Loaded Latin FriesA taste of Brazil and Mexico (ok, ok, and a hint of Southern USA barbecue sauce) loaded into one dish. Sweet potato fries smothered in braised pork shoulder, a tangy white sauce, and a fresh cilantro-lime sauce.
INGREDIENTS: FOR THE TANGY WHITE SAUCE: (make ahead) 1 cup mayonnaise 2 TBSP. white vinegar 2 TBSP. apple cider vinegar 2 tsp. creamy horseradish 2 tsp. Gusto's Brazilian rub 1 tsp. granulated sugar FOR THE PORK: 2-3 lb. boneless pork shoulder, cut into 1.5" slices 2 TBSP. Gusto's Brazilian rub 1 TBSP. kosher salt 4 bay leaves Chicken stock 1/3 cup Orange juice FOR THE CILANTRO-LIME SAUCE: 1.5 cups cilantro (leaves and stems) 1/4 cup olive oil 1 clove garlic, peeled & left whole 1 small white onion, cut into chunks 1 tsp. red pepper flakes 1 tsp. Mexican oregano Juice of one large lime Several shakes of jalapeño or green habanero hot sauce (we used Marie Sharp's Green Nopal hot sauce) Salt and pepper to taste ------- Sweet potato fries (homemade or frozen - here we used Alexia brand fries. Shoestring and hand cut russet potato fries also work well with this recipe) GARNISH: Diced cherry tomatoes Roughly chopped cilantro leaves Thinly sliced green onion |
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DIRECTIONS:
FOR THE TANGY WHITE SAUCE:
Place all ingredients in a jar container and mix well. Cover tightly and refrigerate overnight, if possible, to allow flavors to meld. (This is our take on Alabama's famous white BBQ sauce.)
FOR THE PORK:
Preheat oven to 325°F
Lay pork slices single layered in a deep-walled lasagne-type pan. Sprinkle Brazilian rub then kosher salt over pork pieces. Lay bay leaves on top of the meat. Pour chicken stock and orange juice around the edges of the pork pieces until the liquid reaches about half way up the pork. (Do not pour stock over the pork or it will wash away the rub). Tightly cover the pan with heavy duty aluminum foil. Braise pork for 2-3 hours or until the pork is fork tender.
FOR THE CILANTRO-LIME SAUCE:
Place all ingredients in a high-powered blender and blend until smooth. Store in tightly sealed container in the refrigerator for at least 30 minutes before serving, to allow flavors to meld.
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After the pork has cooked, remove aluminum foil then loosely tent it back over the meat. Allow pork to rest 15 minutes before chopping. Remove pork from liquid and chop into bite-sized pieces. If you like a crispier pork, broil chopped meat in the oven on a broiler-safe pan until you see crispy edges (usually 2-3 minutes). Meanwhile, prepare your french fries.
Place desired amount of cooked fries on a plate and top with braised pork. Spoon desired amount of white and cilantro sauces over pork. Garnish with fresh cilantro, green onions and cherry tomatoes.
FOR THE TANGY WHITE SAUCE:
Place all ingredients in a jar container and mix well. Cover tightly and refrigerate overnight, if possible, to allow flavors to meld. (This is our take on Alabama's famous white BBQ sauce.)
FOR THE PORK:
Preheat oven to 325°F
Lay pork slices single layered in a deep-walled lasagne-type pan. Sprinkle Brazilian rub then kosher salt over pork pieces. Lay bay leaves on top of the meat. Pour chicken stock and orange juice around the edges of the pork pieces until the liquid reaches about half way up the pork. (Do not pour stock over the pork or it will wash away the rub). Tightly cover the pan with heavy duty aluminum foil. Braise pork for 2-3 hours or until the pork is fork tender.
FOR THE CILANTRO-LIME SAUCE:
Place all ingredients in a high-powered blender and blend until smooth. Store in tightly sealed container in the refrigerator for at least 30 minutes before serving, to allow flavors to meld.
-------
After the pork has cooked, remove aluminum foil then loosely tent it back over the meat. Allow pork to rest 15 minutes before chopping. Remove pork from liquid and chop into bite-sized pieces. If you like a crispier pork, broil chopped meat in the oven on a broiler-safe pan until you see crispy edges (usually 2-3 minutes). Meanwhile, prepare your french fries.
Place desired amount of cooked fries on a plate and top with braised pork. Spoon desired amount of white and cilantro sauces over pork. Garnish with fresh cilantro, green onions and cherry tomatoes.
