Tuesday, February 15, 2011

Slow Cooked Sweet Barbacoa Pork with Caribbean Rice and Beans

I love going to eat at Chipotle's, but as it's not easy on the pocket book or calorie count I wanted to find a better way of enjoying it with out all the guilt. I got the idea from skinnytaste.com where she was asked to do the same thing for a different restaurant. I took her recipe for the pork and a recipe from my Cooking Light Cook Book for the rice. We loved it and it was close to Chipotle's, which is probably because it was a lot healthier.
Slow Cooked Sweet Barbacoa Pork
2.5 pound Pork Tenderloin
salt and pepper
garlic powder
6 oz Coke Zero
1/4 cup brown sugar
1/4 cup water

Step 2
8 oz Coke Zero
6 oz can sliced green chilies
8oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder
salt and pepper to taste
1/3 cup brown sugar

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Caribbean Rice and Beans
2/3 cup water
2/3 cup uncooked instant rice
1 tsp vegetable oil
Cooking spray
1 cup chopped onion
1/2 cup chopped celery1/2 cup diced green bell pepper
3 garlic clobes, minced
1 cup coarsely chopped tomato
1/8 tsp salt
1/4 tsp crushed red pepper
1/4 tsp ground cumin
1/4 cup chopped fresh cliantro
1 (15 ounce) can black, beans drained and rinsed
1/2 cup pre-shredded part-skim mozzarella cheese

1/ Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic; saute 5 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin; saute 2 minutes.
3. Stir in cooked rice, cilantro, and black beans; cook 1 minute or until thoroughly heated. Divide bean mixture evenly among 4 plates and sprinkle with cheese.

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