Pineapple Chile Pulled Pork Sandwiches
This slow simmered Pineapple Guajillo Chile Pulled Pork is stuffed in a ciabatta roll, layered on top of mashed black beans, a drizzle of Mexican crema, cilantro and diced pineapple.
Servings: 8 Servings
- 2 lbs pork shoulder
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 1 tbsp Mexican dried oregano
- 1 tsp ground cumin
- 8 cups pineapple juice separated
- 7 dried guajillo chiles soaked
- 10 garlic cloves
- 1 habanero pepper stem removed
- ciabatta bread rolls
- 30 oz. can black beans drained and mashed
- 3 cups diced pineapple
- Mexican Crema
- 1/2 cup cilantro leaves to garnish (lightly packed)
Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, habanero pepper and 1 cup pineapple juice. Set aside.
Rub salt all over pork shoulder and in a 5-6 quart Dutch oven brown on all sides in olive oil. Remove pork, discard all but 1 tablespoon of oil in pot and return pork to pot, fat side up. Add 4 cups of pineapple juice, sprinkle the oregano and cumin over pork fat cap, and simmer on low for 2 hours, covered. Add the remaining pineapple juice to baste and keep moist as it continues to cook, 1 more hour.
Remove bone if any and shred meat in pot. Add the red chili sauce and simmer for 1 more hour. Simmer to reduce chili pineapple juice mixture if needed.
Toast ciabatta bread and spread with mashed black beans. Top with shredded pork, cubed pineapple, a drizzle of Mexican Crema and chopped cilantro leaves.
Calories: 377kcal | Carbohydrates: 57g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1339mg | Potassium: 957mg | Fiber: 8g | Sugar: 29g | Vitamin A: 60IU | Vitamin C: 59.6mg | Calcium: 95mg | Iron: 4mg