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Midnight Caribbean Pork Sandwiches

These sandwiches are so tasty! They’ve got depth of flavor – savory, sweet, piquant, subtle and sublime. They’re super easy to make and worth the (slow cooker) wait. —Elizabeth Bennett, Mill Creek, Washington
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    12 servings

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

  • In 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.
  • Place roast in a 5- or 6-qt. slow cooker. Pour onion mixture over meat. Cook, covered, on low until pork is tender, 6-8 hours.
  • Meanwhile, combine mayonnaise, cilantro, remaining 2 garlic cloves and chipotle peppers. Cover and refrigerate until serving.
  • Remove 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 and mayonnaise mixture.
  • Freeze option: 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 a little broth if necessary.
Nutrition Facts
1 sandwich: 484 calories, 29g fat (7g saturated fat), 71mg cholesterol, 400mg sodium, 36g carbohydrate (15g sugars, 3g fiber), 18g protein.

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Reviews

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Average Rating:
  • Corwin44
    Jun 28, 2020

    This was a very good and flavorful recipe. It is really easy to throw together and versatile as well. I’ve used the pork to stuff burritos ( wet burritos are my favorite) and on sandwiches. I use brioche buns for the sandwiches instead of Hawaiian buns. I made the pork as directed. I use broth because I don’t keep beer in the house. This recipe is good using chicken breast as well. I’ve never tried it using beef or lamb but I imagine it would be good if you use a cut that can be shredded with a fork. My go to pork shoulder substitute is chicken breast.

  • Natalie
    Jun 12, 2020

    Can I use chicken, beef or lamb besides pork. I don't eat pork.