Chipotle Pork Tortas
Make Chipotle Pork Mexican in Crockpot with this easy recipe! They are a must make recipe for any busy family. These Slow Cooker Mexican Sandwiches are the ultimate fun finger food for any party too! Use the meat for sliders, stuff them into quesadillas, or eat it over rice. The possibilities are endless!
Ingredients
- 1 pound boneless pork loin or pork shoulder roast (fat removed) (fat removed, cut into 2 inch chunks.)
- ½ medium onion (about 1 cup) (chopped)
- 2 chipotle chile peppers in adobo sauce from a can
- ½ tablespoon lime juice
- 2 large garlic cloves (chopped)
- ½ teaspoon ground cumin
- 1 12 oz coca cola can
- Salt and ground black pepper
- 6 bolillos or sandwich rolls split
- Butter to toast the bread
- Chipotle Crema
- Sliced avocado
- Pickled onions
- Sliced jalapeños, sliced tomatoes, shredded lettuce (like romaine)
Instructions
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Season meat generously with salt and pepper. Place meat in slow cooker.
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In a food processor or a blender, add the onion, chipotle peppers, lime juice, garlic, cumin and the coca cola. Cover and process until smooth.
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Pour cola mixture over pork.
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Cover and cook on high-heat setting for 3 to 4 hours or low-heat for 7 to 8 hours.
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Transfer a few pieces of meat to a small bowl and shred it using two forks. Return meat to the slow cooker and repeat process until all of the meat is shredded.
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Heat a griddle or large skillet. Slice the buns in the middle (long way) and spread butter inside. Toast until nice and golden.
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Spread some chipotle crema on both sides of the toasted bolillo.
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Add the shredded pork, and top it with pickled onions, sliced avocado and any other topping of your choice.
Nutrition (per serving)
Nutritional values are estimates from the original source.