Fiesta Pork Sandwiches Recipe
Fiesta Pork Sandwiches Recipe photo by Taste of Home
Next Recipe

Fiesta Pork Sandwiches Recipe

Read Reviews
2.5 1 2
Publisher Photo
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. —Yvette Massey, La Luz, New Mexico
TOTAL TIME: Prep: 20 min. + marinating Cook: 8 hours
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 8 hours
MAKES: 12-14 servings


  • 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


  1. Cut the roast in half; pierce several times with a fork.
  2. 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.
  3. 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.
  4. 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

Reviews for Fiesta Pork Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ahmom User ID: 3426126 53414
Reviewed Jun. 2, 2013

"this was far too acidic for me."

Loading Image