The Dairy Good Cookbook: Everyday Comfort Food from America's Dairy Farm Families by

Language: eng
Format: azw3
ISBN: 9781449471637
Publisher: Andrews McMeel Publishing, LLC
Published: 2015-06-02T04:00:00+00:00

CUBAN TORTAS

Citrus- and garlic-marinated pork shoulder is slow-cooked for hours, then shredded and stacked on toasty cheese rolls with crunchy shredded cabbage, spicy pickled jalapeños, and cilantro cream sauce (see Cuban Tortas). It’s perfect party food!

PREP: 20 minutes MARINATE: 6 hours SLOW COOK: 10 hours on low or 5 hours on high BAKE: 3 minutes at 350°F MAKES: 8 to 10 servings

PORK

½ cup fresh lime juice

¼ cup orange juice

3 garlic cloves, minced

1 teaspoon dried oregano, crushed

1 teaspoon salt

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

2 bay leaves

1 3-pound boneless pork shoulder roast

1 medium onion, thinly sliced

CILANTRO CREAM SAUCE

1 cup sour cream

1 cup mayonnaise

½ cup finely chopped fresh cilantro

2 teaspoons lime peel

2 tablespoons fresh lime juice

SANDWICHES

8 to 10 bolillo or ciabatta rolls*

4 cups shredded Chihuahua or Monterey Jack cheese

1½ cups shredded green cabbage

½ cup sliced pickled jalapeño peppers

1. For the pork marinade, combine the lime juice, ¼ cup water, the orange juice, garlic, oregano, salt, cumin, black pepper, and bay leaves in a small bowl. Trim the fat from the meat. If necessary, cut it to fit into a 3½ to 5-quart slow cooker. Pierce the meat with a large fork in several places. Place in a large resealable plastic bag set in a deep bowl. Pour the marinade over the meat. Close the bag and chill in the refrigerator for 6 to 24 hours, turning occasionally.

2. Arrange the onion slices in the slow cooker. Place the meat on top of the onion. Pour the marinade over all. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

3. Meanwhile, for the cilantro cream sauce, stir together the sour cream, mayonnaise, cilantro, lime peel, and lime juice in a small bowl. Cover tightly and refrigerate until serving time.

4. Transfer the meat to a large bowl or casserole and cool slightly. Skim any fat from the juices in the cooker. Remove and discard the bay leaves. Use two forks to shred the meat. Remove the onion from the slow cooker with a slotted spoon and add it to the meat in the bowl. Pour some of the warm juices over the meat and onion; cover and keep warm.

5. For the sandwiches, preheat the oven to 350°F. Slice each roll in half and place the cut side up on two large baking sheets. Divide the cheese among the roll halves. Bake until the cheese has melted and the bread is lightly toasted, 3 to 5 minutes.

6. Top the roll bottoms with the pork and onion, cabbage, jalapeños, and cilantro cream sauce. Top with the roll tops. Slice each sandwich in half and serve warm.

*TIP If you can’t find either of these kinds of rolls, a crusty sub roll will work fine.

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