Recreate a popular Mexican-Style sandwich using Borden® Cheese Quesadilla Slices.

Cook Time
195 MIN
1-½ tsp. ancho chili powder or chili powder
1-½ tsp. garlic powder
2-½ tsp. cumin, divided
1-½ tsp. salt
1 tsp. smoked paprika
¾ tsp. black pepper
1 pork shoulder (2-½ pound boneless or 3-½ pound bone-in)
2 tbsp. oil, divided
1 cup chicken broth or beer
1 small onion, chopped
1 serrano or jalapeño pepper, chopped
2 cloves garlic, minced
2 tbsp. red wine vinegar
1 can (14.5 oz.) fire-roasted tomatoes
8 sandwich buns, split, toasted
4 Borden® Cheese Quesadilla Slices
2 cups shredded lettuce
3 medium tomatoes, cut into 16 slices
PREHEAT oven to 325° F (162° C).
MIX chili powder, garlic powder, 1-½ teaspoons of the cumin, salt, paprika and pepper. Cover pork with seasoning. Heat 1 tablespoon of the oil in large skillet over medium-high heat. When pan is hot, add pork. Sear 4 to 5 minutes, turning to brown evenly. Reduce heat to low; pour in broth or beer to deglaze slightly. Transfer meat and broth to 9x13-inch baking dish. Cover with foil; cook about 3 hours or until fork tender. Cool slightly; shred meat.
HEAT remaining 1 tablespoon oil in large skillet over medium heat. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally. Add pepper and garlic; cook 1 to 2 minutes. Stir in vinegar. Add tomatoes, ¼ cup water and remaining 1 teaspoon cumin; stir to mix well. Transfer sauce to blender; process until smooth. Return to skillet; stir in shredded pork and heat thoroughly over medium-low heat.
TOP bottom halves of buns with about ½ cup meat mixture, 1 cheese slice, ¼ cup lettuce and 2 tomato slices.