Description
This is a delicious drowned sandwich that is great for an easy meal your family will love. My children eat these up!
Ingredients
- 16 cloves garlic, minced
- 2 tablespoons minced fresh oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 9 pounds boneless pork butt
- 4 dried chipotle chili peppers
- 6 tablespoons vegetable oil
- 8 cloves garlic, minced
- 4 onions, chopped
- 20 Roma tomatoes, chopped
- 1 cup water
- 5 teaspoons minced fresh oregano
- ΒΌ teaspoon white sugar
- salt, to taste
- 12 Mexican bolillo rolls, lightly toasted, cut in half lengthwise
- 2 pickled jalapeno peppers, sliced
Instructions
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix the 16 cloves of minced garlic
- 2 tablespoons of minced oregano
- 2 teaspoons of salt
- and pepper in a bowl. Rub garlic mixture over the pork butt
- and place pork in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes
- then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center
- about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil
- and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
- Place the chipotle peppers in a bowl
- and cover with hot water. Allow peppers to soak until softened
- about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Stir in the Roma tomatoes
- 1 cup of water
- chipotle chili peppers
- 5 teaspoons of oregano
- sugar
- and salt to taste. Add the reserved pan drippings. Simmer
- uncovered
- over low heat for 15 to 20 minutes
- stirring frequently.
- Pour the chipotle sauce into a blender
- filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately
- you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
- To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll
- then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno
- followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.
Prep Time: 40 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 10 mins
Servings: 12