Fiesta Pork Sandwiches
Get ready to spice up your dinner table with these mouthwatering Fiesta Pork Sandwiches! Featuring tender, slow-cooked boneless pork shoulder seasoned with a smoky blend of paprika, cumin, and garlic, this recipe is bursting with bold, southwestern-inspired flavors. A medley of sautéed onions and vibrant bell peppers pairs perfectly with fire-roasted tomatoes and a touch of chipotle for a saucy, savory filling. To elevate the experience, the sandwiches are topped with a creamy lime spread made from tangy sour cream, zesty lime zest, and mayonnaise, all served on soft toasted rolls. Perfect for feeding a hungry crowd, these sandwiches are a deliciously satisfying option for weeknight dinners, weekend gatherings, or game day feasts.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 14.5-ounce can fire-roasted diced tomatoes, with juice
- 2 pieces chipotle peppers in adobo sauce, chopped
- 2 tablespoons fresh lime juice
- 1 cup cilantro, chopped
- 6 pieces soft sandwich rolls
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon lime zest
Instructions
Preheat your oven to 300°F (150°C).
Combine salt, black pepper, smoked paprika, cumin, and garlic powder in a small bowl. Rub the spice mixture all over the pork shoulder.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Stir in the can of fire-roasted diced tomatoes and the chopped chipotle peppers. Bring to a simmer.
Return the pork shoulder to the pot, spooning some of the tomato mixture over the top. Cover and place the pot in the preheated oven. Cook for 2 1/2 to 3 hours, or until the pork is fork-tender.
Once the pork is cooked, remove it from the pot and shred it with two forks. Return the shredded pork to the pot and mix it with the sauce. Stir in the lime juice and chopped cilantro.
In a small bowl, whisk together mayonnaise, sour cream, and lime zest to make a creamy lime spread.
Toast the sandwich rolls lightly, if desired. Spread a layer of the lime spread onto each roll.
Spoon a generous amount of the pork mixture onto the bottom half of each roll, then top with the other half of the roll.
Serve the Fiesta Pork Sandwiches warm with additional lime wedges and cilantro for garnish, if desired.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 11.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
