Pulled Pork Cemita Sandwich

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Pulled Pork Cemita Sandwich


Prep time20 minutes
Cooking time2 hours, 15 minutes
Total time2 hours, 35 minutes


A cemita roll looks like brioche and comes from the Mexican state of Pueblo.  Kaiser rolls or hamburger buns will work just as well for this recipe.


2 pounds
pork (butt or shoulder, bones removed, cut into large chunks)
4 cloves
garlic (peeled and crushed)
1/2 teaspoon
1/2 teaspoon
cumin, ground
1/2 teaspoon
coriander, ground
1/2 teaspoon
2 cups
stock, vegetable (or water)
lime juice (of one lime)
cemita rolls (or hamburger rolls)
avocado (pitted and sliced)
onion, white (thinly sliced)
tomato (sliced)
4 tablespoons
3 ounces
cheese (Oaxaca, queso fresco, or mozzarella, shredded or crumbled)
3 tablespoons
chipotle pepper in adobo sauce (finely chopped)


Place pork and spices in a large Dutch oven or stock pot and add broth or water just to cover the pork. Bring to a boil then reduce heat to a simmer. Cover the pot and simmer for 2 hours. Remove lid, adjust heat to medium, and cook to reduce liquid for another 30-40 minutes, turning pork pieces occasionally. Preheat oven to 425°F. Gently remove the pork pieces from the Dutch oven, reserving the cooking liquid, and place on an oiled sheet pan. Place in the oven for 15 minutes to crisp and brown the edges of the pork. Remove from oven and using tongs or forks, gently shred the pork and mix with about ½ cup of the remaining cooking liquid and the juice of 1 lime. Set aside. To make the sandwiches, spread some of the chopped chipotles on both sides of each bun. Layer with pulled pork, cheese, cilantro leaves, tomato, onion and avocado. Serve.


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