I'm on Week #2 of the foot/leg cast and cooking is still a challenge. So the slow cooker to the rescue! If you're preparing food for a crowd, make a batch of these sandwiches and you'll have friends for life. The heat level can be adjusted by adding more or less of the canned peppers in adobo sauce. Here's the type I used.
The Serrano Honey Balsamic Vinegar adds a subtle heat and sweetness to the pork as well.
I served these on slider style buns, but regular buns or hoagie rolls would work just fine. Take a few minutes and make the Rosemary Garlic Mayonnaise. These were delicious!
2 cups drained, chopped tomatoes
1 T. brown sugar
1 T. chili powder
3 T. Serrano Honey Balsamic Vinegar
3 T. chipotle peppers in adobo sauce
1 T. honey
2 garlic cloves, chopped
4 1/2 lbs. pork shoulder
Sandwich Buns
Rosemary Garlic Mayonnaise
Lettuce Leaves
Sliced Tomatoes
Process the first seven ingredients in a food processor until mixture is smooth.
Cut pork shoulder in half and place in 5 quart (or larger) slow cooker. Pour tomato mixture over pork. Cover and cook on high for 8 hours. Remove from slow cooker. Cool slightly and shred. Return to the slow cooker to remain warm.
Spread buns with Rosemary Garlic mayo.
Top with shredded pork.
Spread top bun with mayo and place on sandwich and serve!
Adapted from 2001 Southern Living Annual Recipes.
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