You’re going to need a fork for these sandwiches. They are a different take on pork bbq, using Mexican inspired flavors. I found a recipe in the Artisan Bread in Five Minutes a Day cookbook called Spicy Pork Buns. The authors of the book explained that they wanted to create a sandwich that has the flavor combination of tamales. That sounded like a good idea to me.
I altered the recipe in several ways. First, they put the meat mixture into a yeast type cornbread and baked it with the bread dough wrapped around the meat. That sounds awesome to eat and time consuming to make, so I decided to use my cornbread recipe instead and serve the meat over the top. I also made a lot more meat and changed the filling ingredients a bit.
Here’s what you’ll need. You won’t need the cornstarch that is shown in the photo. It was in the original recipe, but I decided it wasn’t needed.
- large pork shoulder roast or other cut of beef or pork roast
- 2 28oz cans crushed tomatoes
- 1 onion, diced
- 2 tsp. cumin
- 4 chilis from a can of chilis in adobo sauce, seeds scraped out and chopped fine
- 1 tsp. salt
- 1 recipe of cornbread
Place the roast in a slow cooker. Sprinkle it with salt and pepper and cook 5-6 hours on high or 7-8 hours on low. When it is fully cooked, shred the meat with a fork and return it to the slow cooker. You could also refrigerate or freeze the meat at this point to finish at a later time.
Add the other ingredients to the meat in the slow cooker. Stir to combine. Cook on low for another 2-4 hours. Serve over the cornbread.
This is spicy, but not enough to really set your tongue aflame. My younger kids found it a bit too spicy for comfort. Next time, I’ll probably reduce the peppers and use only 3.
This made enough for my family of six to have 3 meals. I froze the extra, which worked great.
Double Dipped Life says
What an original idea! Sounds yummy!
OK, my comment has nothing to do with your post for today. 🙂 I just would like to mention that I really like the pictures with links at the bottom of certain pages. I’m making the meatballs over rice tonight and at the bottom it says, “You might also like” and instead of just having links there are pictures too. I like it!!
I’m glad you like the pictures with related posts. I had to remove the other plugin with the links because it caused my site to crash a few weeks ago. I just realized I could use this new option last night.
If it is too spicy, try serving it to your children with some cheese, that will cut the heat.
a capella says
Wow! Made this tonight – delicious!! Thanks!
Lea Ann says
Do you have to use a pork shoulder for this recipe? Can I try it with a pork roast? I went to the store and the pork shoulder looks so fatty- I was afraid to purchase it.
Yes, Lea Ann. You can use whatever cut of pork you prefer!