Fiesta Pork Sandwiches Recipe

Fiesta Pork Sandwiches Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends.

[X]

Rate Fiesta Pork Sandwiches Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fiesta Pork Sandwiches Recipe

Prep: 20 min. + marinating Cook: 8 hours

Yield: 12-14 Servings

20 480 500

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
2/3 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
2 bay leaves
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons olive oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Directions

Cut the roast in half; pierce several times with a fork.
In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker.
Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce. Yield: 12-14 servings.

Originally published as Fiesta Pork Sandwiches in Country Extra July 1999, p49