The Secret Ingredient
Ingredients
- ●4 tangerine frozen fruit bars, melted and sticks removed
- ●1 pound pork loin
- ●1/4 cup packed fresh cilantro
- ●2 cloves garlic, chopped
- ●1/4 teaspoon whole cloves
- ●1/4 teaspoon dried Mexican oregano
- ●1/4 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●1 can (14.5 fluid ounces) chicken broth
- ●4 telera breads, sliced in half with some of the inside bread removed
- ●4 tablespoons Dijon mustard, divided
- ●8 smoked thinly sliced ham slices
- ●4 slices Swiss cheese
- ●8 dill pickle strips
Make It
Step 1
Combine melted fruit bars, pork, cilantro, garlic, cloves, oregano and bouillon in a large, resealable plastic bag. Seal and press with fingers to incorporate flavors. Refrigerate for 1 hour.
Step 2
Place bag contents into a slow cooker. Add chicken broth. Cook for 2 ½ hours on high.
Step 3
Remove pork from slow cooker and shred. Soak in some of the leftover juices to keep pork moist.
Step 4
Spread 1 tablespoon mustard on bottom half of bread. Layer with 3 tablespoons shredded pork, 2 slices of ham, 1 slice of cheese and 2 pickle strips. Top with top half of bread. Repeat with remaining ingredients.
Step 5
Heat a large skillet over medium heat. Place sandwiches in skillet and press with a cast iron skillet for 3 minutes. Slice and serve.
If telera bread is not available, use French bread or bolillos.
