Caribbeanporkkabobs Recipes

CARIBBEAN PORK KABOBS

Steps:

• In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
• Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
• Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.

CARIBBEAN PORK KABOBS

Steps:

• Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
• Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
• Grill over hot coals 10-12 minutes, turning often, until nicely browned.
• Serve with hot rice and kabobs of grilled fruit & pepper chunks, if desired.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

CARIBBEAN PORK BOWL

Steps:

• Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
• Remove husk, drain and rinse in cold water.
• Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
• Cover and chill.
• Blend spices.
• Toss trimmed pork with spice mixture.
• Heat oil in a large saute pan over medium-high heat.
• Saute pork for 5 minutes, stirring occasionally.
• Stir in kielbasa and garlic.
• Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
• Deglaze with lime juice and boil until syrupy, 1-2 minutes.
• Serve with black beans and rice, and top with tomatillo salsa.