Southwest U.S. style barbecue pork, slow-cooked and shredded in a sweet/tangy/spicy sauce. This is actually better if made 1-2 days ahead and then reheated.
Recipe posted by chefmike
ADOBO PORK SANDWICHES
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Ingredients
Switch to Cup Measures- 800 grams tomatoes Diced
- 2 tablespoons soft light brown sugar
- 1 tablespoon chilli powder
- 3 tablespoons adobo seasoning
- ¾ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- 6 cloves garlic Peeled and grated
- 2 kilograms boneless pork shoulder
- 10 hamburger rolls
Method
- Combine first 9 ingredients in a bowl. Mix to combine. Cut pork shoulder in half. Set aside.
- SLOW COOKER: Place pork in pot. Pour sauce over top. Cover and cook on HIGH setting for 8 hours. Remove from pot and allow to cool.
- OVEN: Preheat oven to 275°F/135°C. Place pork in a roasting pan and pour sauce over top. Cover pan tightly with foil and bake for 4 hours. Remove from oven, remove foil and allow to cool until comfortable to handle.
- Shred cooled pork by hand (messy, but fastest way to do it) and return to sauce.
- To serve, pile a mound of warmed pork onto hamburger rolls (or whatever bread you like) and top with a dollop of Rosemary-Garlic Mayonnaise (see separate recipe).
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