- 1 1/2 pounds boned pork shoulder or butt, fat trimmed
- 4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
- 2 cloves garlic, peeled
- 2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground dried thyme
- About 1 teaspoon salt
- About 1/2 teaspoon pepper
- 1/4 cup cider vinegar
- 8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally
- calories 262
- caloriesfromfat 30 %
- protein 17 g
- fat 8.7 g
- satfat 2.7 g
- carbohydrate 28 g
- fiber 1.3 g
- sodium 550 mg
- cholesterol 46 mg
How to Make It
Rinse pork and pat dry.
In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan. Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.
Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.
Remove from heat and let cool about 15 minutes. Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid. Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups. With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.
Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.