Adobo Pork Sandwiches

A community recipe by chefmike

Not tested or verified by Nigella.com

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.

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 275Â°F/135Â°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.

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).