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.