Perfect Cuban Pork Recipe
Grilled Red Onion
Over medium high heat, place the sliced Dietz & Watson® Cuban Pork Roast on the grill.
Using a pastry brush, baste the slices with Mojo glaze several times. Continue to grill for about 4 minutes. Turn the pork and repeat.
Over high heat, place onion slices on grill. Cook until the outer layer becomes marked by the grill, about 5 minutes per side.
Prepare the beans. Soak the beans in enough water to cover the beans. Soak overnight.
Discard the water.
In a large pot, boil the beans in the 5 cups of water, adding the oregano, bay leaf & sage. Bring to a boil & continue to cook until the beans are soft, about 30 minutes.
While beans are boiling, cook the bacon in a skillet over medium-high heat for about 3 minutes.
Remove the bay leaf from the beans, strain but reserve the cooking liquid.
Move the beans to a grill safe-pot and stir in the cooked bacon & onion mixture.
Transfer the pot to the grill and continue to cook over high heat until the beans are tender, about 20 minutes. If the beans are too dry, add some of the reserved cooking liquid.
Remove from heat. Add the shredded Dietz & Watson® Monterey Jack & serve.
In a 6-8 quart pot heat oil to 350°
In a large mixing bowl, combine dry ingredients together.
Separate onions and toss in flour mixture until coated. Shake off any excess flour.
Add onions to oil stirring constantly until onions are golden brown, about 2 minutes.
Remove from oil. Place on a plate lined with paper towels to allow oil to drain.
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