Midnight Caribbean Pork Sandwiches
These easy sandwiches have nice depth of flavor—savory, sweet, piquant, subtle and sublime. They’re worth the wait. —Elizabeth Bennett, Mill Creek, Washington
Can you freeze Midnight Caribbean Pork Sandwiches?
Place shredded pork and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add broth or water if necessary.
Ingredients
- 1 tablespoon canola oil
- 3 medium onions, cut into 1/2-inch slices
- 1 bottle (12 ounces) amber beer or 1-1/2 cups chicken broth
- 1/4 cup packed brown sugar
- 10 garlic cloves, minced and divided
- 2 tablespoons ground cumin
- 7 teaspoons minced chipotle peppers in adobo sauce, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless pork shoulder butt roast (2 to 3 pounds)
- 1 cup mayonnaise
- 1/2 cup minced fresh cilantro
- 12 Hawaiian sweet hamburger buns
- 2 medium ripe avocados, peeled and sliced
Directions
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1In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender, 6-8 minutes. Add beer, brown sugar, 8 garlic cloves, cumin, 5 teaspoons chipotle peppers, salt and pepper; cook and stir until combined.
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2Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low 6-8 hours, until pork is tender.
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3Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and 2 tsp. chipotle peppers. Cover and refrigerate until serving.
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4Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and reserved vegetables and cooking juices to slow cooker; heat through. Serve on buns with avocado slices and mayonnaise mixture.
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