cooking pork in the oven. Exercise some patience!

You can also add some cilantro to the sweet potatoes while cooking if desired. And if you really want to go hog wild (couldn’t resist!) you also add some bacon. The more pork the merrier.

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8 Comments

Posted by on November 7, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs

I’m not ashamed to admit that chicken thighs are my favorite cuts of chicken. They have the most flavor and don’t dry out the way breasts can.

This is a simple recipe that relies on three things: spices, a glaze and a broiler. I went for boneless, skinless chicken thighs to keep it on the healthy side, but I’m sure it’s just as good, if not better, with skin-on, bone-in chicken thighs.

Ingredients:

  • 6 boneless, skinless chicken thighs
  • Juice of one lime
  • 6 TBSP honey
  • 2 TBSP apple cider vinegar
  • 2 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper (or ground red pepper)
  • 2 tsp red pepper flakes

Honey-Lime Glazed Chicken Thighs

Honey-Lime Glazed Chicken Thighs Broiling in the Oven


Directions:

  1. Set broiler to high.
  2. In a small bowl, whisk together lime juice, cider vinegar and honey. Set aside.
  3. In a medium bowl, mix together all spices. Add chicken thighs and toss to coat completely.
  4. Place thighs on a broiler pan (or foil-lined baking sheet) and broil for 5-6 minutes on each side.
  5. Remove from oven and brush one side with half of honey-lime glaze. Broil for 1 minute then glaze and broil the remaining side another minute.
  6. Serve with sides of your choice.

In my experience, chicken thighs are even better the second day so I would encourage you to make this and eat it the next day. Doing so will allow the spices to settle into the meat even more.

This is a very easy recipe with a nice kick that won’t blow your waistline.

 
7 Comments

Posted by on March 28, 2012 in Cookin', Entrees, Recipes

 

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