Spicy Pork Sandwiches in Chipotle Sauce

Name: Spicy Pork Sandwiches in Chipotle Sauce
Prep time: 60 min
Cook time: 140 min
Total time: 200 min
Yield: 12 Portionen
Ingredients: 16 clove garlic, minced; 2 tbsp minced fresh oregano; 2 tsp salt; 2 tsp ground black pepper; 9 pounds boneless pork butt; 4 piece dried chipotle chili peppers; 6 tbsp vegetable oil; 8 clove garlic, minced; 4 piece onions, chopped; 20 piece Roma tomatoes, chopped; 1 cup water; 5 tsp minced fresh oregano; 0.25 tsp white sugar; salt; 12 piece Mexican bolillo rolls, lightly toasted, cut in half lengthwise; 2 piece pickled jalapeno peppers, sliced

Bread Dish

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Cook Time

3 h 20 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Spicy Pork Sandwiches in Chipotle Sauce is ready in 3 h 20 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Diese würzigen Schweinefleisch-Sandwiches in Chipotle-Sauce sind ein absoluter Knaller! Ich mache sie immer, wenn Freunde zu Besuch kommen, und sie sind jedes Mal der Renner. Das zarte Schweinefleisch, die rauchige Chipotle-Sauce und die knackigen Jalapeños – eine perfekte Kombination. Die Zubereitung dauert zwar etwas, aber es lohnt sich definitiv. Das Gericht lässt sich auch super vorbereiten, sodass man am Tag selbst weniger Stress hat. Probiert es unbedingt aus, ihr werdet es lieben!

Ingredients (16 ingredients)

16 clove garlic, minced
2 tbsp minced fresh oregano
2 tsp salt
2 tsp ground black pepper
9 pounds boneless pork butt
4 piece dried chipotle chili peppers
6 tbsp vegetable oil
8 clove garlic, minced
4 piece onions, chopped
20 piece Roma tomatoes, chopped
1 cup water
5 tsp minced fresh oregano
0.25 tsp white sugar
salt
12 piece Mexican bolillo rolls, lightly toasted, cut in half lengthwise
2 piece pickled jalapeno peppers, sliced

Preparation (10 steps)

Garlic and Oregano Paste Preparation

Add 16 cloves of minced garlic, 2 tablespoons of minced fresh oregano, 2 teaspoons of salt, and 2 teaspoons of ground black pepper to a bowl and mix well. This mixture will be used to rub the pork butt.

Pork Butt Seasoning

Rub the garlic and oregano mixture thoroughly over the 9 pounds of boneless pork butt. Ensure the entire surface is covered for maximum flavor.

Pork Butt Roasting

Place the seasoned pork butt in a shallow roasting pan. Roast in a preheated oven at 475 degrees F (245 degrees C) for 20 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue roasting until the pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.

Chipotle Peppers Soaking

Place the 4 dried chipotle chili peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain.

Onion and Garlic Chopping

Thermomix® Setting

3 sec/Speed 5

Add 4 chopped onions and 8 cloves of minced garlic to the Thermomix bowl and chop for 3 Sec./Stufe 5.

Onion and Garlic Sautéing

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 6 tablespoons of vegetable oil to the Thermomix bowl with the chopped onions and garlic. Sauté for 3 Min./120°C/Stufe 1.

180

Tomato and Chipotle Sauce Preparation

Thermomix® Setting

15 min/212°F/Speed 1 100

Add 20 chopped Roma tomatoes, 1 cup of water, soaked chipotle chili peppers, 5 teaspoons of minced fresh oregano, ¼ teaspoon of white sugar, salt to taste, and the reserved pan drippings to the Thermomix bowl. Simmer, uncovered, for 15 Min./100°C/Stufe 1.

900

Chipotle Sauce Pureeing

Thermomix® Setting

30 sec/Speed 8-10

Puree the chipotle sauce in the Thermomix for 30 Sec./Stufe 8, gradually increasing to Stufe 10 until smooth.

Chipotle Sauce Straining

Strain the pureed sauce through a sieve to remove any remaining solids for a smoother consistency.

Sandwich Assembly

Hollow out the bottom half of each of the 12 Mexican bolillo rolls to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of 2 pickled jalapeno peppers, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.