First, I have to say… y’all have been amazing over the past 24 hours. The outpouring of comments and email and new friends following NTTC. It completely floors me… and while I say THANK YOU as loud as I can here and even in bold font, it doesn’t even come close to expressing how much I appreciate your support of my Yahoo Health article that posted yesterday. Click here, if you missed it.
In honor of that great day and on a Wednesday night where I had initially planned to not blog anything, I decided to share a recipe post.
Right near my office, there’s a Cuba Cuba Sandwicheria that I LOVE. I’ve been going there with a co-worker (and others!) just about any time I get a chance to get out to lunch. It’s that good!
I’ve been considering trying to make an at-home version of their Cuban salad for a while, and I made my first attempt this weekend. While it lacked the crispy edges that the restaurant-style pork has, the meat was full of citrus flavor and an amazing second to that tasty salad I enjoy for lunch.
Cuba Cuba’s Ensalada Cubana is topped with hearts of palm, tomatoes, onion, fresh avocado and dressed with a vinaigrette…. so you can imagine that this one was made almost identically.
My niece was in town for this recipe creation, and she opted to make hers into a rice bowl… and referred to it as “heaven in a bowl.” Kid tested, kid approved… and kid photographed, by the way! Thanks, Hailey, for helping to capture this recipe!
Slow Cooker Cuban Mojo Pork
From Iowa Girl Eats
2 lb. pork tenderloin, boneless with excess fat removed
1/3 cup + 1 Tbsp. chicken broth
1/4 cup orange juice
1/8 cup lime juice
1/8 cup lemon juice
1/2 onion, cut into big chunks
1/2 jalapeno, sliced in half and seeded
5 cloves garlic, minced
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
1/4 tsp. cumin
1/4 tsp. smoked paprika
1 bay leaves
1 . Add all ingredients to a large crock pot then stir to combine.
2. Cook on low for 8-10 hours or until pork shreds easily with a fork.
3. Serve as a salad or a rice bowl with your choice of toppings. We used tomatoes, onion, heart of palm, avocado, butter lettuce, brown rice, and a light vinaigrette.
Per 1/2 cup serving (meat only):
CAL 244; CARB 5g; FAT 5g; PROT 42g; FIB 1g; WW Points Plus: 6