Serves 4 – 6
1 pound leftover cooked pork (or beef or chicken) shredded or chunked
2 Tablespoons canola or vegetable oil
1 large onion, sliced thinly sliced
2 Tablespoons chopped garlic
1 Tablespoon cumin
1/2 Tablespoon chili powder
1/2 Tablespoon paprika
1/2 teaspoon cayenne
1/2 cup red wine vinegar
1/4 cup water
2 Tablespoons brown sugar
1/4 cup molasses
1/2 tablespoon salt
2 1/2 cups ketchup
1/2 chipotle pepper, smashed between two spoons into a paste
1/2 Tablespoon adobo sauce
In a large skillet or heavy-bottomed pot, warm the oil over medium heat.
Add onion and saute’ until soft.
Add the remaining ingredients and stir to combine.
Simmer until the sauce thickens and is heated through. Taste and adjust the seasoning.
Add the meat and serve over split, toasted buns.
Recipe thanks to Merianne Myers.