Hawaiian Alambres Recipe
Marinated pork, bacon, grilled pineapple and salsa verde. Served with spanish onions, mixed bell peppers, melted oaxaca cheese, Mexican rice and flour tortillas.
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Ingredients
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Marinated Pork
Other Ingredients
Salsa Verde
Method
Marinated Pork
- 1
- 2
Marinate the Pork
Cut the pork shoulder into bite-sized cubes and add to the marinade. Mix to coat the pork evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
Salsa Verde
- 3
Prepare the Salsa Verde
In a pot, bring water to a boil and add tomatillos. Cook for about 5 minutes until softened. Drain and let cool.
- 4
Assembly and Cooking
- 5
Cook the Pork
In a large skillet over medium heat, sauté the marinated pork until browned and cooked through, about 10-12 minutes. Remove and set aside.
- 6
Cook the Bacon
In the same skillet, add bacon strips and cook until crispy. Remove and drain on paper towels.
- 7
- 8
- 9
Combine Ingredients
Add cooked pork and bacon back into the skillet with the vegetables. Mix well to combine.
- 10
Melt the Cheese
Sprinkle shredded Oaxaca cheese over the top and cover the skillet until the cheese is melted.
- 11
Serve
Serve the Hawaiian Alambres with warm flour tortillas, Mexican rice, grilled pineapple, and salsa verde.