pulledporksandwich

Pulled Pork and Fresco Sandwiches

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Ingredients (Pulled Pork):

  • 1 cup ketchup
  • 1 medium onion, chopped
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Tabasco pepper sauce
  • 3 pounds boneless pork shoulder roast or pork butt, cut into 2-inch pieces

Ingredients (Sandwiches):

  • 6 torpedo rolls, such as Bollitos or Potuguese
  • 1 tomato, sliced
  • 1 ripe avocado. peeled, pitted and sliced
  • 1 cup crumbled TROPICAL Queso Fresco

Preparation:

Prepare Pulled Pork: In large bowl combine ketchup, onion, cider vinegar, molasses, cumin, garlic powder, oregano and Tabasco. Add pork pieces: toss to mix well.

Place mixture in slow-cooker. Cook on high 5 hours or cook on low 8 hours, stirring occasionally until pork is tender.

Prepare Sandwiches: With two forks, shred pork; return to cooking liquid; toss to mix well. Cut each roll in half; fill with pulled pork mixture. Top with tomato and avocado slices and crumbled queso fresco. Serves 6.