De-Constructed Cuban Bowl
You’ll find all of your favorite Cuban sandwich flavors in one bowl! Made with delish pork butt and cafecito sauce. Try it now!
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Ingredients
| 12 oz | No Yolks® Extra Broad Noodles |
| 1 | Pork Butt or Shoulder |
| 1 bottle | Mojo Marinade |
| 1/2 tsp | salt |
| 2 cups | Prepared Cuban Coffee |
| 2 Tbsps | sugar |
| 2 Tbsps | butter |
| 1 | red bell pepper, diced |
| 1/2 cup | bread and butter pickles, diced |
| 1/4 cup | fresh cilantro leaves, chopped |
| 2 Tbsps | fresh lime juice |
| 2 Tbsps | olive oil |
| 1/2 cup | grated Swiss cheese |
Directions
- Prepare your pork butt or shoulder by placing the pork in a deep pan and fill the pan with 1” of mojo marinade. Cover the pan and slow roast in the oven at 275° for 5 hours. Then remove the cover and continue cooking for one additional hour to crisp the pork. Once finished, shred the meat.
- Boil your No Yolks® Extra Broad Noodles in salted water for approximately 8-12 minutes until done; strain and set aside.
- To make the Cafecito sauce, heat 1 cup of prepared Cuban coffee in a medium saucepan. Slowly bring to a boil. Add sugar and reduce heat to a low simmer, stirring occasionally. While sauce is thickening jump to Step 4. Once the sauce thickens add 2 tbsp of butter and remove from heat.
- Combine the Pickle Relish ingredients in a small bowl.
- Mix the cooked No Yolks® Extra Broad Noodles with the shredded pork, then serve into bowls.
- Top each dish with Cafecito sauce and garnish with the Pickle Relish. Finish it off with a drizzle of olive oil and sprinkle of grated Swiss cheese. Buen provecho!
