2 – 2,5 lbs pork shoulder
salt and pepper
2 tablespoons chipotle peppers in adobo sauce
2 cloves garlic
2 stalks celery
2 bay leaves
two slices of bread, toasted
half a cup of pulled pork
half and avocado
½ cup red cabbage, shredded and
seasoned with lime and salt and pepper
¼ red onion, cut into slivers
spring onions, chopped
one tablespoon of mayonnaise mixed with
chipotle adobado (mixed half and half)
Cut the onions into large pieces. Peel the carrots and cut into pieces with a length of 2 in. Cut the celeriac or celery into pieces with a length of 2 in. Pour some oil onto the bottom of a cast iron pan then add the onion, carrot and celery. Put the meat seasoned with salt and pepper and smeared with a big tablespoon of chipotle paste. Add the garlic cloves and bay leaves to the pot. Set the covered pot over low heat and cook covered for approx. 3 hours, turning the meat every hour, until it is soft and the meat starts to separate Cool in a pan. Cut the the onion into slivers, season with salt and put aside. Shred the cabbage into very thin shreds, season with salt and pepper and sprinkle with lime juice. Toast the bread. Put a slice of toasted bread on a plate, smear it half a ripe avocado sprinkled with lime juice and seasoned with salt and pepper. Put the red cabbage on top of the avo and add the pulled pork. Cover the pork with red onion, add a big dollop of chipotle mayonnaise and top with cilantro. Top the sandwich with the other toasted slice of bread.
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