Subj : BH&G 2237
To   : ALL
From : DAVE DRUM
Date : Sun Mar 28 2021 12:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled-Pork Cemita
 Categories: Pork, Chilies, Citrus, Fruits, Cheese
      Yield: 8 Servings
 
      3 lb Bone-in pork loin roast
    1/4 ts (ea) salt & black pepper
      2 tb Oil
      1 md Onion; sliced
     10 oz Can enchilada sauce
      3 tb Lime juice
      2 ts Chilli spice mix
      8    Sesame seed rolls; split
    3/4 c  Jarred black bean spread
    3/4 c  Prepared guacamole or
           - smashed ripe avocado
      1 lg Tomato; sliced
      4 oz Goat cheese; crumbled
           Cilantro leaves
 
  Place pork on a cutting board; season with salt and
  pepper. Heat oil in a large stainless skillet over high
  heat. Brown pork on all sides, about 6 minutes total.
  Remove from heat.
  
  Place onion in bottom of slow cooker. Whisk in enchilada
  sauce, 1/2 cup water, lime juice and chili powder. Add
  pork to slow cooker; cover and cook on HIGH for 6 hours or
  LOW for 8 hours.
  
  Remove pork to a clean cutting board. Cool slightly. When
  cool enough to handle, separate and discard bones, fat and
  connective tissue from meat, leaving pork in pieces as
  large as possible. Place pork on a platter and drizzle
  with about 1 cup of the liquid from slow cooker.
  
  Assemble sandwiches: Spread bottom cut side of rolls with
  an equal amount of bean spread (about 2 tbsp each), and
  remaining halves with guacamole. Top bean spread with
  pork, tomato slices, goat cheese and cilantro.
  
  Family Circle | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's a waist of thyme to putt yore trussed in spelling chequers
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