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Fiesta Pork Sandwiches

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends. —Yvette Massey, La Luz, New Mexico
  • Total Time
    Prep: 20 min. + marinating Cook: 8 hours
  • Makes
    12-14 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 2/3 cup lime juice
  • 1/4 cup water
  • 1/4 cup grapefruit juice
  • 2 bay leaves
  • 12 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 12 to 14 sandwich rolls, split

Directions

  • Cut the roast in half; pierce several times with a fork.
  • In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker.
  • Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.

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Reviews

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Average Rating:
  • ahmom
    Jun 2, 2013

    this was far too acidic for me.

  • DAWN70
    Oct 20, 2009

    No comment left