Looking to serve something delicious at your Super Bowl party? Take a look at the recipes below for some ideas.

12 Hour Cuban Pulled Pork

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6 pound pork shoulder
3 heads of garlic, minced
2 ½ ounces sea salt
2 tablespoons fresh oregano
1 teaspoon cloves, ground
1 tablespoon allspice, ground
3 T. cumin, ground
2T. fennel seed
1 tablespoon black peppercorns
2 ounces brown sugar
Zest of 1 lime

Green chili and fennel salsa:
1 poblano chilies, small diced
1 serrano chili, small diced
1 ½ cups plum tomatoes, seeded and chopped
4 ounces red onion, small diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1 small fennel bulb (core removed), quartered and sliced paper thin

1 bag of scoop style tortilla chips
2 tablespoons chives, finely sliced
Juice of one lime

Pulled pork:
Preheat oven to 400 degrees
Combine salt, sugar, spices, oregano, garlic, zest and mustard in a bowl and mix well.
Rub mixture evenly over pork shoulder.
Place shoulder in appropriate sized roasting pan. Cover pan with plastic wrap first, followed by aluminum foil.
Place shoulder in oven and cook for 30 minutes.
After 30 minutes lower the oven to 250 degrees and continue to cook for an additional 11 ½ hours
Once finished, remove foil and plastic and pull meat apart with two forks into its natural jus.

Preheat oven to the broil setting.
Apply non-stick spray to a small sheet tray, put peppers on tray and place into the oven.
Watch the peppers to ensure that they do not become scorched. Once pepper’s skin begins to darken, turn it over. When all sides of the pepper are darkened, remove from broiler and place into a bowl. Cover bowl with plastic wrap.
After 5 minutes, remove peppers and peel away the skin with your fingers. Discard the stems and seeds reserve the flesh. Small dice peppers.
Combine all ingredients in a bowl and refrigerate at least two hours before serving.
To assemble:

Lay out chips on a platter. Scoop pulled pork into individual chips. With a slotted spoon, scoop the desired amount of salsa onto pulled pork. Squeeze lime over pork and garnish with chopped chives

Miso Brined Chicken Wing Tempura with Black Sesame and White Miso-Pomegranate Dipping Sauce

12 whole chicken wings, tips removed
Vegatable oil, for deep- frying
1 cup rice flour
2 teaspoons kosher salt
1 teaspoon ground white pepper
Miso brine (recipe follows)
Tempura batter (recipe follows)
White Miso-pomegranate dipping sauce (recipe follows)
Black sesame (recipe follows)

Miso Brine:
½ gallon water
½ cup kosher salt
¼ cup brown sugar
1/3 cup white miso paste
½ cup mirin
1 ounce fresh ginger, sliced thin
3 oranges, quartered
1 bay leaf
2 pieces star anise
½ gallon ice

Miso Brine:

Combine all ingredients in a medium stock pot (excluding ice) and bring mixture to a boil.
Transfer liquid to a container and add ice.

Tempura Batter:
1 cup rice flour
¼ teaspoon baking flour
¼ teaspoon baking powder
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 ½ teaspoons vegetable oil
1 teaspoon sea salt
¾ cups sparkling ginger soda, cold

Tempura batter:
Combine all ingredients in a bowl and incorporate fully with a wire whisk.
Keep chilled until ready to use.

White Miso-pomegranate dipping sauce:
1 T miso paste
2 tablespoons chives, finely sliced
1 tablespoon mirin
¼ cup pomegranate juice
1 tablespoon sesame seeds
1 tablespoon honey
2 ounce sour cream

Miso dipping sauce:
Combine all ingredients in a bowl using wire whisk.

Black sesame:
2 tablespoons black sesame seeds
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1 teaspoon blended oil

Black sesame:
In a medium sauté pan heat oil over high heat
Add garlic, ginger and black sesame seeds into the oil and sauté for one minute
Strain onto a thick layer of paper towels

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Procedure for Chicken Wing Tempura:

Place chicken wings in miso brine and refrigerate overnight.
Pull chicken from brine and pat dry. Discard brine.
Preheat oven to 350 degrees.
In an electric skillet or deep-fat fryer, heat oil to 375°
Completely immerse wings into tempura batter, lift and shake excess batter.
Fry wings for 8 minutes, turning occasionally.
Remove wings and transfer to a sheet tray.
Place sheet try in oven and cook for fifteen minutes.
Remove wings from tray and drain on paper towel.
Sprinkle black sesame crisps over the chicken and serve with White Miso-pomegranate dipping sauce.

Spanish Nachos

1 bag plaintain chips (12 ounces)
2 cups manchego cheese, grated
¼ cup manzanilla olives, thinly sliced
Salsa verde (see recipe that follows)
Pinto beans (see recipe that follows)
Pickled onions (see recipe that follows)

Pinto bean sauce:
1 tablespoon butter
1/2 cup red onion, small diced
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves, chopped
¾ cup pinto beans, fully cooked
1 tablespoon cumin, ground
1 teaspoon salt
½ lime

Pickled onions:
1 cup red wine vinegar
1 1/2 tablespoons white sugar
1 teaspoon kosher salt
1 bay leaf, 3 allspice berries, 2 cloves, 1 tablespoon black peppercorns (tied in cheesecloth)
1/2 large red onion, peeled, halved and sliced thin
2 cups of boiling water

Salsa verde:
3 tomatillos, hulled and quartered
½ yellow onion, small diced
1 clove of garlic, minced
1/2 cup cilantro leaves, chopped
½ cup of flat leaf parsley, chopped
juice of one lime
½ teaspoon cumin, ground
1 jalapeno, seeded and small diced
½ teaspoon kosher salt
1 teaspoon capers
1/2 cup water

Place all ingredients except fresh herbs into a sauce pan. Bring to a boil over high heat, then reduce heat to medium-low and simmer approximately 10 minutes or until the tomatillos are soft.
Place tomatillo mixture and herbs into an electric mixer and puree until smooth.
Pinto beans sauce:
Heat olive oil in a small sauté pan over medium heat. Add onion, jalapeno and the salt and sauté until vegetables are tender.
Add garlic and sauté an additional minute.
Add pinto beans, cumin, and lime juice. Reduce heat to low and cook for 3 additional minutes.
Transfer mixture in a food processor and pulse until slightly pureed.

Pickled red onions:
Combine boiling water and red onions in a 4 quart container. Let sit for 5 minutes.
Strain water return onions back to bowl.
Combine the remaining ingredients with the onions a stir well.
Place a lid over the container and refrigerate for at least 2 hours before serving.

Nacho Assembly:
Preheat the oven to 350˚F. Place half of the chips on a large baking sheet. Spoon half the pinto bean sauce over the chips, covering chips evenly. Sprinkle half of the manchego cheese and olives over the bean-covered chips evenly. Spread the remaining chips over the first layer and repeat the process. Bake nachos at 350˚F for 5 minutes, or until the cheese melts. Strain pickled onions from marinade, discarding sachet of spices. Sprinkle onions over nachos and spoon desired amount of salsa Verde over nachos and serve immediately.

Chocolate Espresso Brownies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 ½ cup brown sugar
8 ounces butter, softened
2 ounces semi sweet chocolate
1 ounce espresso
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup white chocolate chips
½ cup semi sweet chocolate
1/3 cup butter, softened
½ cup cashew pieces
½ t. kosher salt
2T. coffee liquor
Preheat oven to 350 degrees F.
With cooking spray, coat 8×8 inch baking pan and set aside.
In a medium bowl, sift flour and baking soda together.
In an electric mixer, combine sugar and butter over medium speed to form a paste.
Create a double boiler by adding one quart of water to a medium sized pot and bring to a boil.
In microwave, melt semi-sweet chocolate in an appropriate bowl for approximately 45 seconds.
Add chocolate to sugar and butter, beat at medium speed until smooth.
Add espresso while mixing at medium speed.
Add eggs (one at a time), vanilla and almond extracts. Blend until smooth.
Scrape down side of bowl with a rubber spatula. Add flour mixture and chocolate chips. Blend at low speed until completely combined.
Pour batter into prepared 8×8 inch baking pan. Bake for 35-40 minutes or until toothpick placed in center appears clean.
In a small sauté pan over low heat, combine chocolate, liquor and butter. Stir until smooth.
Spread glaze over brownies and sprinkle with cashews.
Cool completely before portioning brownies.

Slow-roasted Pork Belly Sliders

2 ½ lb fresh Berkshire pork belly (skin removed)
½ gallon water
6 sprigs thyme
1 C. kosher salt
2 C. granulated sugar
1 lemon, halved
½ gallon ice
Birch-hoisin sauce (recipe follows)
1 pint alfalfa sprouts
Pickled onions (recipe follows)
1 Dozen Slider Buns

Pork belly brine:
In a medium sized stock pot, combine water, salt, sugar, thyme and lemon and place over high heat.
Once water comes to a boil, remove and transfer liquid to a 2 gallon container.
Add ice.
Once liquid is completely cooled, add pork belly and refrigerate over night.
Cooking the belly:
In a large sauté pan, place pork belly, fat side down and set over very low heat, rendering the fat.
Render belly for one hour, pouring off excess fat every 10 minutes
Pre heat oven to 250 degrees
Remove belly from pan and place into an appropriate sized roasting pan. Cover pan with plastic wrap first, followed by aluminum foil.
Place belly in oven and cook for 5 hours.
After the pork is finished, remove from pan and allow cooling before cutting. Approximately 20 minutes.

Birch-hoisin sauce:
3 ounce butter
3 cloves garlic, minced
1 ounce onion, minced
1 cup birch beer
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons cornstarch
2 tablespoons rice wine vinegar

In small saucepan, melt butter over low heat.
Add garlic and onions and cook until onions are translucent, about 2 minutes.
Stir in hoisin, birch beer, salt and pepper.
In small bowl, dissolve cornstarch in rice wine vinegar
Gently stir cornstarch mixture into sauce.
Increase heat to medium and allow sauce to simmer for 2 minutes as it thickens.

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Finishing pork belly:
Preheat oven to 350 degrees
In a roasting pan, lay out portioned pork belly leaving space between and apply birch-hosin sauce.
Cover with aluminum foil and bake for 15 minutes.
Remove pieces of pork belly placing them on the bottom slider bun.
Spoon a tablespoon of the sauce on top of the pork belly, followed by alfalfa sprouts and pickled onions.
Place the remaining side of bun on top and serve.