Subj : BH&G 1753
To   : ALL
From : DAVE DRUM
Date : Mon Feb 08 2021 16:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cola-Chipotle Pork Tortas
 Categories: Pork, Vegetables, Citrus, Chilies, Breads
      Yield: 8 Servings
 
      1 md Onion; chopped
      3    Canned chipotles in adobo
      1 tb Lime juice
      4 cl Garlic; minced
      1 ts Ground cumin
     12 oz Can cola; NOT DIET
      3 lb Boneless pork shoulder
           - roast
           Salt & ground black pepper
    1/2 c  Mayonnaise
      8    Sandwich rolls or bolillos;
           - split, toasted
           Cebollas Encurtidas (opt)
           +=OR=+
           Thin sliced red onions
           - (opt)
           Sliced avocado

MMMMM--------------------CEBOLLAS ENCURTIDAS-------------------------
      1 lg Red onion; in 1/2" slices
    1/4 c  Grapefruit juice
      2 tb Orange juice
      2 tb Lime juice
      1 ts Coarse sea salt or kosher
           - salt
      1 ts Dried Mexican oregano;
           - crushed
      1 cl Garlic; minced
    1/4 ts Cracked black pepper
 
  MAKE THE CEBOLLAS ENCURTIDAS: Preheat broiler. On a 15" x
  10" x 1" baking pan, place red onion slices. Broil 4 to 5
  inches from heat for 8 to 10 minutes or until onions are
  charred and tender, turning once halfway through broiling
  time. When cool enough to handle, separate onions into
  rings, discarding any large dry blackened pieces.
  
  In a medium bowl combine onion, grapefruit juice, orange
  juice, lime juice, salt, oregano, garlic, and pepper.
  Cover and chill at least 2 hours before serving.
  
  MAKE THE TORTAS: In a blender or food processor combine
  onion, chipotle chile peppers, lime juice, garlic, and
  cumin. Cover and blend or process until smooth, adding as
  much of the cola as needed to make a smooth mixture. Stir
  in remaining cola.
  
  Trim excess fat from meat. Season meat generously with
  salt and pepper. If necessary, cut meat to fit a 3 1/2 to
  4 quart slow cooker. Place meat in slow cooker. Pour cola
  mixture over pork.
  
  Cover and cook on low-heat setting for 8 to 10 hours or on
  high-heat setting for 4 to 5 hours.
  
  Remove meat from cooker; remove cooking liquid from slow
  cooker and reserve. When meat is cool enough to handle,
  use two forks to shred meat, discarding any fat. Return
  meat to cooker. Skim fat from cooking liquid; transfer 1
  cup cooking liquid to a small saucepan. Bring to boiling.
  Reduce heat and simmer, uncovered, for 8 to 10 minutes or
  until liquid is reduced to 1/2 cup. Season to taste with
  salt.
  
  Stir 1 tablespoon reduced cooking liquid into the
  mayonnaise. Spread mayonnaise on cut sides of rolls. Add
  remaining reduced cooking liquid to shredded meat and stir
  to moisten. Use a slotted spoon to remove meat from slow
  cooker; serve on buns topped with Cebollas Encurtidas, if
  desired, and sliced avocado.
  
  Makes: 8 servings
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Oh, pardon me, was that *your* culture? So sorry.
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