Cuban Pork Sandwiches W/Cilantro-Lime Mayo |
|
 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 2 |
|
I just received this recipe from a good friend and cannot wait to make it! Ingredients:
2 large sweet onions, thinly sliced |
2 teaspoons minced garlic |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon fresh coarse ground black pepper |
1 (10 ounce) can frozen margarita mix, thawed |
1 (3 1/2-4 lb) boneless pork butt or 1 (3 1/2-4 lb) pork shoulder blade roast |
1/4 cup cilantro, chopped |
2 loaves ciabatta (12 oz each) |
lettuce leaf |
1 cup light mayonnaise |
2 tablespoons fresh lime juice |
1 garlic clove, finely chopped |
2 tablespoons chopped fresh cilantro |
Directions:
1. Spray 4-5 quart slow cooker with cooking spray.
2. Place onions in slow cooker.
3. In small bowl, mix dried minced garlic, cumin, salt, pepper and 1 tablespoon of the margarita mix to form a paste.
4. Pat mixture on top and sides of roast. (If roast comes tied or in netting, remove before rubbing with spice mixture.).
5. Place roast on onions. Pour remaining margarita mix around roast.
6. Cover and cook on low heat setting for 8-10 hours or until meat is tender.
7. Remove pork; when cool enough to handle, shred with 2 forks. Return meat to slow cooker; stir in 1/2 cup cilantro.
8. In small bowl, mix Cilantro Lime mayo ingredients.
9. Slice each loaf of ciabatta bread in half horizontally. With slotted spoon, spoon pork mixture onto bottom halves of bread.
10. Top each with 3-4 lettuce leaves. Spread about 1/2 cup of the mayo mixture on top halves of bread; place over lettuce.
11. Cut into slices. Discard liquid in slow cooker.
|
|