9 pounds boneless pork butt
16 cloves minced garlic
2 tablespoons fresh oregano, minced
Salt and pepper, to taste
CHIPOTLE SAUCE
6 tablespoons vegetable oil
4 medium onions, chopped
8 cloves garlic, minced
20 tomatoes (20 to 24 tomatoes), coarsely chopped
8 canned chipotles in adobo (8 to 10 chipotles), drained
5 teaspoons oregano
1 1/2 teaspoons salt
1/4 teaspoon sugar
12 crusty French rolls
2 avocados, peeled and cut lengthwise into thin slices
Servings: 12
1. Pork: Preheat oven to 475ºF. Combine garlic, oregano, salt and pepper; cut 1-inch deep gashes all over pork with a small, sharp knife. Fill gashes with garlic mixture. Rub outside of pork with salt and pepper. Place in shallow roasting pan and roast 20 minutes. Reduce oven temperature to 350ºF. Roast for about 2 hours and 15 minutes or until pork is tender and cooked through. Let rest 20 minutes before slicing thinly, reserving pan drippings.
2. Chipotle Sauce: Heat oil in large saucepan until almost smoking. Add onion and garlic. Sauté 2-3 minutes over medium-high heat until onion is translucent. Add reserved pan drippings, if desired. Simmer uncovered 10-15 minutes over low heat; stirring frequently. Purée sauce in blender. Force sauce through sieve with wooden spoon.
3. Sandwich: Warm rolls Briefly in oven and slice in half lengthwise; remove some of the inside of the rolls to allow room for filling. Spoon 2 tablespoons chipotle sauce over each half of roll. Arrange pork slices over sauce; top with about 1/4 cup additional sauce.
4. Serving Suggestion: Place avocado slices on sandwich and dot with sour cream seasoned with onion, garlic and cilantro. Garnish with habañero chiles and serve immediately.
Preparation Time: 1 hour
Cooking Time: 3 hours
Notes: 4 28-oz. cans of tomatoes can be substituted for the ripe tomatoes.
Cuisine: Mexican
16 cloves minced garlic
2 tablespoons fresh oregano, minced
Salt and pepper, to taste
CHIPOTLE SAUCE
6 tablespoons vegetable oil
4 medium onions, chopped
8 cloves garlic, minced
20 tomatoes (20 to 24 tomatoes), coarsely chopped
8 canned chipotles in adobo (8 to 10 chipotles), drained
5 teaspoons oregano
1 1/2 teaspoons salt
1/4 teaspoon sugar
12 crusty French rolls
2 avocados, peeled and cut lengthwise into thin slices
Servings: 12
1. Pork: Preheat oven to 475ºF. Combine garlic, oregano, salt and pepper; cut 1-inch deep gashes all over pork with a small, sharp knife. Fill gashes with garlic mixture. Rub outside of pork with salt and pepper. Place in shallow roasting pan and roast 20 minutes. Reduce oven temperature to 350ºF. Roast for about 2 hours and 15 minutes or until pork is tender and cooked through. Let rest 20 minutes before slicing thinly, reserving pan drippings.
2. Chipotle Sauce: Heat oil in large saucepan until almost smoking. Add onion and garlic. Sauté 2-3 minutes over medium-high heat until onion is translucent. Add reserved pan drippings, if desired. Simmer uncovered 10-15 minutes over low heat; stirring frequently. Purée sauce in blender. Force sauce through sieve with wooden spoon.
3. Sandwich: Warm rolls Briefly in oven and slice in half lengthwise; remove some of the inside of the rolls to allow room for filling. Spoon 2 tablespoons chipotle sauce over each half of roll. Arrange pork slices over sauce; top with about 1/4 cup additional sauce.
4. Serving Suggestion: Place avocado slices on sandwich and dot with sour cream seasoned with onion, garlic and cilantro. Garnish with habañero chiles and serve immediately.
Preparation Time: 1 hour
Cooking Time: 3 hours
Notes: 4 28-oz. cans of tomatoes can be substituted for the ripe tomatoes.
Cuisine: Mexican
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