The Sloppy Jo
- 10 pounds pork shoulder butt
- 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
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: Pickled Onions:
Shock the onions in boiling water for 15 seconds, and then put directly into the juice mixture. Let sit for at least 2 hours.
Thank you! your flag was submitted.