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Fiesta Pork Sandwiches

 Fiesta Pork Sandwiches
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
12-14 ServingsPrep: 20 min. + marinating Cook: 8 hours


  • 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


  • 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

2 of 2

Fiesta Pork Sandwiches (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.