Pork Hoagie Recipe
Tender, slow roasted carnitas piled high on a toasted hoagie roll, topped with cheddar cheese, BBQ sauce and two onion rings. Served with coleslaw.
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Ingredients
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Carnitas (slow-roasted pork)
Onion rings
Hoagies & Toppings
Coleslaw (side)
Method
Carnitas (slow-roasted pork)
1. Season pork
Preheat oven to 300°F (150°C). Pat pork shoulder dry. In a small bowl combine kosher salt, black pepper, cumin, garlic powder and oregano. Rub spice mixture all over the pork pieces.
2. Sear
Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown pork on all sides, 3–4 minutes per side, until well caramelized. Work in batches if needed.
3. Add liquids and roast
Add orange juice, lime juice and stock to the pot along with bay leaves. Bring to a simmer, then cover and transfer to the oven. Roast at 300°F (150°C) until very tender and easily shredded, about 3 to 3½ hours (internal temperature ~195°F / 90°C).
4. Shred and crisp
Remove pork from the pot and let rest 10 minutes. Strain and reserve cooking liquid. Using two forks, shred the pork into bite-sized pieces. Optional step for texture: spread shredded pork on a rimmed baking sheet, spoon a few tablespoons of reserved cooking liquid over it, and broil on high or roast at 425°F (220°C) for 8–12 minutes, stirring once, until edges are crisped.
Onion rings
2. Make batter
In a bowl whisk together flour, cornstarch, baking powder, salt and pepper. Whisk in cold sparkling water until smooth; batter should be slightly thick but runny enough to coat rings. Keep batter cold.
3. Fry onion rings
Heat oil in a heavy pot or deep fryer to 350°F (175°C). Working in batches, dip onion rings into batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes per batch. Remove to a paper towel–lined tray and season immediately with a pinch of salt. Keep warm or reheat briefly before assembling sandwiches.
Hoagies & Assembly
1. Toast rolls
Butter the cut sides of the hoagie rolls. Heat a large skillet or griddle over medium-high heat and toast the cut sides until golden, about 1–2 minutes.
2. Build the hoagie
Pile about 3/4 cup of the BBQ-tossed shredded pork into the bottom of each toasted roll. Sprinkle about 1/4 cup shredded cheddar cheese over the pork. Place two onion rings on top of the cheese. Drizzle an additional tablespoon of BBQ sauce over the onion rings if desired. Close the roll and press gently.
3. Optional melt step
If you prefer the cheese melted, place assembled hoagies on a baking sheet and broil for 1–2 minutes until cheese melts and rolls are warm—watch closely to avoid burning.
Coleslaw (side)
1. Make slaw dressing
In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth.
2. Combine
Place shredded green cabbage, red cabbage and grated carrot in a bowl. Pour dressing over vegetables and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 15 minutes to allow flavors to meld before serving.