Ingredients:

  • 3 lbs pork shoulder, cut into large chunks
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup chicken broth
  • 1 tablespoon lime juice
  • ½ cup mayonnaise
  • 1-2 tablespoons adobo sauce from canned chipotles
  • 1 teaspoon lime juice
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 6-8 toasted sandwich rolls
  • 1 cup shredded lettuce
  • 1 cup sliced tomatoes
  • 1 cup crumbled queso fresco or shredded cheese

Instructions:

  1. Mix spices (cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper) in a bowl.
  2. Rub spices onto pork chunks evenly.
  3. Place pork in a slow cooker or Dutch oven with onion, garlic, broth, and lime juice.
  4. Cook on low for 6-8 hours or high for 3-4 hours until tender.
  5. Once cooked, shred the pork with two forks.
  6. In a bowl, whisk together mayonnaise, adobo sauce, lime juice, garlic, salt, and pepper until smooth.
  7. Preheat oven to 375°F (190°C).
  8. On each toasted roll, spread a generous amount of chipotle mayo, then layer shredded pork, lettuce, tomatoes, and cheese.
  9. Place assembled sandwiches on a baking sheet.
  10. Bake for 10-15 minutes or until heated through and cheese is melted.
  11. Serve warm and enjoy!