Adobo Pork Sandwiches with Rosemary-Garlic Mayonnaise

Get your printer warmed up for this one!


I love to have a dinner plan at the beginning of the day. Anything that can be cooking throughout the day is a bonus. Here's a recipe that I've been making for years now. It's so easy and so delicious. Our whole family loves it. I tore this out of Southern Living in 2001.

Adobo Pork Sandwiches with Rosemary-Garlic Mayonnaise

2 cups drained canned chopped tomatoes

1 T. brown sugar

1 T. chili powder

3 T. red wine vinegar

3 T. adobo sauce

1 T. honey

2 garlic cloves chopped

4 1/2 lbs. pork shoulder

buns

Rosemary-Garlic Mayonnaise

Toppings: lettuce, tomatoes, onion

Process first 7 ingredients in a blender or a food processor until mixture is smooth.

Cut pork in half, and place in a 5 quart slow cooker. Pour tomato mixture over pork. Cook at high for 8 hours, remove from slow cooker. Cool slightly, shred and serve on buns with Rosemary-Garlic mayonnaise and desired toppings.

Rosemary-Garlic Mayo

1/2 cup mayo (I use Hellman's - no Miracle Whip for this!)

2 garlic cloves, minced

1 T. chopped fresh or dried rosemary

1 T. lemon juice

1/8 tsp. salt

Stir together all ingredients several hours before serving. Chill.

Here's the scoop from my experience:

The mayo is delicious so don't skimp on that part. I usually toast the buns in the oven before serving. Last, adobo sauce comes in a can in the hispanic section of the store...actually it's
chipotle peppers in adobo sauce. You just use your tablespoon and scoop out the thick red sauce. Don't worry about the peppers (I discard them). This sauce is not hot it's just smoky and spicy.


17 comments

  1. Hi Stacy... Thanks for stopping by and visiting... I LOVE Adobe Pork Sandwiches and I scooped up your fabulous recipe... Will be making that soon. I haven't been on for over a week and missed everyone terribly but when we RV with our group I am such a busy body I am out around 7:30 AM (for donuts) and don’t settle down till 11 PM... Then I am exhausted... LOL LOL you know Happy Hour and all...Thanks so much for the recipe

    Hugs & Kisses
    Donna

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  2. Morning, Stacey! Oh, this does sound good. I've never bought those peppers before. I'm sure they add the zing!
    Be a sweetie,
    Shelia :)

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  3. New recipes always excite me, and this one sounds like a perfect family dinner recipe. We are not into "zing" but without that, this is a keeper.

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  4. Thanks for sharing this yummy recipe Stacey. I'll try it soon!

    Carol

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  5. Oh my gosh does that recipe sound super yummy. I really like spicy food, so I know that this one will definitely be something I am going to try. Thanks for sharing Stacey. Love your recipes! Amy

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  6. I love that feeling of having my dinner cooking early in the day. Makes me feel so organized :-)
    This recipe sounds good. I am going to have to try it.

    Thanks for sharing.

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  7. My Boys would LOVE these! They just really enjoy pork sandwiches any way they can get them. But this is a nice twist with Adobo Peppers!

    Thanks Stacety...we will be trying these for sure :-)

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  8. You have inspired me to make a plan for dinner tonight ~ NOW! Thank you for sharing these yummy recipes...

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  9. Oh, my goodness...I am salivating as I'm typing! Wow...does that ever sound GOOD!!! I will definitely have to try it sometime SOON!

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  10. I even have to try this one! And that's saying something.
    Brenda

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  11. I *love* spicy food! Thank you for sharing this. I'm definitely keeping it to try out. :)

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  12. I am a little behind so catching up. The living room looks great! And recipe sounds great. How is the trip to Savannah planning going?

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  13. Oh Stacey, this sounds so good ! Will save this recipe.

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  14. Thank you lady! I will DEFINITELY be trying this one. Sounds delicious!

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  15. I love knowing what I am having for dinner! This sound so good! Thanks for sharing it! Nancy

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  16. Stacey,

    My family would love this recipe and I am totally going to try it. I will keep you posted.

    Cynthia

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  17. I just bookmarked this. I often use the SL recipes and I use the chipotle peppers in adobo, too.
    The smokiness is just right.

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