Cuban Pulled Pork Sandwiches Recipe

Ingredients

• 1 tsp dried oregano, crushed
• ¾ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp salt
• ¼ tsp ground allspice
• ¼ tsp black pepper
• ½ lb boneless pork shoulder roast, trimmed of fat
• 1 tbsp olive oil
• 2 cups sliced onions (2 large)
• 2 green sweet peppers, cut into bite-size strips (1-½ cups)
• 1 fresh jalapeño pepper, halved, seeded, and thinly sliced
• 4 cloves garlic, minced
• ¼ cup orange juice
• ¼ cup lime juice
• 6 wheat hamburger buns, toasted
• 2 Tbsp jalapeño mustard or coarse-grain mustard
• Avocado slices (optional)

1. In a bowl combine oregano, cumin, coriander, salt, allspice, and pepper; press onto both sides of roast. In a large nonstick skillet cook roast in hot oil over medium-high heat 5 minutes or until browned on both sides; turn once.
2. Coat a 3-½- or 4-quart quart slow cooker with cooking spray. Layer onions, green peppers, jalapeño, and garlic in cooker. Pour juices over vegetables. If necessary, cut roast to fit cooker. Place roast on top of vegetables. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-½ to 5 hours.
3. Using a slotted spoon, transfer meat to a cutting board. Strain cooking liquid, reserving onions, green peppers, and jalapeño. Using two forks, pull meat apart into shreds; return meat to cooker. Skim fat from cooking liquid. Stir reserved vegetables and ½ cup of the cooking liquid into cooker. If desired, add additional cooking liquid to the cooker. Discard any remaining cooking liquid.
4. To serve, spread rolls with mustard. Spoon meat mixture in rolls with avocado (if desired).