Description
A hearty Mexican street sandwich featuring slow-cooked pork shoulder infused with achiote, served on toasted telera bread with avocado and pickled onions.
Ingredients
Scale
- 3 lbs Pork Shoulder
- 3 tbsp Achiote Paste
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Lime Juice
- 4 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Salt
- 6 Telera Rolls
- 1 cup Refried Beans
- 1 ripe Avocado, sliced
- 1/2 cup Pickled Red Onions
- Fresh Cilantro for garnish
Instructions
- Rub pork shoulder with achiote paste, salt, and cumin.
- Place pork in slow cooker with apple cider vinegar, lime juice, and minced garlic.
- Cook on low for 8 hours until tender.
- Shred pork using two forks and mix with the cooking juices.
- Slice telera rolls and toast on a buttered griddle until golden.
- Spread refried beans on the bottom bun, add shredded pork, top with avocado, pickled onions, and cilantro.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican