5 lb Pork (boneless pork shoulder- Cut into large chunks about 3 inches) 1 ½ Tbsp. Lola’s Spices Caribbean Blend ¼ cup vegetable or olive oil 2 cups Orange Juice 3 Garlic Cloves (minced) 1 Package corn tortillas 1 Tbsp. Cilantro (for garnish)
In a large bowl, whisk together orange juice, garlic, and Lola’s Spices Caribbean Blend add Pork chunks and cover. Let mixture marinate for 3 hours or up to 24 hours in refrigerator and rotate pieces to ensure marinade is equally distributed to all pieces. Heat grill and maintain a constant temperature to 250 F, arrange Pork and slow cook for about 2 to 2 ½ hours. Remove Lola’s Spices Pork Carnitas from grill, wrap in aluminum foil tightly and rest for 30 minutes. Cut, serve and top each taco with Lola’s Mango Salsa.
*It is recommended that the internal temperature or Pork reach 145 F.
Combine all ingredients, stir and garnish Lola’s Spices Caribbean Pork Tacos.
Lola's Beef Fajitas Taco
1 lb Beef flank steak, skirt steak 1 tbsp Lola's Spices Southwest Seasoning Blend 1 tsp olive oil or other 1 lime (juiced) 1 Package corn or flour tortillas
Sprinkle Lola's Spices lightly on both sides of steak. Fire up the grill! Place steaks away from direct flames on clean grill grates until steak is thoroughly done about 6 to 7 minutes each side. Before serving allow meat to rest for 3 to 5 minutes and then slice. Serve with your favorite Fajita toppings.
Temperature: Rare: 120-125 F, Medium Rare: 130-135 F, Medium 140-145 F, Well 160 F and above.
Lola's Spices Warm Avocado Salad
4 medium/ large Avocados (cut into ½ inch squares) 1 Red Bell Pepper (sliced lengthwise) 1 Onion (sliced lengthwise) 1 tbsp. olive oil. Salt and pepper to taste 2 tsp. fresh cilantro (chopped)
Grill onions and bell pepper with olive oil until soft about 5 to 7 minutes. Remove onions and bell peppers from grill and place in bowl; add Avocados and cilantro and stir to combine.
*Serve with Lola’s Beef Fajitas and Lola’s Spices Rice.
In a large pot, add whole cut up chicken and water enough to submerse chicken, add 1 Tbsp. Lola’s Spices Cajun blend and allow chicken to cook until fall of the bone tender, about 1 hour to 90 minutes. Remove chicken from pot, reserve stock. Allow chicken to cool and remove from bone. In a medium pan add oil, onion, bell pepper, okra, 2 Tbsp Lola’s Spices and sliced sausage sauté until vegetables are soft about 10 minutes and to chicken stock, return chicken meat to stock and simmer on low. In a dutch oven, add butter and flour and cook over medium heat, stirring frequently until roux turns a dark colored caramel color about 20 minutes. Slowly incorporate chicken broth and vegetables to roux, stirring slowly, gumbo will thicken. Allow to simmer for another 15 minutes and serve over rice.