Caribbean Pork Shoulder with Jicama Tamarind Slaw

Caribbean Pork Shoulder with Jicama Tamarind Slaw

Prep: 15 minutes

Cook: 3.5 hours

Serves: 8

Ingredients for this recipe

Ingredients

  • 8 KING'S HAWAIIAN Original Hawaiian Sweet Hamburger Buns
  • 2 pounds Pork Shoulder
  • 1 Large white onion
  • 1 Large green bell pepper
  • 1 habanero whole
  • 3 bay leaves
  • 1/4 cup red cabbage, julienne
  • 1 cup Jicama, grated
  • 1 Guava, grated
  • 1/4 cup English Cucumber, grated
  • 1 teaspoon Tamarind paste
  • 1 clove garlic, minced
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon Cumin seeds
  • 1 teaspoon honey
  • 2 tablespoons vegatable oil
  • 1/4 cup Coriander seeds
  • 2 1/2 tablespoons Black Peppercorns
  • 1 1/2 inch Cinnamon stick
  • 1 teaspoon Cardamom Pods
  • 1 teaspoon Fenugreek Seeds
  • 2 tablespoons Tumeric
  • 2 tablespoons Ground ginger
  • To taste Kosher salt, black pepper

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Preparation

Preparation

Your next favorite meal, Caribbean braised pork sandwiches, topped with a Jicama tamarind slaw served on King's Hawaiian Original Hawaiian Sweet Hamburger Buns
Step 1
Preheat oven to 250 Degrees Fahrenheit and pull pork out so it comes to room temperature
Step 2
Place the coriander seeds, peppercorns, cinnamon sticks, cardamom pods, and fenugreek seeds into a skillet and cook over medium heat until fragrant and toasty. Shake the pan often to prevent burning.
Step 3
Place the cooled spices into a spice mill, blender, or food processor. Grind into a fine powder. Place the powder into a bowl and thoroughly stir in the turmeric and ginger.
Step 4
Liberally oil your pork, and lovingly massage the spice powder salt and black pepper into it.
Step 5
Heat 1 tablespoon of vegetable oil in a Dutch oven or heavy soup pot over high heat until it reaches its smoking point, add pork to pan and sear all sides flipping occasionally, about 6 minutes.
Step 6
Reduce heat to medium and add remaining 1 teaspoon oil to pot. Add onion and bell peppers and sweat, about four minutes.
Step 7
Add water, habanero and bay leaves, place in the oven for three hours or until tender.
Step 8
Meanwhile, julienne the cabbage using a sharp knife and grate the guava, cucumber and jicama. Combine in a large bowl.
Step 9
Meanwhile, julienne the cabbage using a sharp knife and grate the guava, cucumber and jicama. Combine in a large bowl.
Step 10
Reconstitute one teaspoon of tamarind with some water in a medium size bowl until it loosens. Whisk together the remaining ingredients and season with salt and pepper, taste for balance. Pour over the veggies and toss lightly, reserve.
Step 11
To assemble portion Caribbean pork over Original Hawaiian hamburger buns and top with Jicama Tamarind slaw

Our Products used

Our Products used

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Caribbean Pork Shoulder with Jicama Tamarind Slaw

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