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Pork Sandwich with Salsa Criolla

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 19
  • Servings 6

Ingredients

Salsa Criolla

1
large red onion, very thinly sliced
1
fresh Peruvian yellow chile (aji amarillo) or small yellow chile, seeded, thinly sliced
1
tablespoon chopped fresh cilantro
1
tablespoon chopped fresh parsley
1/4
cup fresh lime juice
1
tablespoon olive oil
1/4
teaspoon salt

Pork

1
teaspoon dried Peruvian yellow chile
1/2
teaspoon ground cumin
1/2
teaspoon salt
2
cloves garlic, finely chopped
1
tablespoon lime juice
1 1/2
lb boneless pork shoulder roast
6
small red onion wedges
2
tablespoons olive oil
1
large sweet potato, peeled, thinly sliced
6
crusty French rolls
6
tablespoons mayonnaise
Lime wedges, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
570
Calories from Fat
290
% Daily Value
Total Fat
32g
50%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
720mg
30%
Potassium
630mg
18%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
12%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Salsa criolla provides a tasty addition to these delicious pork sandwiches.

Directions

  • 1 In medium bowl, mix Salsa Criolla ingredients. Cover; refrigerate 1 hour.
  • 2 Meanwhile, in small bowl, mix dried yellow chile, cumin, 1/2 teaspoon salt, the garlic and 1 tablespoon lime juice to form a paste. Rub paste on all sides of pork shoulder. Using small knife, cut 6 slits in pork; place 1 onion wedge in each slit. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork in oil, turning to brown on all sides. Cover; reduce heat to low. Cook, turning once, 1 to 1 1/2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove from skillet; keep warm.
  • 3 In same skillet, cook sweet potato slices in remaining 1 tablespoon oil uncovered 2 minutes. Cover; cook about 4 minutes longer or until sweet potatoes are crisp-tender.
  • 4 To serve, cut pork into thin slices. Place pork slices on rolls; spread each roll with 1 tablespoon mayonnaise. Top each with about 1/2 cup salsa and sweet potato slices. Serve with lime wedge.

Salsa criolla provides a tasty addition to these delicious pork sandwiches.

Rate and Comment

Salsa criolla provides a tasty addition to these delicious pork sandwiches.