The Sloppy Jo

Total Time:
6 hr
30 min
2 hr
3 hr 30 min

20 servings

  • 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
  • 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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