Recipe courtesy of Sloppy Jo's
The Sloppy Jo
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- Level: Intermediate
- Total: 6 hr
- Active: 30 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 795
- Total Fat
- 52 g
- Saturated Fat
- 16 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 49 g
- Cholesterol
- 309 mg
- Sodium
- 1042 mg
- Level: Intermediate
- Total: 6 hr
- Active: 30 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 795
- Total Fat
- 52 g
- Saturated Fat
- 16 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 49 g
- Cholesterol
- 309 mg
- Sodium
- 1042 mg
Ingredients
Red Chile Sauce:
Pickled Onions:
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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.
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.
