Cemitas Poblanas with Pulled Pork
Crispy sesame rolls stuffed with tender pulled pork, avocado, chipotle mayo, and fresh toppings. A beloved Pueblan street sandwich that's impressive but surprisingly achievable at home.
- Total time
- 55 min
- Servings
- 4
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 lbs pork shoulder, boneless
- 1 medium onion, halved
- 4 count cemita or sesame rolls
- 2 count avocado, sliced
- ½ cup mayonnaise mixed with chipotle in adobo (1 tbsp chipotle paste per 0.5 cup mayo)
- ¼ cup combined fresh cilantro and thinly sliced jalapeño
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat pork dry. Season generously with salt and black pepper on all sides.
- 2
Place pork and onion halves in a large pot. Add just enough water to come halfway up the meat.
- 3
Bring to a boil over medium-high, then reduce heat to medium-low. Simmer covered 45 minutes until pork shreds easily with a fork.
- 4
Remove pork from pot. Once cool enough to handle, shred into bite-sized pieces with two forks.
- 5
Slice each cemita horizontally. Spread chipotle mayo on both sides of each roll.
- 6
Layer shredded pork, avocado slices, cilantro, and jalapeño on the bottom half of each roll.
- 7
Close with the top half. Serve immediately.
Tools you’ll need
- large pot with lid
- two forks
- serrated knife
- cutting board
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