Peruvian Pulled Pork Sandwich with Pickled OnionsPrep Time:
40 mins. Cook Time:
5 hrs. Serves:
An exotic blend of orange, cocoa and smoky chipotle peppers, mixed in a rich tomato base with a robust assortment of spices.
2 cups (500 mL) red onion, thinly sliced (240 g)
1 small red pepper, thinly sliced (85 g)
1/3 cup (75 mL) chopped fresh cilantro (12 g)
1/2 cup (125 mL) lime juice
2 tbsp (30 mL) olive oil
1 tsp (5 mL) kosher salt (5 g)
1/4 tsp (1 mL) sugar (1 g)
2 x 4 lb (2 kg each) pork shoulder or butt roasts, trimmed
1 tsp (5 mL)salt (5 g)
1 1/2 cups (375 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce
2 sweet potatoes, peeled and cut into 1/4-inch (5 mm) slices (960 g)
2 tbsp (30 mL) oil
1 tsp (5 mL) salt (5 g)
12 soft buns, such as brioche or milk
1 cup (250 mL) E.D.SMITH® Saucemaker Yogurt Sweet Basil & Garlic
Salsa Criolla: Toss onion with red pepper and cilantro. Stir lime juice with olive oil, salt and sugar; pour over onion mixture. Cover and refrigerate for at least 1 hour or up to 24 hours.
Pulled Pork: Season pork all over with salt. Place in a deep hotel pan; top with Mexican Baja Chipotle Sauce. Cover tightly with foil. Cook, at 300 °F (150 °C), for 5 hours or until pork is very tender, adding water if sauce gets too thick.
Transfer the pork to a cutting board. Let stand for 10 minutes. Shred the pork using two forks. Drain fat. Toss with enough of the cooking sauce until well coated.
Sandwich: Deep fry the sweet potatoes, at 375 °F (190 °C), for 3 minutes or until tender and golden. Drain on paper towel. Season with salt.
1 sandwich: Place 1/2 cup (140 g) pulled pork on a bun. Top with 2 tbsp (30 mL) Salsa Criolla, 2 to 3 fried sweet potato slices and 1 tbsp (15 mL) Yogurt Sweet Basil & Garlic Sauce.