Carnitas Sandwich Recipe
slow roasted pork, coleslaw, pickle and a thick onion ring with homemade barbecue sauce
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Ingredients
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Pork
Coleslaw
Onion Rings
Barbecue Sauce
Assembly
Method
Pork
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C). In a large roasting pan, combine the pork shoulder with garlic, cumin, chili powder, salt, black pepper, orange juice, and lime juice. Cover tightly with aluminum foil.
- 2
Roast the Pork
Roast in the preheated oven for about 4 to 5 hours, or until the pork is tender and easily shreds with a fork. Remove from the oven and let it rest for 30 minutes before shredding.
Coleslaw
- 3
Make the Coleslaw
In a large mixing bowl, combine shredded cabbage and carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
Onion Rings
- 4
Prepare the Onion Rings
In a bowl, mix flour, cornmeal, baking powder, and salt. Gradually add ice water to form a batter. Heat oil in a deep fryer or large pot to 375°F (190°C). Dip onion slices in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.
Barbecue Sauce
- 5
Make the Barbecue Sauce
In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and let cool.
Assembly
- 6
Assemble the Sandwich
On the bottom half of each burger bun, layer shredded pork, a generous scoop of coleslaw, a few pickles, and a crispy onion ring. Drizzle with homemade barbecue sauce, and top with the other half of the bun. Serve immediately.