The Sloppy Jo

Total Time:
6 hr
Prep:
30 min
Inactive:
2 hr
Cook:
3 hr 30 min

Yield:
20 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 10 pounds pork shoulder butt
  • Salt
  • Red Chile Sauce, recipe follows
  • 20 fried eggs
  • Pickled Onions, recipe follows
  • 20 flour tortillas
  • Red Chile Sauce:
  • 1 1/2 cups red chiles, chopped
  • 1 1/2 cups orange juice (no pulp)
  • 2 tablespoons oil
  • 2 tablespoons garlic salt
  • 1 teaspoon ground cumin
  • 6 cups warm water
  • Pickled Onions:
  • Orange juice from 5 large oranges
  • Lime juice from 4 limes
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 jalapeno, diced and seeds removed
  • 5 yellow onions, sliced
Directions

Preheat the oven to 350 degrees F.

Cube the pork shoulder, cutting off any excess fat. Lay the pork on a sheet pan and salt both sides of the pork. Cover the pork in the Red Chile Sauce and cover the pan with foil. Bake the pork for 3 hours. Remove the foil and cook for another 30 minutes. The pork should be very tender and easy to pull when done.

Serve the pork in a bowl topped with a fried egg and Pickled Onions. The flour tortilla is to be served warm on the side.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Red Chile Sauce:

Combine the chiles, orange juice, oil, garlic salt and cumin in a large saucepan over low heat. Add 6 cups warm water. Simmer for 25 minutes until desired consistency.

Pickled Onions:

Combine the orange and lime juices, salt, sugar and jalapeno.

Shock the onions in boiling water for 15 seconds, and then put directly into the juice mixture. Let sit for at least 2 hours.

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    Recipe courtesy of Rachael Ray