Ingredients with Measurements:
- 1 lb. pork shoulder
- 1 lb. beef brisket
- 1 lb. Spanish chorizo
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp. olive oil
- 4 crusty rolls
- 1 cup arugula
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pork shoulder, beef brisket, chorizo, onion, garlic, smoked paprika, cumin, oregano, salt, and black pepper. Mix well.
2. Pour the beef broth and tomato sauce over the meat mixture. Cover and cook on low for 8 hours.
3. Once the meat is cooked, remove it from the slow cooker and shred it with two forks.
4. In a large skillet, heat the olive oil over medium-high heat. Add the shredded meat and cook for 5 minutes, stirring occasionally.
5. Preheat the oven to 350°F.
6. Cut the rolls in half and place them on a baking sheet. Toast them in the oven for 5 minutes.
7. To assemble the sandwiches, place a generous amount of the spicy pringá on the bottom half of each roll. Top with arugula and the top half of the roll.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 hours
Temperature:
- Slow cooker: Low
- Oven: 350°F
Serving size:
- 4 sandwiches
Nutritional information:
- Calories: 680
- Fat: 35g
- Carbohydrates: 45g
- Protein: 45g
Substitutions for ingredients:
- Pork shoulder: beef chuck roast
- Beef brisket: beef short ribs
- Spanish chorizo: Mexican chorizo
Variations:
- Add sliced jalapeños for extra heat.
- Use different types of bread, such as ciabatta or sourdough.
- Top with sliced avocado or pickled onions.
Tips and tricks:
- Make sure to remove any excess fat from the meat before cooking.
- Use a slotted spoon to remove the meat from the slow cooker to avoid excess liquid in the sandwiches.
- Toasting the rolls in the oven will help them hold up to the juicy meat.
Storage instructions:
- Store the leftover spicy pringá in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the spicy pringá, place it in a microwave-safe dish and heat for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve the sandwiches on a wooden board for a rustic look.
- Cut the sandwiches in half and serve them on a platter for a party.
Garnishes:
- Top with chopped cilantro or parsley.
- Sprinkle with crumbled queso fresco.
Pairings:
- Serve with a side of Spanish rice or black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the meat is too dry, add a little more beef broth or tomato sauce.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F.
Food history:
- Pringá is a traditional Spanish dish made with slow-cooked meat and spices.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve with a cold beer or a glass of red wine.
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Region: Spanish