慢炖锅古巴烤猪肉

慢炖锅古巴烤猪肉

Ingredients

  • 5磅(2270克)去骨烤猪肉
  • 1/4杯(60毫升)干雪利酒
  • 3汤匙(45毫升)鲜榨柠檬汁
  • 3汤匙(45毫升)鲜榨青柠汁
  • 2汤匙(30毫升)植物油
  • 1茶匙(5毫升)辣椒粉
  • 1茶匙(5毫升)孜然粉
  • 1茶匙(5毫升)盐
  • 1茶匙(5毫升)黑胡椒粉
  • 1汤匙(15毫升)柠檬胡椒粉
  • 2茶匙(10毫升)青柠皮
  • 芒果菠萝莎莎酱

Directions

  1. 在一个小碗里,混合雪利酒、柠檬汁、青柠汁、植物油、辣椒粉、孜然、盐和黑胡椒粉。把猪肉放入塑料密封袋中。把混合料倒到猪肉上。在冰箱里腌过夜。
  2. 当准备烹饪时,把猪肉放入慢炖锅内胆中。在猪肉上撒些柠檬胡椒粉和青柠皮。
  3. 盖上盖子,并以低档慢炖4至5小时,或以高档慢炖2至3小时,直到内部温度达到63°C。
  4. 把慢炖好的烤猪肉切片,搭配芒果菠萝莎莎酱即可食用。
份量:6-8

RECIPE TAGS

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