Pork Sandwiches with Rosemary Mayonnaise
Serves: 8 servings
 
Ingredients
  • 2 cups canned chopped tomatoes, drained
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 3 tablespoons red wine vinegar
  • 3 tablespoons adobo sauce (puree of chile peppers, herbs and vinegar)
  • 1 tablespoon honey
  • 4 garlic cloves, peeled and divided
  • 4½ pounds pork shoulder
  • ½ cup mayonnaise
  • 1 tablespoon fresh rosemary
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • 8 sandwich buns
Instructions
  1. Place the tomatoes, sugar, chili powder, vinegar, adobo, honey and two garlic cloves in a blender or the bowl of a food processor. Process until the mixture is smooth.
  2. Cut the pork in half and place in a 5-quart slow cooker. Pour the tomato mixture over the pork. Cook on high 8 hours.
  3. Meanwhile, mince the remaining garlic. Add the mayonnaise, rosemary, lemon juice and salt. Blend well, cover and refrigerate until ready to use.
  4. Shred the pork in the slow cooker. Smear the buns with the rosemary mayonnaise. Top with the warm pork and serve.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/