Help Me Find My Yummy Mexican/Puerto Rican Pork Recipe!

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Discussion Overview

This thread revolves around a participant's search for a specific Mexican or Puerto Rican pork recipe, particularly for a slow-cooked dish without BBQ sauce. Participants share their experiences and suggestions related to the recipe, along with some personal anecdotes about cooking and flavors.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses difficulty in finding a specific pork recipe that is either Mexican or Puerto Rican, describing it as flavorful and cooked with spices like cumin and garlic.
  • Another participant suggests that the dish might be Carnitas, sharing their enthusiasm for the flavor.
  • One participant provides a detailed recipe for Slow Cooker Carnitas, including specific spices and cooking instructions.
  • Another participant shares a personal memory of a friend's mother making a similar dish called Chiliburros, emphasizing the use of cumin and fresh garlic.
  • Several participants discuss the authenticity of using fresh garlic versus garlic powder, with some preferring fresh for a more genuine flavor.
  • One participant shares their excitement about trying a Deep Baker for cooking a whole chicken, seeking advice on oven cooking times and temperatures.
  • Another participant clarifies that the Deep Baker's cooking times differ between microwave and oven, providing insights on cooking in stoneware.

Areas of Agreement / Disagreement

Views differ on the specifics of the pork recipe and the use of garlic, with some participants favoring fresh garlic while others discuss the merits of garlic powder. There is no clear consensus on the exact recipe sought, but there is agreement on the enjoyment of the flavors discussed.

Contextual Notes

The thread includes personal cooking experiences and preferences, with participants sharing their backgrounds and how they learned to prepare similar dishes.

Who May Find This Useful

Participants within the consultant community who are interested in exploring different pork recipes or seeking advice on cooking techniques may find this discussion beneficial.

M
mrssyvo
Messages
1,929
I have been unable to find this recipe, so asking for some help. I have a pork roast, that I want to use tomorrow in crock pot (very busy day) and I am looking for a recipe of a pork dish I had before, and have been trying to recreate it, with no luck. It is either puerto rican or mexican pork, used in sandwiches like pulled pork, but it does not have BBQ sauce, it is just cooked in spices, and is so yummy!!!! I believe it might have cumin in it, and garlic of couse- Does this ring a bell for anyone?
 
Sue, are you looking for a PC recipe, or just a recipe in general?

I have one that is really good, but it isn't PC....
 
  • Thread starter
  • #3
no, not a pc recipe- I guess I should have specified that- It is not for a show (yet) I just want to make it for dinner tomorrow night. Janice (JWPamp) is coming in the morning, for part 2 of our field trip- if you remember a few months ago, I went to her home to see her organization system of her office- Well, I am finally in my new office, so she is coming here, to help me figure it all out- then I have a DR appointment in the afternoon, no time to cook.
 
sounds like Carnitas. YUM!
 
Here you go. I usually double the cumin, use fresh garlic, and I add a small can of chopped green chilis.






SLOW COOKER CARNITAS

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth



DIRECTIONS
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
 
  • Thread starter
  • #6
Thank you !!!! I think this is it- You are the BEST!!!!
 
mrssyvo said:
Thank you !!!! I think this is it- You are the BEST!!!!
Click to expand...

You're welcome. :-)

Growing up, my best friends mom (who is Hispanic - from Mexico) used to make these all of the time. She called them Chiliburros. That is where I learned to use more cumin and add the chilis. Then, she served the meat with green taco sauce on flour tortillas that she heated up by flipping them from side to side right on the burner of the stove. They got little black charred marks on them...which just added to the wonderful flavor. I love these! Thinking about them makes my mouth water!
 
  • Thread starter
  • #8
Becky, do you add the fresh garlic in addition to the powder, or instead of?
 
mrssyvo said:
Becky, do you add the fresh garlic in addition to the powder, or instead of?
Click to expand...

Instead of....

Since discovering my PC Garlic Press many years ago, I haven't even purchased garlic powder. Don't own it!:D
 
  • Thread starter
  • #10
neither do I, that was why I was asking- I want it to be authenic, and I do not believe garlic powder is authenic.
 
Tonight I am making a whole chicken! I am planning to use my Deep baker for the first time!!!

Here is my question - I need to know how to cook it in the oven not the microwave with the Deep Baker.

It only gives directions for the Microwave and I am less than 3 hours away from dinner time!!

I will also be making mashed potatoes, bisquits, cranberry sauce and broccli!
 
pamperedchef02 said:
Tonight I am making a whole chicken! I am planning to use my Deep baker for the first time!!!

Here is my question - I need to know how to cook it in the oven not the microwave with the Deep Baker.

It only gives directions for the Microwave and I am less than 3 hours away from dinner time!!

I will also be making mashed potatoes, bisquits, cranberry sauce and broccli!
Click to expand...

Follow the guidelines on the packaging on the chicken. Your thermometer is your friend here. Cook til it's up to temp.
 
I understand all that but since the deep baker cooks differently than my normal baking sheet, I need to know if a different temp is required as well as how much faster it cooks.

I know when I put the chicken in the oven, it cooks in 3 hours. The deep baker is supposed to cook it in 30 minutes. If this is true, then I need to know how long to put it in the oven and what degrees.

If it just cooks the sameway as the baking sheet theres really no special reason for me to have the deep baker then? See what I am saying?
 
  • Thread starter
  • #14
it cooks in 30 minutes in the microwave, not in the oven. I have attached a sheet of recipes for the oven, see if any of them will help you with your question.
 

Attachments

Stoneware cooks more evenly than "regular" baking dishes. But otherwise, there's no difference. If you're baking something that has a short bake time (like cookies), you may need to add a few minutes to the time to allow the stone to heat up. Chicken in stoneware takes the same time as a glass or metal baking dish, it just stays moister.
 
  • Thread starter
  • #16
ChefBeckyD- Oh My Goodness,this was "slap your momma" good!!! exactly what I was looking for, but better than I remembered even. Thank you so much!!!! I may have to frame the recipe!!! Thanks again!!!!
 

Frequently Asked Questions

What ingredients do I need for a Mexican/Puerto Rican pork recipe?

For a delicious Mexican or Puerto Rican pork recipe, you typically need pork shoulder or pork loin, garlic, onion, cumin, oregano, bay leaves, and a variety of spices such as paprika and chili powder. You may also want to include ingredients like lime juice, cilantro, and bell peppers for added flavor.

How long does it take to cook the pork?

The cooking time for pork can vary depending on the method used. If you're slow-cooking, it usually takes about 6-8 hours on low heat. For oven roasting, it can take around 3-4 hours at 300°F. Always ensure the internal temperature reaches at least 145°F for safe consumption.

Can I use a different cut of pork for this recipe?

Yes, you can use different cuts of pork such as pork tenderloin or pork chops, but keep in mind that cooking times and methods may vary. Pork shoulder is preferred for its marbling and flavor, which results in tender, juicy meat when cooked slowly.

What side dishes pair well with Mexican/Puerto Rican pork?

Some great side dishes to pair with your pork include rice and beans, plantains, corn tortillas, or a fresh salad with avocado and lime dressing. You can also serve it with traditional sides like pico de gallo or guacamole for added flavor.

Can I make this recipe in advance and reheat it later?

Absolutely! You can prepare the pork in advance and store it in the refrigerator for up to 3 days or freeze it for longer storage. When reheating, make sure to warm it thoroughly to an internal temperature of 165°F for safety and best flavor.

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