South of the Border Pork Sandwiches
Take your taste buds on a flavorful journey with these South of the Border Pork Sandwiches, a perfect fusion of smoky, tangy, and savory elements that elevate your sandwich game. This recipe features tender, slow-cooked pork shoulder infused with chipotle peppers, smoked paprika, cumin, and citrus juices, creating a melt-in-your-mouth filling bursting with south-of-the-border flavors. Complemented by a crunchy, creamy cabbage and carrot slaw, and served on toasted hamburger buns, every bite is a satisfying contrast of textures and bold tastes. Perfect for casual gatherings, game days, or weeknight dinners, these sandwiches are garnished with fresh cilantro for a zesty finish. With minimal prep and a simmer-to-perfection cooking method, this slow-cooker-inspired dish is your new go-to for crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 2.5 pounds pork shoulder (boneless)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 pieces chipotle peppers in adobo sauce (chopped)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 2 tablespoons lime juice (freshly squeezed)
- 1 cup orange juice
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cabbage (shredded)
- 1 medium carrot (shredded)
- 0.25 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 6 pieces hamburger buns (toasted)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork shoulder with salt and pepper, then sear on all sides until browned (about 2-3 minutes per side). Remove the pork and set aside.
Reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes. Stir in the minced garlic, chipotle peppers, smoked paprika, cumin, and oregano, cooking for another minute until fragrant.
Add the lime juice, orange juice, and chicken broth to the pot, scraping up any browned bits from the bottom.
Return the pork to the pot. Cover the pot with a lid and reduce the heat to low. Simmer for 3-4 hours, or until the pork is tender and easily shredded with a fork.
While the pork cooks, prepare the slaw. In a large bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Mix well, then refrigerate until ready to use.
Once the pork is cooked, remove it from the pot and shred it using two forks. Return the shredded pork to the pot, stirring to combine it with the sauce.
Toast the hamburger buns lightly. Assemble the sandwiches by placing a generous portion of shredded pork onto the bottom half of each bun, topping it with the prepared slaw, and garnishing with fresh cilantro. Add the top bun and serve immediately.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.8 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 877 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.
