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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 40 minutes

• Source

  All Recipes

| 1. Preheat an oven to 475 degrees F (245 degrees C). | 2. Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan. | 3. Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings. | 4. Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently. | 5. Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve. | 6. To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	16	cloves	minced	71.52	15.8688	3.0528	0.24
oregano	2	tablespoons	minced	13.25	3.446	0.45	0.214
salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
pork butt	9	pounds	boneless	3631.2082	0.0	807.8418	20.4
chipotle chili pepper	4			3631.2082	0.0	807.8418	20.4
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
garlic	8	cloves	minced	71.52	15.8688	3.0528	0.24
onion	4		chopped	256.0	59.776	7.04	0.64
rom tomato	20		chopped	3631.2082	0.0	807.8418	20.4
water	1	cup		0.0	0.0	0.0	0.0
oregano	5	teaspoons	minced	13.25	3.446	0.45	0.214
white sugar	1/4	teaspoon		4.0635	1.0498	0.0	0.0
salt				-	-	-	-
mexican bolillo	12		toasted cut	3631.2082	0.0	807.8418	20.4
jalapeno pepper	2		pickled sliced	3.2625	0.7312	0.1024	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.