Ingredients with Measurements:
- 2 lbs pork shoulder, trimmed and cut into 2-inch pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/2 cup water
- 4 cemita rolls
- 1 avocado, sliced
- 1/2 cup refried beans
- 1/2 cup queso fresco, crumbled
- 1/4 cup pickled jalapenos
- 1/4 cup cilantro, chopped
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork shoulder, onion, garlic, cumin, chili powder, salt, black pepper, orange juice, lime juice, vegetable oil, and water. Stir to combine.
2. Cook on low for 8 hours or until the pork is tender and falls apart easily.
3. Remove the pork from the slow cooker and shred with two forks.
4. Preheat the oven to 350°F.
5. Cut the cemita rolls in half and spread the refried beans on the bottom half of each roll.
6. Top the beans with the shredded pork, queso fresco, pickled jalapenos, avocado slices, and cilantro.
7. Place the top half of the roll on each sandwich and wrap each sandwich in foil.
8. Bake in the oven for 10-15 minutes or until the cheese is melted and the bread is toasted.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours
Temperature:
Slow cooker: low heat
Oven: 350°F
Serving size:
4 sandwiches
Nutritional information:
Calories: 720
Fat: 36g
Saturated Fat: 10g
Cholesterol: 115mg
Sodium: 1290mg
Carbohydrates: 57g
Fiber: 9g
Sugar: 8g
Protein: 43g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Cemita rolls can be substituted with brioche buns or ciabatta rolls.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Pickled jalapenos can be substituted with fresh jalapenos or banana peppers.
Variations:
- Add sliced tomatoes, lettuce, and onions to the sandwich for a more traditional cemita sandwich.
- Use the pork carnitas filling to make tacos or burritos.
- Make a vegetarian version by substituting the pork with roasted sweet potatoes or portobello mushrooms.
Tips and tricks:
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- For a crispier sandwich, toast the rolls in a pan with a little bit of butter before assembling the sandwich.
- Make the pork carnitas filling ahead of time and freeze for up to 3 months.
Storage instructions:
Leftover pork carnitas filling can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork carnitas filling in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sandwiches on a platter with a side of tortilla chips and salsa.
Garnishes:
Garnish the sandwiches with a sprinkle of chopped cilantro and a squeeze of lime juice.
Pairings:
Pair the sandwich with a cold Mexican beer or a margarita.
Suggested side dishes:
Serve the sandwich with a side of Mexican rice or a simple green salad.
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer period of time.
- If the sandwich is too dry, add a dollop of sour cream or guacamole.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cemitas are a type of sandwich that originated in Puebla, Mexico. They are traditionally made with a sesame seed bun and filled with meat, cheese, avocado, and pickled onions.
Flavor profiles:
This sandwich is savory, spicy, and slightly sweet from the orange juice. The queso fresco adds a creamy and tangy element to the sandwich.
Serving suggestions:
Serve the sandwich with a side of chips and salsa for a complete Mexican meal.
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Region: Mexican