Take it Sloooow

26 Sep

This morning, after I finished up lunch, I popped a pork shoulder into the slow cooker in preparation for a delicious pulled pork sandwich dinner.  One of our favorite local chefs is Rick Bayless (you may have seen him when he competed on Top Chef Masters), who has several restaurants in Chicago.  All located on the same block, his three restaurants, Topolobampo, Frontera and Xoco offer a wide range of authentic Mexican fare, ranging from the high end (Topolobampo) to “street food” (Xoco).  Xoco is the newest of the bunch, and while it boasts a menu of typical Mexican street food, the food is anything but typical.  They serve traditional Mexican sandwiches, known as “Tortas”. The cochinita pibil, is absolutely to die for.  Using an adapted recipe from Mexican Everyday, I put together a homemade version of the delectable sandwich.

Place the pork into a slow cooker, and fill the bottom of the cooker with 1/2 cup water.  Chop a white onion into 1-inch chunks and pour over the pork.  Mix Adobo seasoning and 1/2 cup lime juice until a “thickish” marinade forms.  Pour marinade over pork.  Cook on high for 6 hours.  Meanwhile, thinly slice a red onion and toss in a small bowl with the remaining lime juice and 1/2 teaspoon salt.  Let sit for 6 hours.

The Adobo seasoning that I used was from The Spice House in the Old Town neighborhood.  If anyone from Chicago happens to stumble upon this blog, you must check this place out!  It’s fantastic!

Once everything was cooked up, I toasted up a few rolls, spread some refried black beans on the bread and added the pork and onions.  Topped with Mrs. Renfro’s habanero salsa, this sandwich was the perfect Sunday night meal!

As an added bonus, our apartment smelled delicious when I got back from picking up Nick at the airport!  I just love it when the whole hallway smells good because of something cooking in our place!!

Now, I’m off to enjoy some quality Sunday night TV – Snapped & RHWONJ 🙂

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