2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons dried oregano
12 cloves garlic, peeled
2 5-pound boneless pork shoulders
6 tablespoons corn oil
2 bay leaves
6 cups chicken or beef stock
20 sandwich rolls
1 1/4 pound Gruyère or Swiss cheese, sliced
Mayonnaise, for dressing the sandwiches
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In a food processor, combine salt, pepper, oregano and garlic, and pulse to form a paste. Spread mixture evenly over pork shoulders and let sit at room temperature for 1 hour. Heat oil in a large stockpot over medium-high heat, add pork and sear on each side until brown. Add bay leaves and stock, and bring to a boil. Reduce heat to low, cover and simmer 3 to 4 hours. Remove pork and let cool. Pull meat apart with your hands. Heap shreds of pork onto sandwich rolls dressed with cheese and mayonnaise.
Adobo Pork Sandwiches
March 29, 2008 at 4:19 pm (Main Dish, bay leaf, beef broth, black pepper, boneless pork shoulder, chicken broth, food processor, garlic, gruyère cheese, mayonnaise, oregano, salt, sandwich rolls, sandwiches, stovetop, swiss cheese)
