Butifarra

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Prep Time: 2 hours
Cook Time: 25 minutes
Servings: 2
Calories: 1099kcal

Ingredients

Roasted pork

  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Orange juice
  • 2 TBSP Lime juice
  • 2 TBSP White vinegar
  • 24 oz Boneless pork loin used for 2 other meals in the week

Butifarra

  • 1 Red onion thinly sliced
  • 1/2 TBSP Fresh cilantro chopped
  • 1 tsp Chili pepper minced
  • 1/2 TBSP Red wine vinegar
  • 1 TBSP Lime juice
  • 2 Sub rolls or your choice of crusty bread roll
  • 2 oz Potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
US Customary - Metric

Instructions

  • For the Roast Pork: Preheat your oven to 350°F (170°C).
  • In a small bowl, mix together the minced garlic, dried oregano, ground cumin, salt, pepper, olive oil, orange juice, lime juice, white vinegar, and mojo criollo sauce to create the marinade.
  • Place the pork in a large zip-top bag or a shallow dish and pour the marinade over it. Make sure the pork is well-coated, and let it marinate for at least 2 hours or overnight in the refrigerator.
  • Heat a pan or skillet over medium-high heat. Sear the pork on all sides until browned.
  • Transfer the seared pork to a roasting pan and roast in the preheated oven 20 - 25 minutes until the internal temperature reaches 145°F (63°C).
  • Set aside to rest for 5 minutes before slicing thin.
  • Soak the sliced red onion in saltwater in a bowl for about 10 minutes. Then drain and mix with cilantro chili pepper, vinegar, and lime juice.
  • Place the pork onto the roll, top with the onion mixture.
  • Mix the ingredients for the lemonade. Serve over ice if desired.
  • Serve the butifarra with chips, pickle, and lemonade.
  • Save remaining pork for Wednesday and Friday lunches.

Nutrition

Calories: 1099kcal | Carbohydrates: 79g | Protein: 82g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 1175mg | Potassium: 1973mg | Fiber: 5g | Sugar: 24g | Vitamin A: 219IU | Vitamin C: 72mg | Calcium: 129mg | Iron: 14mg

Butifarra

No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 25 minutes
Servings 2
Calories 1099 kcal

Ingredients
 
 

Roasted pork

  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • 2 TBSP Orange juice
  • 2 TBSP Lime juice
  • 2 TBSP White vinegar
  • 24 oz Boneless pork loin used for 2 other meals in the week

Butifarra

  • 1 Red onion thinly sliced
  • 1/2 TBSP Fresh cilantro chopped
  • 1 tsp Chili pepper minced
  • 1/2 TBSP Red wine vinegar
  • 1 TBSP Lime juice
  • 2 Sub rolls or your choice of crusty bread roll
  • 2 oz Potato chips
  • 2 Pickle spears

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste

Instructions
 

  • For the Roast Pork: Preheat your oven to 350°F (170°C).
  • In a small bowl, mix together the minced garlic, dried oregano, ground cumin, salt, pepper, olive oil, orange juice, lime juice, white vinegar, and mojo criollo sauce to create the marinade.
  • Place the pork in a large zip-top bag or a shallow dish and pour the marinade over it. Make sure the pork is well-coated, and let it marinate for at least 2 hours or overnight in the refrigerator.
  • Heat a pan or skillet over medium-high heat. Sear the pork on all sides until browned.
  • Transfer the seared pork to a roasting pan and roast in the preheated oven 20 - 25 minutes until the internal temperature reaches 145°F (63°C).
  • Set aside to rest for 5 minutes before slicing thin.
  • Soak the sliced red onion in saltwater in a bowl for about 10 minutes. Then drain and mix with cilantro chili pepper, vinegar, and lime juice.
  • Place the pork onto the roll, top with the onion mixture.
  • Mix the ingredients for the lemonade. Serve over ice if desired.
  • Serve the butifarra with chips, pickle, and lemonade.
  • Save remaining pork for Wednesday and Friday lunches.

Nutrition

Calories: 1099kcalCarbohydrates: 79gProtein: 82gFat: 50gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 228mgSodium: 1175mgPotassium: 1973mgFiber: 5gSugar: 24gVitamin A: 219IUVitamin C: 72mgCalcium: 129mgIron: 14mg
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