Chef Hoffmann is partnering with Smithfield to bring her Latin flare to the table with some delicious new recipes, including Mojo Pulled Pork and Bacon Sliders and Tropical Quinoa and Sliced Ham Stuffed Peppers, that are sure to be a hit with friends and family this spring.
- 2 cups mojo marinade (store-bought)
- 3/4 cup orange juice
- Juice of 1 lemon
- Juice of 1 lime
- 3 tablespoons packed light brown sugar, divided
- 1 tablespoon low-sodium all purpose adobo seasoning
- 1 Smithfield Boneless Pork Shoulder Blade Roast
- 2 tablespoons olive oil
- 3 Vidalia or sweet onions, thinly sliced
- 1/2 cup pickled jalapeños, drained
- 9 slices Smithfield Cherrywood Smoked Thick Cut Bacon, each cut in half
- 18 potato slider buns or dinner potato rolls
- 9 slices thinly sliced Swiss cheese, each cut in half
Combine the mojo marinade, orange juice, lemon juice, lime juice, 2 tablespoons brown sugar and adobo seasoning in a large zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hours.
Preheat the oven to 325º F. Spray a small roasting pan with nonstick spray.
Place the pork in the roasting pan with the marinade. Roast, covered, until the meat is nicely browned and fork tender, about 30 minutes per pound. Transfer the pork to a cutting board; let stand 10 minutes before shredding with two forks. Reserve the marinade. Turn the oven temperature to 400º F.
Meanwhile, to make the caramelized onions, heat the oil in a large skillet over medium heat. Add the onions, jalapeños, and remaining 1 tablespoon brown sugar. Reduce the heat to medium-low. Cook, stirring occasionally, until the onions are very tender and caramelized, about 20 minutes. Remove from the heat and set aside.
Place the reserved marinade in a medium skillet and bring to a boil. Boil, whisking frequently, for 15 minutes. Remove from the heat. Add the shredded pork and toss to coat well; set aside.
Cut the bacon slices in half to make 18 slices. Cook the bacon in a medium skillet until crisp, about 5 minutes. Transfer to paper towels to drain.
To assemble the sliders, place the bottom halves of the buns evenly into a
9 x 13-inch baking pan. Spread the pork evenly on the bread, top with onion, bacon and cheese. Cover with bun top. Bake, uncovered, until the tops are lightly toasted and the cheese is melted, about 5 minutes. Serve hot.
About Chef Ingrid Hoffmann
Ingrid Hoffmann is a Colombian-born chef, author, and TV personality who’s passionate about food and entertaining. She is the author of “SIMPLY DELICIOSO: A Collection of Everyday Recipes with Recetas Favoritas con Sabor Latino” and of “LATIN D’LITE: Delicious Latin Recipes with a Healthy Twist”. Hoffmann is also the host of “Simply Delicioso” (Cooking Channel) and “Delicioso” (Univision), and a host on Telemundo’s “Top Chef Estrellas.”