Pulled pork, charred pineapple and pain Cubano come together for this sweet and tangy Pibil-Wich Strangewich.
http://bestfoods.com/strangewich RECIPE BELOW:
2 Tbsp achiote spice
2 tsp cumin, ground
¼ cup lime juice (zest limes before juicing)
¼ cup orange juice
2 lb pork shoulder/butt
2 tsp salt
1 white onion, sliced thin
6 garlic cloves, peeled and smashed
¾ cup chicken stock
4 Pain Cubano, sliced in half lengthwise
¼ cup cilantro, picked
1 cup queso fresco
Avocado, pitted and sliced (optional)
Citrus Pickled Onions:
2 red onions, sliced thin
½ cup grapefruit juice, freshly squeezed
½ cup orange juice
½ cup lime juice
1 Tbsp sugar
2 tsp salt
1 tsp cumin, ground
Charred Pineapple Tomatillo Mayonnaise:
¼ cup charred pineapple, chopped
1 (8 oz) jar tomatillo salsa
1 cup Best Food?s Mayonnaise
In a jar, combine ingredients for Citrus Pickled Onions. Let stand overnight.
Preheat oven to 300ºF.
In a small bowl, mix achiote, cumin, and juices to make a paste. Season pork shoulder liberally with salt and (using gloves) rub achiote mixture all over the pork. Marinate for a few hours, preferably overnight.
Place marinated pork shoulder in a Dutch oven along with onion, garlic, and chicken stock. Slow cook until tender, 3-4 hours.
Once cooked, allow to cool enough to handle. Shred with two forks.
In a bowl, mix together pineapple, tomatillo salsa and mayonnaise. Season with salt and pepper. Chill until needed.
Slather the interior of Pain Cubano with Pineapple Tomatillo Mayo. Top with pork pibil, Citrus Pickled Onions, cilantro, queso fresco, and avocado. Use a griddle or panini press to heat and brown.
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