Mojo Pork Sandwich Recipe
slow braised citrus marinated pork shoulder, mojo criollo, cabbage slaw w/ fresno chili vinaigrette, cilantro lime mayo*
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Ingredients
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Pork Marinade
Cabbage Slaw
Cilantro Lime Mayo
Sandwich Assembly
Method
Pork Preparation
Marinate the Pork
In a large bowl, combine garlic, orange juice, lime juice, cumin, oregano, olive oil, salt, and black pepper. Add the pork shoulder and coat well. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Slow Braise the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork shoulder in a large Dutch oven. Cover and braise in the oven for 4-5 hours, or until the meat is tender and easily pulled apart with a fork.
Cabbage Slaw Preparation
Prepare the Slaw
In a large bowl, combine shredded cabbage, shredded carrot, chopped Fresno chili, apple cider vinegar, olive oil, salt, and sugar. Toss to combine and let sit for at least 30 minutes to allow flavors to meld.
Cilantro Lime Mayo Preparation
Make the Mayo
In a small bowl, mix together mayonnaise, chopped cilantro, and lime juice until well combined.
Sandwich Assembly
Assemble the Sandwich
Shred the slow-braised pork and pile it onto sandwich rolls. Top with cabbage slaw and a dollop of cilantro lime mayo. Serve immediately.