Pork Sandwich with Salsa Criolla

Name: Pork Sandwich with Salsa Criolla
Prep time: 30 min
Total time: 2 h
Yield: 6
Cuisine: Latin American
Ingredients: 1 large red onion, very thinly sliced; 1 fresh Peruvian yellow chile (aji amarillo) or small yellow chile, seeded, thinly sliced; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped fresh parsley; 1/4 cup fresh lime juice; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 teaspoon dried Peruvian yellow chile; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 cloves garlic, finely chopped; 1 tablespoon lime juice; 1 1/2 lb boneless pork shoulder roast; 6 small red onion wedges; 2 tablespoons olive oil; 1 large sweet potato, peeled, thinly sliced; 6 crusty French rolls; 6 tablespoons mayonnaise; Lime wedges, if desired

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Prep 30 min
Total 2 hr 0 min
Ingredients 19
Servings 6

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Salsa criolla provides a tasty addition to these delicious pork sandwiches.

by Qué Rica Vida Cocina

Updated Nov 1, 2016

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Ingredients

Salsa Criolla

1 large red onion, very thinly sliced
1 fresh Peruvian yellow chile (aji amarillo) or small yellow chile, seeded, thinly sliced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt

Pork

1 teaspoon dried Peruvian yellow chile
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 cloves garlic, finely chopped
1 tablespoon lime juice
1 1/2 lb boneless pork shoulder roast
6 small red onion wedges
2 tablespoons olive oil
1 large sweet potato, peeled, thinly sliced
6 crusty French rolls
6 tablespoons mayonnaise
Lime wedges, if desired

Directions

1

In medium bowl, mix Salsa Criolla ingredients. Cover; refrigerate 1 hour.
2

Meanwhile, in small bowl, mix dried yellow chile, cumin, 1/2 teaspoon salt, the garlic and 1 tablespoon lime juice to form a paste. Rub paste on all sides of pork shoulder. Using small knife, cut 6 slits in pork; place 1 onion wedge in each slit. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook pork in oil, turning to brown on all sides. Cover; reduce heat to low. Cook, turning once, 1 to 1 1/2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove from skillet; keep warm.
3

In same skillet, cook sweet potato slices in remaining 1 tablespoon oil uncovered 2 minutes. Cover; cook about 4 minutes longer or until sweet potatoes are crisp-tender.
4

To serve, cut pork into thin slices. Place pork slices on rolls; spread each roll with 1 tablespoon mayonnaise. Top each with about 1/2 cup salsa and sweet potato slices. Serve with lime wedge.

Nutrition Information

570 Calories, 32g Total Fat, 31g Protein, 38g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 570

Calories from Fat: 290

Total Fat: 32g; 50%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 80mg; 26%

Sodium: 720mg; 30%

Potassium: 630mg; 18%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 3g; 12%

Sugars: 8g

Protein: 31g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 25%; 25%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Salsa criolla provides a tasty addition to these delicious pork sandwiches.