Mexican Pork Rolls
Soft white rolls piled high with shredded pork mixed with enchilada sauce, topped with gooey melted cheese and caramelized onions.
Ingredients
FILLING
- ▢ 1 1/2 cups shredded Pork Carnitas Mexican Pulled Pork
- ▢ 1/2 cup Enchilada Sauce (preferably homemade
CARAMELIZED ONIONS
- 1 1/2 tbsp butter
- ▢ 2 brown onions halved and finely sliced
- ▢ 1 1/2 tbsp brown sugar
- ▢ 1 tbsp balsamic vinegar
- ▢ 1/2 tsp salt
- ▢ Black pepper
TO SERVE
- ▢ 1/2 cup grated mozzarella cheese or any other good melting cheese
- ▢ 4 soft white bread rolls
- ▢ Fresh parsley finely chopped, for garnish (optional)
Instructions
- Melt butter in a fry pan over medium heat. Add onions and cook for 7 minutes, stirring every now and then so they cook evenly. Add remaining Caramelized Onion ingredients and cook for a further 5 minutes, stirring occasionally until sticky and caramelised. Remove onion from pan and set aside.
- Brown Pork Carnitas: Wipe pan clean and return to stove. Heat 1/2 tbsp oil over high heat. Add Pork Carnitas and press down lightly with a spatula to help crisp up. When the Pork Carnitas are heated through and the underside is golden brown and crisp (about 1 to 1/2 minutes), remove from pan (do not flip).
- Place Pork Carnitas and Enchilada Sauce and mix to combine.
- Preheat grill (broiler) on high.
- Split rolls in half. Divide the Filling between them and pile onto the bottom half of the roll. Top with cheese then grill (broil) for 3 minutes until melted.
- Remove from the grill, top with caramelised onion and sprinkle with parsley (if using).
- Sandwich with the other half of the bread roll and serve immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket