The highlight of this recipe is that the pork is stewed with cola. The peculiar combination of warm meat and cold cabbage mixture makes these sandwiches simply unique.
It is necessary
-
- Onions - 1 piece;
- pork shoulder - 1 piece;
- salt and pepper to taste;
- chipotle pepper in Adobe sauce - 330 grams;
- cola - 400 milliliters;
- brown sugar - 2 tablespoons;
- sandwich bun - 12 pieces;
- butter - 12 tablespoons;
- white cabbage - ½ head of cabbage;
- purple cabbage - ½ head of cabbage;
- jalapenos - 1 piece;
- mayonnaise - 100 grams;
- white vinegar - 1 teaspoon;
- milk - 100 milliliters;
- granulated sugar - 1 tablespoon;
- cayenne pepper - ¼ teaspoon;
- cilantro leaves - 2 cups.
Instructions
Step 1
Cut the onion into 4 pieces. Preheat oven to 70 degrees. Season the pork with salt and pepper on both sides, place in a saucepan, top with onions. Top with chipotle adobo sauce and 2 cans of cola. Add brown sugar and stir. Cover tightly and bake in the oven for about 6-7 hours, turning about 2-3 times during the cooking process. Check the meat. If the meat does not separate well from the bone, continue baking it. When the meat is done, remove it from the pot and place it on a cutting board or work surface. Use two forks to separate the meat from the bone. Throw out the fat. Place the minced meat back into the pot and cover.
Step 2
Cut the cabbage and jalapenos into thin slices, transfer to a cup and stir.
Step 3
In a separate cup, combine milk, mayonnaise, vinegar, sugar, salt and cayenne pepper. Pour the mixture over the cabbage. Stir.
Step 4
Cover and refrigerate for 2-3 hours. Add the cilantro leaves before serving.
Step 5
Grease both sandwich bun halves with oil and pan until golden brown and crisp.
Step 6
Place shredded pork, cabbage, and jalapenos in the creamy mixture over each slice. Top with a second slice of bun and you're done, the pork platter is done!
