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Adobo Pork Sandwiches

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 8 - 10 rolls

Metric Cups
  • 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
  • 28¼ ounces tomatoes Diced
  • 2 tablespoons soft light brown sugar
  • 1 tablespoon chili 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
  • 4⅖ pounds boneless pork shoulder
  • 10 hamburger rolls

Method

Adobo Pork Sandwiches is a community recipe submitted by chefmike and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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).
  • 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).
  • Tell us what you think