2 – 2,5 lbs pork shoulder
salt and pepper
2 tablespoons chipotle peppers  in adobo sauce
2 onions
2 cloves garlic
2 carrots
2 stalks celery
2 bay leaves

1 serving
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
lime juice
spring onions, chopped
cilantro leaves
one tablespoon of mayonnaise mixed with
chipotle adobado (mixed half and half)

The pulled pork is becoming more and more popular recently. Just like the pork belly or porchetta, which I still have to make. I have been preparing it for some time already and just love it. Frankly, I believe my preparation method is fool proof and  for all the time I haven’t changed it quite a bit. I found out that by stewing the pork shoulder in a cast iron pot over a very low heat on the stove results in the very same effect as if you would slow roasted it in the oven. And it is so much cheaper to use gas than electric heated oven. If you have electric or induction burner use the oven by all means. For this sandwich I used rye country bread, lightly toasted and combined the pork with shredded red cabbage, avo, lime, red onion and cilantro. Plus pork slow cooked in chipotles in adobo sauce.  Result: hot, smoky, aromatic, sour, creamy, sharp. You would meet all those tasted in one sandwich. Pork delight.
Lilia, xoxo

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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