MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cola-Chipotle Pork Tortas
 Categories: Pork, Chilies, Herbs, Citrus, Breads
      Yield: 8 Sandwiches

      1 md Onion; chopped
      3    Chipotles in adobo
      1 tb Lime juice
      4 cl Garlic; minced
      1 ts Ground cumin
     12 oz Cola
  2 1/2 lb Boneless pork shoulder roast
           Salt & ground pepper
    1/2 c  Mayonnaise
      8    Sandwich rolls or bolillos;
           - split, toasted
      1    Recipe Cebollas Encurtidas -OR-
           Red onions; thin sliced (optional)
           Avocado; sliced

  In a blender or food processor combine onion, chipotle chile
  peppers, lime juice, garlic, and cumin. Cover and blend or process
  until smooth, adding as much of the cola as needed to make a smooth
  mixture. Stir in remaining cola.

  Trim excess fat from meat. Season meat generously with salt and
  pepper. If necessary, cut meat to fit a 3-1/2 to 4 qt slow cooker.
  Place meat in slow cooker. Pour cola mixture over pork.

  Cover and cook on low-heat setting for 8 to 10 hours or on
  high-heat setting for 4 to 5 hours.

  Remove meat from cooker; remove cooking liquid from slow cooker and
  reserve. When meat is cool enough to handle, use two forks to shred
  meat, discarding any fat. Return meat to cooker.

  Skim fat from cooking liquid; transfer 1 cup cooking liquid to a
  small saucepan. Bring to boiling. Reduce heat and simmer,
  uncovered, for 8 to 10 minutes or until liquid is reduced to
  1/2 cup. Season to taste with salt.

  Stir 1 tb reduced cooking liquid into the mayonnaise. Spread
  mayonnaise on cut sides of rolls. Add remaining reduced cooking
  liquid to shredded meat and stir to moisten. Use a slotted spoon to
  remove meat from slow cooker; serve on buns topped with Cebollas
  Encurtidas, if desired, and sliced avocado.

  Serving Suggestion: Serve with roasted potato wedges.

  Recipe FROM: https://www.bhg.com

  Uncle Dirty Dave's Archives

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