Midnight Caribbean Pork Sandwiches
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 12 servings.
These easy sandwiches have nice depth of flavor—savory, sweet, piquant, subtle and sublime. They’re worth the wait. —Elizabeth Bennett, Mill Creek, Washington
Ingredients
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1 tablespoon canola oil
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3 medium onions, cut into 1/2-inch slices
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1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth
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1/4 cup packed brown sugar
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10 garlic cloves, minced and divided
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2 tablespoons ground cumin
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7 teaspoons minced chipotle peppers in adobo sauce, divided
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 boneless pork shoulder butt roast (2 to 3 pounds)
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1 cup mayonnaise
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1/2 cup minced fresh cilantro
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12 Hawaiian sweet hamburger buns
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2 medium ripe avocados, peeled and sliced
Directions
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1.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined.
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2.
Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender.
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3.
Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and 2 tsp. chipotle peppers. Cover and refrigerate until serving.
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4.
Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado slices and mayonnaise mixture.
Nutrition Facts
1 sandwich: 484 calories, 29g fat (7g saturated fat), 71mg cholesterol, 400mg sodium, 36g carbohydrate (15g sugars, 3g fiber), 18g protein.
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