1 Lb. Pork Shoulder or Picnic Roast-sliced into 1" thick steaks
2 Tbsp. Vegetable Oil
½ Cup Onions-chopped
½ Cup Green Bell Pepper-chopped
2 Each Garlic Cloves-rough chopped
1 Cup Tomato Puree
¼ Cup Hot Sauce-Red Hot, Red Devil, or any favorite
1 tsp. Chipotle Pepper Puree
½ Cup Brown Sugar
¼ Cup Apple Cider Vinegar
Salt and Black Pepper to Taste
6 Hard Rolls or Sesame Seed Sandwich Buns-warmed in oven
1 Cup Cole Slaw
• Preheat oven to 325°f. Pat dry pork shoulder steaks, and season both sides with salt and black pepper. Heat large, oven proof pan on high heat, add vegetable oil and add pork steaks, browning on both sides. Remove pork to plate and in same pan, add the onions, green peppers and garlic. Cook stirring for 30 seconds to soften. Add the tomatoes, hot sauce, chipotle puree, brown sugar, cider vinear and stir together to make smooth. Simmer for 5 minutes to thicken sauce slightly and to tenderize the vegetables.
• Using a hand blender or food processor, puree the sauce to desired consistency. Place pork back in pan, coat all over with sauce, bring to a simmer, cover, and place in oven for about hour. Check for tenderness by inserting a fork into the meat, it should go in easily and remove easily, otherwise, cover and cook for an additional 15 minutes.
• When tender, remove meat from pan and shred up in very small bite size pieces. Skim any fat from the surface of the sauce. Return shredded meat back to sauce. To assemble sandwich, place the cole slaw on the bottom of 6 buns. Top with the shredded pork and top of bun.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
