Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)

Crispy Pork Carnitas with Pineapple Salsa (Mini Instant Pot)
The Instant Pot makes this Crispy Pork Carnitas recipe super quick & easy while cooking in the most delicious Cuban mojo sauce!
Serves: serves 2-3
  • PORK
  • 1 (2-2 ½ pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
  • salt and pepper
  • ½ tablespoon avocado oil or olive oil
  • 1 batch mojo sauce (see below)
  • for serving: chopped fresh cilantro leaves and fresh salsa
  • ½ cup beer (or chicken stock)
  • ½ head of garlic, cloves separated, peeled and minced
  • ¼ cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoons salt
  • ¼ teaspoon freshly-cracked black pepper
  • 1 cup finely diced fresh pineapple
  • ¼ cup finely chopped fresh cilantro
  • ¼ cup finely diced red onion
  • 1 tablespoon lime juice
  • ½ teaspoon ground cumin
  • ½ jalapeño, seeded and finely diced
  • salt and pepper
  1. In a medium mixing bowl, prepare the mojo sauce (see below).
  2. Season pork chunks on all sides with salt and pepper.
  3. Click the “Sauté” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is brown on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
  4. Pour in the mojo sauce* and toss briefly to combine. Close lid securely and set the vent to “Sealing.”
  5. Press “Meat,” then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.
  6. Cook. Then let the pressure release naturally, about 15 minutes.
  7. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
  8. Turn on the oven broiler to High.
  9. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork and toss to combine. Serve with the Pineapple salsa**
  10. *MOJO SAUCE:
  11. Whisk all ingredients together in a medium mixing bowl until combined.
  13. Toss all ingredients together in a medium mixing bowl until blended. Season with salt and pepper to taste, also adding in extra lime juice if desired.


Mojito Pork Chops

Mojito Pork Chops
Put a little Cuban spin on your pork chops with this fun cocktail-inspired skillet supper.
Recipe type: main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 bone-in pork loin chops (about 2 lb)
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups cubed fresh pineapple
  • ¼ cup dark rum
  • ¼ cup sugar
  • 2 tablespoons chopped fresh mint leaves
  • 1 lime, cut into wedges
  • 2 cups cooked white rice
  1. Rub pork chops with salt and pepper. In non-stick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 3 to 4 minutes or until browned on first side. Turn pork; reduce heat to medium, and cook 2 to 3 minutes longer or until pork is no longer pink in center (at least ). Transfer to plate; cover with foil to keep warm.
  2. In same skillet, melt remaining 1 tablespoon butter over medium-high heat; add pineapple, and cook 2 to 4 minutes, turning once, until pineapple is golden brown on edges.
  3. Remove from heat; add rum, and return to heat; cook 1 to 2 minutes over medium-high heat until rum absorbs into mixture. Add sugar; cook 1 to 2 minutes or until sugar melts and begins to caramelize.
  4. Pour pineapple mixture over pork. Sprinkle with mint. Serve with lime wedges and rice.
Pre-cubed pineapple from the grocery store works just fine in this recipe.


Classic Cranberry Mold

Classic Cranberry Mold
This recipe was given to me by a friend and it has been in her family forever. It is a popular recipe found all over the web. Tangy and fruity, this gelatin mold is not only easy to prepare but pretty, too
Recipe type: salad, sidedish
  • 2 packages ( each) raspberry gelatin
  • 3 cups boiling water
  • 1 can () whole-berry cranberry sauce
  • 2 tablespoons lemon juice (optional)
  • 1 can () unsweetened crushed pineapple, drained
  • ½ cup finely chopped celery
  1. In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set.
  2. Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Use sugar-free jello if desired.


Coke-Cola Cherry Pineapple Jello Salad

Coke-Cola Cherry Pineapple Jello Salad
This is the Old Fashion & Amazing Coca-Cola Salad. The cherries and cola flavor put this salad over the top. While the added sparkle (air bubbles) that the coke will add to this salad will make it even more of a standout.
Serves: 8
  • 1 (20 Oz) can of crushed pineapple, drained, but juices reserved
  • 1 (14.5 Oz) can of sweet Bing cherries or dark sweet cherries, drained, but syrup reserved
  • 2 (3 Oz) or 1 (6 Oz) package(s) cherry flavored Jell-O
  • 1 can of Coca-Cola (or diet Coca-Cola) chilled
  • Topping
  • 1 (8 Oz) package of cream cheese, softened to room temperature
  • ½ cup of powdered sugar
  • 2 cups of thawed Cool Whip or whipped cream
  1. Drain the cherry syrup and pineapple juices into a saucepan. Set the fruit aside in the refrigerator to chill. Bring fruit juices to a boil, remove from heat and mix in the Jell-O powder until fully dissolved. Put in a 4 cup measuring cup and stir in cola to make 4 cups of liquid about a can of cola. You will need 4 cups of gelatin liquid so you may need to add additional liquid. You can use more coke or else fruit juice or even water to make up the difference. Place the gelatin mixture in a mold and stir in the pineapple, cherries, Allow to fully set for at least 3 to 5 hours or longer - do not stir!
  2. For the topping, cream together the cream cheese and sugar; stir in the Cool Whip or whipped cream, until well combined. Use as a topping for salad.
  3. To serve top with a small dollop of the cream cheese topping.
You must use sweet cherries for this recipe.
Chill the fruit cans in advance if you have time - it will help the gelatin to set.
Do not use fresh pineapple as the enzymes in the fresh pineapple will prevent the gelatin from setting. In Canned pineapple the enzymes will have been removed.

To increase this salad, just keep the ratio of 4 cups of liquid for every large package of Jell-O you use, or 2 cups per small Jell-O package.

To lower the calorie fruit in unsweetened juice, diet cola, low fat cream cheese, Light Cool Whip and sugar substitute can be used.


Pineapple Cucumber Salad with Tropical Dressing

Pineapple Cucumber Salad with Tropical Dressing
The sweetness in the pineapple is balanced by the acidity in the tropical dressing and the crunchiness of the cucumber. This Salad is easy, eye catching, so refreshing and delicious that it will have your guests coming back for seconds.
Serves: 6
  • Salad
  • 1 pineapple, chopped
  • 1 English cucumber, chopped
  • ⅓ cup cilantro, roughly chopped
  • Salt and pepper (optional)
  • Tropical Dressing
  • 3-5 teaspoons fish sauce,
  • 1 teaspoon freshly grated lime zest, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 2 teaspoons light brown sugar
  • 1 teaspoon rice vinegar
  • ¼ teaspoon crushed red pepper
  1. Combine the Salad ingredients and toss to combine.
  2. Make the dressing by whisking the ingredients together in a bowl until combined well.
  3. Pour dressing over the Salad.
To make this salad even more healthy omit the tropical dressing and just add 2 limes, zested and juiced to the salad ingredients before tossing.
Nutrition Information
Serving size: 101 g Calories: 51 Fat: 2.5 g Carbohydrates: 7.5 g Sugar: 4.8 g Sodium: 237 mg Protein: .8 g Cholesterol: 0 mg


Pineapple Chicken with Honey Mustard Sauce

Pineapple Chicken with Honey Mustard Sauce
A tasty and easy dish.
Serves: 4
  • 20 ounces canned pineapple slices or chunks, in juice
  • 1 pound boneless, skinless chicken breasts or skinless chicken thighs
  • 2 cloves garlic, minced
  • 1 teaspoon ground thyme
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon cornstarch
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  1. Drain pineapple, reserving juice.
  2. Rub chicken with garlic and thyme, then sprinkle with black pepper to taste.
  3. Heat oil over high heat in a non-stick skillet. Brown chicken on both sides then remove to plate
  4. Add pineapple and sauté until golden
  5. Reduce heat to medium.
  6. Combine 2 tablespoons of the reserved pineapple juice with cornstarch; set aside.
  7. Combine honey,mustard and brown sugar; stir into skillet with remaining pineapple juice.
  8. Return chicken to pan
  9. Spoon sauce over chicken. Cover and simmer 15 minutes.
  10. Stir cornstarch mixture into skillet with chicken and sauce.
  11. Cook, stirring, until sauce boils and thickens.

Slow Cooker Aloha Pork chops


Slow Cooker Aloha Pork chops
Tropical dinner made easy, anytime –Love that! Tender and flavorful with little effort.
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1 (2O-ounce) can pineapple chunks (or tidbits) in juice
  • ¼ cup packed brown sugar
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon soy sauce
  • 2 teaspoons curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon red pepper flakes
  • 6 (7-ounce) bone-in blade-cut pork chops, about thick, sides slit to prevent curling
  • Salt and pepper
  • 1 Tablespoon water
  • 2 teaspoons cornstarch
  • 2 scallions, sliced thin
  1. Combine pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker.
  2. Season pork chops with salt and pepper and add to slow cooker. Cover and cook until pork is tender, 6 to 8 hours on LOW or 3 to 5 hours on HIGH.
  3. Remove pork chops to serving platter, cover loosely with foil, and let rest for 10 minutes.
  4. Meantime, skim fat from surface of juices left in the crockpot with a large spoon.
  5. Whisk water and cornstarch together in bowl. Transfer cooking juices to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups - about 12 minutes.
  6. Stir in scallions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.
To prevent the pork chops from curling cut two slits, about apart, into one side of each chop


Pina Colada Muffins

These muffins will fill your house with the loveliest smell you can imagine and even though there is a moderate amount of sugar for muffins, they practically taste like cake
Recipe type: Muffin
Serves: 12 muffins
Prep time: 
Cook time: 
Total time: 
  • ¾ cup all-purpose flour
  • ¾ cup white whole wheat flour*
  • ¼ tsp. salt
  • 1 ½ tsp. baking powder
  • ½ heaping cup sugar
  • ½ cup sweetened coconut flakes
  • 2 eggs, room temperature
  • 1 cup buttermilk, room temperature**
  • 4 tbsp. extra virgin coconut oil, melted & cooled or 4 Tbsp. butter melted***
  • ½ tsp. Vanilla
  • 3 drops coconut extract, optional
  • 1 cup canned pineapple tidbits, drained
  1. Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. Melt your coconut oil, so that it can cool to room temperature.
  2. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.
  3. In a medium-sized bowl, whisk together eggs, buttermilk, cooled coconut oil, vanilla, and coconut extra, if using.
  4. Add wet ingredients to dry ingredients and stir until just combined. Don’t over mix for fear of tough muffins!
  5. Chop pineapples tidbits somewhat smaller and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits.
  6. Sprinkle top with a little coconut that will toast during baking time.
  7. Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed.
  8. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.
*If you only have regular whole wheat flour, that should work fine.

** If you don't have any Virgin coconut oil, 4 tbsp. butter is a good substitute, but it won't impart an extra punch of coconut.

Also regarding the coconut oil, be sure it has fully cooled and the wet ingredients have risen to room temperature. Otherwise, your coconut oil will chunk up when added in. It won't destroy your muffins, but it’s nicer to have the coconut oil evenly distribute throughout.[br

*** If you do not have any buttermilk you can substitute 1 cup of milk with 1 tbsp. lemon juice.

If you attempt to remove the muffin liners before the muffins have cooled, there will be some major pulling apart going on. For a prettier presentation wait to unpeel and eat after they've cooled.
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