Pulled Pork and Queso Fresco Sandwiches

Dinner Lunch Queso Fresco Mexicano

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:

1. 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.
2. Place mixture in slow-cooker. Cook on high 5 hours or cook on low 8 hours, stirring occasionally until pork is tender.
3. 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.