Peruvian-Inspired Chola Sandwich

Ingredients

• 1.5 lbs (680g) pork shoulder 1.5 lbs (680g) pork shoulder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons cumin 2 teaspoons cumin
• 2 teaspoons paprika 2 teaspoons paprika
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cup (240ml) red wine vinegar 1 cup (240ml) red wine vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 4 crusty rolls 4 crusty rolls
• 1 avocado, sliced 1 avocado, sliced
• Rocoto Aioli: Rocoto Aioli:
• 2 rocoto peppers, seeded and finely chopped 2 rocoto peppers, seeded and finely chopped
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 30g (Sugar: 5g)
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the cumin, paprika, minced garlic, dried oregano, salt, and pepper.
3. 3.
   Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
5. 5.
   Sear the pork shoulder on all sides until browned.
6. 6.
   Remove the pork shoulder from the pot and set aside.
7. 7.
   In the same pot, add the sliced red onion, red wine vinegar, and sugar.
8. 8.
   Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
9. 9.
   Return the pork shoulder to the pot, cover with a lid, and transfer to the preheated oven.
10. 10.
    Cook for 3-4 hours, or until the pork is tender and easily shreds with a fork.
11. 11.
    While the pork is cooking, prepare the rocoto aioli by combining the finely chopped rocoto peppers, mayonnaise, lime juice, and salt in a bowl. Mix well and refrigerate until ready to use.
12. 12.
    Once the pork is cooked, remove it from the oven and let it rest for a few minutes.
13. 13.
    Using two forks, shred the pork into smaller pieces.
14. 14.
    Slice the crusty rolls in half and lightly toast them.
15. 15.
    Spread a generous amount of rocoto aioli on both sides of the rolls.
16. 16.
    Layer the shredded pork, pickled onions, and avocado slices on the bottom half of each roll.
17. 17.
    Place the top half of the roll on the filling to complete the sandwich.
18. 18.
    Serve the Peruvian-Inspired Chola Sandwich immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with a good amount of marbling, as this will ensure a tender and flavorful end result.
• Rocoto peppers — Be cautious when handling rocoto peppers, as they can be quite spicy. Consider wearing gloves or washing your hands thoroughly after handling them.

Tips & Tricks

• If you prefer a milder spice level, remove the seeds from the rocoto peppers before adding them to the aioli.
• For added freshness, garnish the sandwich with cilantro or parsley before serving.
• If you don't have red wine vinegar, you can substitute it with apple cider vinegar or white vinegar.
• Make sure to let the pork rest before shredding it, as this will help retain its juiciness.
• If you're short on time, you can use a pressure cooker to cook the pork shoulder in less time.

Serving advice

Serve the Peruvian-Inspired Chola Sandwich with a side of crispy sweet potato fries or a refreshing quinoa salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can wrap the sandwich in parchment paper or butcher's paper, securing it with twine or a decorative sticker. This will give it a rustic and inviting look.