Mexican · Lunch
Marinated Pork Sandwich
Pork shoulder marinated in orange juice, chipotle, garlic and cumin, seared and shredded, then piled onto a toasted telera roll with black beans, pickled onion, avocado and cotija. The chipotle-adobo marinade delivers smoky heat while lime and cilantro keep the filling bright.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
702Calories
41.2gProtein
36.8gFat
52.3gCarbs
9.4gSugar
10.8gFiber
1580mgSodium
128mgChol
10.9gSat Fat
1120mgPotassium
210mgCalcium
4.6mgIron
1.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Mix the chipotle, adobo sauce, minced garlic, orange juice, cumin, oregano and salt in a bowl into a marinade; coat the pork chunks fully.
2
Marinate
Cover and refrigerate for 2 hours until the pork absorbs the smoky citrus flavour.
3
Sear
Heat olive oil in a small ovenproof skillet over medium-high heat; sear pork chunks for 4 minutes, turning occasionally, until browned.
4
Braise
Add 2 tablespoons water, cover tightly with foil, transfer to a 325°F oven and braise for 12 minutes until fork-tender.
5
Plate
Shred the pork with two forks, toss with skillet juices, then toast the roll and layer with mashed black beans, pork, thinly sliced quick-pickled red onion, sliced avocado, cotija, cilantro and mayonnaise; serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, cut into 2-inch chunks
- 2 tbsp2 tbsp chipotle in adobo
- 2 tsp2 tsp adobo sauce
- 4 cloves4 cloves garlic
- 1/2 cup120ml orange juice
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp salt
- 2 tsp2 tsp olive oil
- 22 telera or bolillo roll
- 4 tbsp30g, about a fifth of a 15 oz can black beans
- 11 small red onion
- 4 tbsp4 tbsp lime juice
- 11 avocado
- 1.4 oz40g cotija cheese
- 4 tbsp4 tbsp cilantro leaves
- 2 tsp2 tsp mayonnaise
