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Showing: Alabama Pulled Pig - Cuban Pork Roast II

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Alabama Pulled Pig

Submitted by: Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

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Alligator in Garlic-Wine Sauce

Submitted by: Robert

Home Town: Toronto, Ontario, Canada

Living In: Brantford, Ontario, Canada

Alligator sauteed with garlic flavored oil comes together with white wine sauce - excellent served over a bed of rice or pasta.

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Barbequed Pork Ribs

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.

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Becca's Chicken-Fried Pork Chops

Submitted by: harperfamiy

Living In: Plano, Texas, USA

The traditional chicken-fried technique is used with pork chops, and the southern-style breaded chops come out tender, crispy, and golden brown.

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Bourbon Street New York Strip Steak

Submitted by: Mark Daniel

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

New York steaks are marinated in bourbon and brown sugar, then grilled. The result is a tender, sweet cut of meat, with a slightly crunchy crust that is irresistible

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Bourbon Street Rib-Eye Steak

Submitted by: Nokomo

Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.

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Brown Bean Chowder

Submitted by: Tonysgirl

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

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Cajun Boudin

Submitted by: Christy Lane

Home Town: Liberty, Texas, USA

This typical Cajun sausage is stuffed with ground pork, rice, and the holy trinity of onion, bell pepper, and celery.

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Carne Con Papas

Submitted by: HEATHERMUNOZ

An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan. This recipe is made in a pressure cooker.

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Chicken and Waffles

Submitted by: Switzer

Home Town: Saint Paul, Nebraska, USA

Living In: Grand Island, Nebraska, USA

Fried chicken tenders, bacon, Cheddar cheese, and a sweet and spicy mayo are sandwiched between two waffles.

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Chicken Fried Steak Cuban Style

Submitted by: ROXIEEBD

Delicious and tasty chicken fried steaks with a zesty Latin touch.

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Chicken Fried Steak I

Submitted by: Barbara

Old fashioned family favorite. Tenderized beef cutlets are dipped in buttermilk and egg batter, then fried. Pan drippings are used to make cream gravy.

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Chicken Fried Steak III

Submitted by: GAIL123

One of the more comfortable of comfort foods, breaded steaks are fried, and served with a seasoned cream gravy. Mashed potatoes and greens, or a salad would be the perfect complimentary side dishes.

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Classic Cuban Midnight (Medianoche) Sandwich

Submitted by: That Vintage Cuban Girl

Home Town: Miami, Florida, USA

This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!

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Country Cooking Slow Cooker Neck Bones

Submitted by: Sandi

Living In: Memphis, Tennessee, USA

Pork neck bones slow cook with garlic, thyme, and vinegar in this country-style, budget-friendly, Southern recipe.

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Creole Black-Eyed Peas and Rice

Submitted by: Sola

Living In: Spokane, Washington, USA

An easy spicy dish made with rice and black-eyed peas. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick!

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Creole Chitterlings (Chitlins)

Submitted by: NYGHTSONG

Home Town: Oakland, California, USA

Living In: Pittsburg, California, USA

There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.

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Cuban Goulash

Submitted by: LUSCIOUSLEMONADE

Living In: Victoria, British Columbia, Canada

An interesting combination of pork, tomato, onion, and bananas makes this recipe a Caribbean-style treat! Serve over cooked egg noodles.

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Cuban Pork Roast I

Submitted by: Christine L.

Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.

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Cuban Pork Roast II

Submitted by: KITKATY

Marinated in wine, rosemary, dill and oregano, this succulent pork is studded with garlic and roasted until the rich, heady fragrance calls your guests together for a sublime feast.

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