Mojo Pork Shoulder Sandwich
Slow-cooked pork shoulder marinated in citrus, garlic, and spices, shredded and served on bread. Tender, juicy meat with bright acidic flavor from orange and lime juice.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 3-inch chunks. Pat dry with paper towels.
Combine orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, and black pepper in a bowl.
Place pork chunks in slow cooker and pour marinade over them, stirring to coat evenly.
Cover and cook on low for 8 hours, or on high for 4–5 hours, until pork is very tender and shreds easily with a fork.
Remove pork from slow cooker with tongs and transfer to a cutting board. Reserve 1 cup of cooking liquid.
Shred pork using two forks or a meat shredder. Return shredded pork to slow cooker with reserved cooking liquid and stir to combine.
Toast or warm bread rolls if desired. Layer each roll with shredded pork, sliced red onion, and cilantro.
Serve immediately with mojo sauce on the side or drizzled over the sandwich.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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