Marvelous Moroccan Cubanos with Pickled Vegetable

Tiege stucky

By
@Tiege

One of my favorite dishes,we really love this one,so easy.
Ras al-haout is easily found at your grocery store, put into the crock pot and forget about it.
My kind of dinner! The pickled vegetables are easily used in other dishes later on in the week.Yummy.


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Rating:

Comments:

Serves:

a lot

Prep:

15 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4-5 lb
pork butt,fat trimmed
2 Tbsp
ras al-hanout
1 Tbsp
brown sugar
1 Tbsp
olive oil
4 clove
crushed garlic
1/2 c
water
3 c
red wine vinegar
1 c
sugar
1 Tbsp
fennel seeds
4
carrots julienned
1
red onion sliced
3
jalapeno peppers,thinly sliced
1
poblano sliced thin
1 clove
garlic
pocketless pitas
cilantro, fresh

Directions Step-By-Step

1
Rub pork with olive oil,spices and brown sugar.
Place in crock-pot along with water,and garlic, set on low for 6-8 hrs.
2
In a large nonreactive sauce pot,bring to a boil vinegar,sugar,fennel,and water.
Place sliced vegetables in a heatproof bowl, pour hot vinegar mixture over, and cover tightly,let steam for at least 20 min.
Pour all but 1 cup of liquid out before serving.
3
Remove pork,shred, and place in warmed pocketless pitas,with pickled veggies on top.

About this Recipe

Course/Dish: Meat Appetizers, Pork, Roasts
Main Ingredient: Pork
Regional Style: Moroccan
Dietary Needs: Dairy Free, Low Sodium, Low Carb