Best 2 Prickly Pork Recipes

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Prickly pork, also known as porcupine, is a unique and delicious meat that can be prepared in a variety of ways. Its distinct flavor and texture make it a popular choice for adventurous eaters and those looking for something different. Whether you are a seasoned chef or a novice cook, there are many recipes available to help you create a memorable prickly pork dish. This article will provide you with some of the best recipes for cooking prickly pork, ensuring that you have a delicious and satisfying meal.

Let's cook with our recipes!

PORK TENDERLOIN WITH PRICKLY PEAR TEQUILA BBQ SAUCE



Pork Tenderloin with Prickly Pear Tequila BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h57m

Yield 6 to 8 servings

Number Of Ingredients 21

2 pork tenderloins, trimmed (about 1 1/2 to 2 pounds total)
Canola or peanut oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 cups Prickly Pear Tequila BBQ Sauce, recipe follows
3 medium red onions, 2 whole, 1 minced
1 tablespoon canola oil
3/4 cup frozen prickly pear cactus puree, thawed
3 tablespoons unsalted butter
1/2 teaspoon coriander seed, freshly toasted and ground
1 1/2 teaspoons cumin seed, freshly toasted and ground
1 teaspoon crushed red pepper flakes
2 serrano chiles, ribs and seeds removed, minced
2 serrano chiles, ribs and seeds removed, minced
3 garlic cloves, minced
1 teaspoon lime zest
1/2 cup white Worcestershire sauce
1/2 cup tequila
1/4 cup apple cider vinegar
2 tablespoons lime juice
3/4 cup water
2 teaspoons kosher salt

Steps:

  • Preheat an outdoor grill to medium heat.
  • Brush the pork tenderloins with oil. Season generously with salt and pepper.
  • Use a clean cloth or rolled paper towels soaked with oil to season the grill. Grill the tenderloins, turning as necessary to mark them well on all sides. Use a basting brush to coat the tenderloins with sauce. Turn the tenderloins about every 2 minutes and reapply sauce to ensure even caramelization. Cook until an instant-read thermometer inserted in the center registers 145 degrees F (for medium doneness) to 160 degrees F (for well done).
  • Remove the tenderloins to a wire rack or plate to rest. Rest in a warm place for at least 5 to 7 minutes. Bring leftover sauce to a simmer and cook for 5 minutes. Slice and serve with sauce for dipping or drizzling.
  • Coat the whole red onions with canola oil and roast until inside layers are very soft, about 1 hour. Peel the onions and discard outer layers if blackened. Place in blender with prickly pear cactus puree and blend at high speed until completely smooth. Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of butter in a saucepan over medium heat. Saute minced onions until lightly caramelized, about 5 minutes. Add coriander, cumin, pepper flakes, serrano, garlic, and lime zest. Cook until fragrant, about 2 minutes.
  • Add Worcestershire, tequila, cider vinegar and lime juice. Cook over medium-high heat until reduced by half.
  • Stir in onion/cactus fruit puree, water and salt, to taste, and bring to a simmer.
  • Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.

PRICKLY PORK



Prickly Pork image

This is a rather unusual recipe that I came up with using the crockpot with outstanding results. You can serve this up alone, in taco shells, or soft tortillas...any way, the result is great! Nopalitos (cactus pieces) have a flavor that is all their own, but can be kind of like a mild artichoke flavor and if it is spiced in the jar, can have a little green chile taste. You can get the nopalitos in the Mexican section of your supermarket or any Mexican grocer.

Provided by PalatablePastime

Categories     Pork

Time 6h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
4 cloves garlic, minced
1 teaspoon Mexican oregano
1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
1 yellow onion, sliced (rings separated)
3/4 cup ranchera salsa (or other salsa)
fresh flour tortilla (optional)
taco shell (optional)
shredded lettuce (optional)
shredded cheese (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
  • Place meat in the bottom of the crockpot.
  • Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
  • Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
  • Strain meat and vegetables from crockpot.
  • Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.

Tips:

  • Choose the right cut of pork: Pork shoulder is the best cut for this recipe as it is well-marinated and slow-cooked, resulting in tender and flavorful meat.
  • Use a sharp knife: A sharp knife will help you make clean, even cuts and prevent the meat from tearing.
  • Marinate the pork overnight: This will help the pork absorb the flavors of the marinade and make it more tender.
  • Cook the pork slowly: Slow cooking will help the pork become fall-off-the-bone tender.
  • Use a meat thermometer: A meat thermometer will help you ensure that the pork is cooked to the correct internal temperature (145°F).
  • Let the pork rest before slicing: This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Prickly pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, prickly pork is sure to please everyone at the table. With its unique flavor and texture, prickly pork is a dish that you will want to make again and again.

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