Recipes and Cooking Mexican-Style Pot Roast Sandwiches 4.7 (3) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 10 hrs Total Time: 10 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 3-3.5 pound boneless pork shoulder roast 4 cloves garlic, thinly sliced 1 ½ cup vinegar 1 cup fresh cilantro leaves 1 medium onion, cut into wedges ¼ cup water 1 teaspoon dried oregano, crushed 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon black pepper 2 medium red onions, thinly sliced 1 tablespoon cooking oil ¼ cup lime juice 8 hoagie buns or kaiser rolls, split and toasted Directions Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. With a sharp knife, make slits evenly on all sides of the meat. Insert garlic slices into slits. Place meat in cooker. In a blender combine vinegar, cilantro, onion wedges, the water, oregano, cumin, salt, and pepper. Cover and blend until smooth. Pour over meat in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Just before serving, in a large skillet cook red onions in hot oil over medium heat about 15 minutes or until tender. Carefully add lime juice to skillet. Cook and stir for 3 to 5 minutes more or until lime juice is evaporated. Meanwhile, using a slotted spoon, transfer meat from slow cooker to a cutting board. Using two forks, pull meat apart into shreds. Place shredded meat in a large bowl. Add 1 cup of the cooking juices in cooker, tossing to coat. Divide shredded meat among bottoms of buns. If desired, drizzle with additional cooking liquid. Top with cooked red onions and bun tops. Print Nutrition Facts (per serving) 540 Calories 15g Fat 57g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 540 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 110mg 37% Sodium 793mg 34% Total Carbohydrate 57g 21% Protein 42g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.