Description
This Pineapple Guajillo Chile Pulled Pork Sandwich is rich, juicy, and packed with a perfect blend of sweet pineapple and spicy guajillo chiles. Simple to make, it’s perfect for busy weekdays or weekend BBQs with friends and family.
Ingredients
Scale
- 3–4 lb pork shoulder
- 4–5 dried guajillo chiles
- 1 cup pineapple chunks, fresh
- 4 ciabatta rolls
- 1 cup black beans, mashed
- 1/4 cup Mexican crema
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the guajillo chiles by soaking them in hot water until soft.
- In a slow cooker, combine the pork shoulder, rehydrated guajillo chiles, garlic, onion, and spices.
- Cook on low for about 8 hours until the pork is tender.
- Shred the pork and mix with the cooking liquid.
- Toast the ciabatta rolls.
- Assemble the sandwich with mashed black beans, pulled pork, diced pineapple, a drizzle of Mexican crema, and fresh cilantro.
- Serve and enjoy!
Notes
- For extra flavor, marinate the pork overnight with spices.
- If you can’t find guajillo chiles, use another type of mild chili.
- Add other toppings like avocado or jalapeños for an extra kick!
- You can use chicken or beef instead of pork if you prefer, but adjust cooking times accordingly.
- Store pulled pork in an airtight container in the fridge for up to 3 days.
- For best results, store sandwich components separately to avoid soggy bread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg