Mojo Pork Sandwich
Citrus-marinated pork shoulder layered in bread with pickled onions and mojo sauce. Slow-roasted until tender, then shredded and assembled warm.
Ingredients
Method
In a bowl, combine minced garlic, lime juice, orange juice, olive oil, oregano, cumin, salt, and black pepper to form the mojo marinade.
Place pork shoulder chunks in a slow cooker and pour the marinade over them, turning to coat all sides.
In a separate small bowl or jar, combine sliced red onion, white vinegar, sugar, and a pinch of salt; let sit at room temperature at least 30 minutes or refrigerate up to 1 day.
Cover the slow cooker and cook on low for 8 hours (or high for 4 hours) until pork is fall-apart tender and shreds easily with a fork.
Using two forks or shredding forks, shred the cooked pork directly in the slow cooker, mixing it into the cooking liquid.
Warm the bread rolls or slices, if desired, and open each one.
Spoon shredded pork and a small amount of cooking liquid onto each roll, top with pickled red onions and a drizzle of mojo sauce, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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