Hot Pepper Pork Sandwiches
You can adjust the heat level in these mouthwatering pork sandwiches by varying the number of jalapeños you use. Want to turn up the heat even more? Leave the pepper seeds intact.
Makes 8 servings
- One 2 1/2 - to 3-pound boneless pork shoulder roast
- 2 teaspoons fajita seasoning
- 1 or 2 fresh jalapeño peppers, seeded, if desired, and finely chopped, or 1 large green or red sweet pepper, seeded and cut into bite-size strips
- 2 10-ounce cans enchilada sauce
- Whole grain hamburger buns or kaiser rolls, split and, if desired, toasted
Step 1: Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. Sprinkle with fajita seasoning. Add peppers and enchilada sauce.
Step 2: Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. Transfer roast to a cutting board. Using 2 forks, shred meat. Stir shredded meat into juices in slow cooker. Using a slotted spoon, spoon shredded meat mixture into toasted buns.
Because chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and nails well with soap and warm water.
Recipe courtesy of Fresh & Easy Meals.