Servings: 8
Ingredients
- 2 lbs pork shoulder
- 1 cup Chef Merito® Mojo Criollo
- ½ cup Chef Merito® Naranja Agria
- 1 ½ tbsp Chef Merito® Pork Seasoning
- 1 tsp oregano
- 4 minced garlic cloves
- 6 roasted garlic cloves
- 1 lb bacon (bacon pack)
- 2 cups tri-color bell peppers, julienned
- 1 cup pickled red onions
- 4 chile serranos
- 8 telera bread
- 3 cups mozzarella cheese
- Butter
Preparation
- In a large mixing bowl, add Chef Merito® Mojo Criollo, Chef Merito® Naranja Agria, Chef Merito® Pork Seasoning, and oregano. Whisk together.
- Place the pork in the bowl and cover with the marinade. Let it marinate overnight or for at least 4 hours.
- Once the pork is marinated, preheat the oven to 350°F. Place the pork in a baking tray or pot and set your timer for 2 hours.
- While the pork is roasting, precook the bacon, roast the garlic, and roast the bell peppers.
- Check the pork periodically, baste it, check for tenderness, and remove it from the oven once it is ready. Shred the pork and set aside.
- Preheat a griddle or panini machine. Butter the bread and slightly toast it.
- Place 1 roasted garlic clove on the bottom half of each bread roll. Add shredded pork, bacon, roasted bell pepper, roasted serrano, mozzarella cheese, and pickled onions. Add salsa of your choice.
- Place on the griddle over medium-low heat, flipping every 2 minutes and pressing down with a spatula or cooking weight until toasted and the cheese has melted. Better results can be achieved in a panini machine.
- Slice in half and serve.
