Pork Sandwiches with Tomato-Jalapeno Vinaigrette
Amy
ingredients
Roast- 1 4lb. boneless pork shoulder roast
- 1 1/2 T cumin
- 2 T packed brown sugar
- 3/4 t salt
- 1/2 t cayenne pepper
- 1/2 t black pepper
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 c chicken broth
- 1 12 oz can cola (not diet)
- 1/4 c oil
- 1 lb. plum or roma tomatoes, chopped
- 1 12 or 16 oz jar/can pickled jalapenos
- 2/3 c coarsely chopped fresh cilantro
- 3/4 t salt
- 1/4 t black pepper
directions
- 1
1. Trim fat from meat and set aside. Mix together cumin, br. sugar, 3/4 t salt, 1/2 t pepper, and cayenne pepper.
- 2
Rub spice mixture on all sides of meat.
- 3
2. Put onion and garlic in crock pot. Place meat on top. Pour broth and cola over meat. Cook on low for 9-10 hrs or high for 4-5 hours.
- 4
3. For vinaigrette, heat oil over med heat. Add tomatoes and cook for about 4 minutes while stirring. Drain jalapenos and reserve 1/2 c of juice. Add reserved juice to tomatoes along with cilantro, 3/4 t salt, and 1/4 t pepper. Cook, uncovered for 3-4 more minutes until slightly thickened.
- 5
4. Remove meat from crock pot and shred. Stir meat and onions together. Serve on rolls with vinaigrette on top of meat mixture.
Source: Amy
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