Habanos in Your Cocina

Still some good natured debates on which to use: the first - Crock-Pot or the cast iron dutch oven. One solution is: TIME. If you have a fairly active/busy lifestyle, by all means use the Crock. If the kitchen is your Castle, use the dutch oven. The second - using rum or not. I don't like using the clear or 'cristal' rums, much too much aftertaste for me. The dark rums work better, taste better. But even without the booze, the recipe still tastes great.

CUBAN PULLED-PORK

1-2 lb. pork roast or pork chops (uncured)
3-4 garlic cloves, chopped
1 sm. red onion, rough chopped
1/4 cp of chives or the green ends of scallions, chopped
Sea salt
cracked black pepper
1 tsp Cumin
1/3 cp extra virgin Olive Oil
8-10 whole peppercorns
1 cp water

1) in crock or dutch oven, pour half of water, add peppercorns, and place pork in center. For crock turn to low, allow to cook 6-8 hours or until meat can be easily pulled apart. In dutch oven, add same ingredients, cook on med high heat until outside of pork begin to caramelize. Cover, lower heat to simmer, add more water to prevent searing, turning pork occasionally.. Cook until meat can be easily pulled apart.
2) When pork is done, turn off or remove from heat, allow to set for 15-20 minutes..Don't touch! After setting time, gently pull pork apart. Remove fat tissue (its OK to leave a small amount of fat for flavor).
3) In a heavy skillet, add rest of oil, let rise to temp., then add rest of ingredient's, except lime juice.
4) Low heat for a slow sautee'.
5) When onions begin to caramelize-
6) Add pulled pork, turn up heat to Med. and
7) Stir contually, mixing well until onions are completely caramelized.
8) Lower heat to simmer, slowly add lime juice (booze optional at this time)
9) Stir for 2-3 minutes-
10) Reduce heat to low, cover, allow to cook for 15 minutes
11) Serve warm. Make sure the Sangria, or Cuba Libre's, or Margarita's are chilled.
Buenos Suerte'!