Servings
8
Cook Time
195 MIN
Ingredients
| 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 |
Steps
| 1 |
PREHEAT
oven to 325° F (162° C).
|
| 2 |
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.
|
| 3 |
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.
|
| 4 |
TOP
bottom halves of buns with about ½ cup meat mixture, 1 cheese slice, ¼ cup lettuce and 2 tomato slices.
|
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