Slow-Simmered Pork Sandwiches with Jalapenos

By dawnita7

Ingredients

• 1 4 lb. boneless pork shoulder roast
• 5 t. cumin seeds, toasted (place in dry skillet over medium heat. Cook 2-3 minutes, shaking skillet occassionally. Remove from heat and crush after cooled)
• 2 T. brown sugar
• 2 t. kosher salt
• 3/4 t. black pepper
• 1/2 t. crushed red pepper
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 12 oz can cola
• 1 c. chicken broth
• 1/4 c. cooking oil
• 1 lb. plum tomatoes, cored, seeded and chopped
• 1 12-16 oz. jar pickled jalapenoes
• 2/3 c. coarsely chopped cilantro
• 12 rolls
• 2 limes, cut into wedges

Preparation

Step 1

1. Trim fat from pork. Grind toasted cumin seeds with mortar. Combine cumin with brown suger, 1 t. of kosher salt, 1/2 t. black pepper and red pepper in a small bowl. Rub spice mixture over pork.
2.Combine onion and garlic in clow cooker. TOp with pork. Pour cola nad chicken broth over pork.
3. Cover and cook on low 9-10 hours or on high for 4.5 to 5 hours.
4. When pork is almost done, heat oil in skillet over med high heat. Add tomatoes; cook, uncovered, 4 minutes, stirring occassionally.
Drain jalapenoes, reserving 1/2 c. of liquid; set jalapenoes aside. Add liquid, cilantro, and remaining 1 t. kosher salt and remaining 1/4 t. black pepper to tomatoes. Bring to boiling; reduce heat. Cook, uncovered, 3-4 minutes or until slightly thickened; stirring occassionally. Set aside.
5. Transfer pork to cutting board. Remove onion from cooking juices; discard juices. Shred pork. Combine pork and onion.
6. Sppon pork and tomato mixture into half of each bun or roll. Cover with remaining halves. Serve each with jalapenoes and lime.