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Fiesta Pork Sandwiches

By: Yvette Massey  
"This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 214 people have saved this

Prep Time:
20 Min
Cook Time:
8 Hrs
Ready In:
8 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (4 pound) boneless pork shoulder roast
  • 1/3 cup lime juice
  • 2 tablespoons grapefruit juice
  • 2 tablespoons water
  • 1 bay leaf
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 tablespoons olive or vegetable oil
  • 1 large onion, thinly sliced
  • 12 sandwich rolls, split

Directions

  1. Cut the roast in half; pierce several times with a fork. Place in a large resealable plastic bag or shallow glass container. Combine the next eight ingredients; pour over roast. Cover and refrigerate overnight, turning occasionally. Drain, reserving marinade. In a skillet over medium heat, brown the roast in oil on all sides. Place onion, roast and marinade in a slow cooker. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and transfer to a saucepan; bring to a rolling boil. Serve pork on rolls with juices as a dipping sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by jamie278ca 
I did like this, and it was really easy but a little bit bland. Next time I make it I will... MORE

 
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