Take pulled pork up a notch with these delicious Adobo Pulled Pork Sandwiches!
Sponsored by McCormick Canada
When FBC asked me to develop a recipe using McCormick’s new range of Filipino-inspired spice mixes, I didn’t have to look far. One of my absolute favourite Filipino recipes has always been chicken adobo, especially made by a dear Filipino friend.
I was thrilled to find a spice mix for adobo when the spice packs arrived, and as summer was just beginning here in Edmonton, I turned to another of my tried and trusted fall backs, pulled pork. I knew that pork would be perfect with adobo sauce, and I wasn’t wrong. This pulled pork is super easy to make, essentially foolproof and perfect for those balmy, messy days of eating out, sauce dribbling down chins. What more does one need for the summer?
- 750g boneless pork shoulder, marbled with fat
- 1 package (30g) McCormick Adobo Classic Seasoning
- 2 tablespoons runny honey, divided + extra, as required
- 4 tablespoons unscented oil, divided (vegetable, canola, sunflower or grapeseed)
- 2 tablespoons red wine vinegar
- 1 cup hot chicken or beef stock
- Salt and fresh ground black pepper, to taste
- 4 soft Kaiser or Italian rolls
- Salted butter
- Small handful salad greens
- 1 large tomato sliced
- Caramelized onions (optional)
- Trim any large pieces of fat off the pork shoulder and cut the meat into big chunks.
- Whisk together McCormick Adobo Classic Seasoning, 1 tablespoon honey and 2 tablespoons vegetable oil. Rub this mixture on the meat. Don’t worry if it clumps together, it will loosen up during marinating.
- Marinate the meat for at least 4 hours, ideally overnight.
- Preheat oven to 300 F (150 C). Take out the marinated meat and bring it to room temperature.
- Heat the remaining 2 tablespoons of oil in a heavy Dutch oven. Sear the meat in batches until caramelized all over. Remove to a bowl.
- Deglaze the pot with the red wine vinegar, scraping up all the caramelized bits. Add the chicken or beef stock and bring to a simmer. Add the meat, and any of its released juices to the sauce. Cover, and place in the preheated oven for 2 – 3 hours (depending on the size of your pork chunks), turning the meat once during the process. The pork is done when it pierces easily with a fork and is falling apart.
- Take the meat out of the pot, let cool a little, and shred using two forks or your fingers.
- Place the sauce back on the hob, and add the remaining 2 tablespoons of honey. Season with a little salt and pepper, bring to the boil, and reduce until thick. Taste and adjust seasoning.
- Reheat the pork, if necessary. Pour half the adobo sauce over the pulled pork and mix well.
- To assemble, split the rolls and butter them. Place the salad greens on the bottom, and arrange the tomato slices on them. Top with a generous serving of pulled pork, pour over a little more adobo sauce. Top with the caramelized onions, if using, and enjoy.