Pulled Pork Cemita Sandwich
From the Mexican state of Puebla, a cemita roll is a bread roll covered with sesame seeds. The bread is made with egg and resembles brioche in texture. Kaiser rolls or sesame seed hamburger buns make easy substitutes. Serve these hearty sandwiches with a tart limeade or a cold lager with a slice of lime. In a hurry? Substitute precooked pulled or BBQ beef or pork.
Ingredients
- 2 lbs pork butt or shoulder , bones removed, cut into large chunks
- 4 cloves garlic , peeled and crushed
- ½ t salt
- ½ t ground cumin
- ½ t ground coriander
- ½ t paprika or smoked paprika
- 2 C (approximately) broth or water
- juice of 1 lime
- 4 cemita rolls or sesame seed buns
- 1 avocado , peeled and sliced
- ½ small white onion , thinly sliced
- 1 tomato , sliced
- 4 T fresh cilantro
- 3 oz Oaxaca cheese, queso fresco, or mozzarella , shredded or crumbled
- 3 T finely chopped chipotle pepper in adobo sauce
Instructions
- Place pork and spices in a large Dutch oven or stock pot and add broth or water just to cover the pork. Bring to a boil then reduce heat to a simmer. Cover the pot and simmer for 2 hours. Remove lid, adjust heat to medium, and cook to reduce liquid for another 30-40 minutes, turning pork pieces occasionally.
- Preheat oven to 425°F. Gently remove the pork pieces from the Dutch oven, reserving the cooking liquid, and place on an oiled sheet pan. Place in the oven for 15 minutes to crisp and brown the edges of the pork. Remove from oven and using tongs or forks, gently shred the pork and mix with about 1/2 cup of the remaining cooking liquid and the juice of 1 lime. Set aside.
- To make the sandwiches, spread some of the chopped chipotles on both sides of each bun. Layer with pulled pork, cheese, cilantro leaves, tomato, onion and avocado. Serve.