~ adapted from Mexican by Better Homes and Gardens ~
Salt and pepper on all sides 1 2 1/2-pound to 3-pound boneless pork shoulder roast.
Combine in a food processor 1 medium roughly chopped or chunked onion, 3 canned chipotle chili peppers in adobe sauce (3 for mild; more for spicy), 1 tablespoon lime juice,
4 cloves garlic, and 1 teaspoon ground cumin.
Add just a little bit of cola– then stir in altogether, having a total of 12 ounces cola.
Pour over meat; set the crock pot temp on low setting– cook 10 hours.
For the Bolillos–
In a large bowl combine 1 1/2 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 1 tablespoon sugar, and 3/4 teaspoons salt. Add 1 1/2 cups water (120 degrees F to 130 degrees F); beat on high speed once flour is mixed in, for 3 minutes.
With a bamboo or wooden spoon, mix into the flour dough up to 2 1/2 more cups flour– but most likely, you will not need the full amount; use what’s left over for lightly dusting a board to knead the dough on for 6 to 8 minutes.
Work into a smooth elastic ball. Lightly grease a large bowl, roll the dough ball around in its sides; cover and let rise for 1 hour. Double in bulk.
After dough has risen, place on a lightly floured surface again. Score the dough to designated portions to be cut into 6 6-inch long rolls.
Twist the ends. Grease a bar sheet, then sprinkle with corn meal. Place dough onto sheet. Brush tops and sides with a whisked mixture of 1 egg white and 1 tablespoon milk (at room temperature). Cover and let rise again, 30 to 45 minutes. Bake at 375 degrees Fahrenheit for 15 minutes. Take out of the oven and brush again with egg white and milk; put back into the oven, continue baking for 10 minutes.
For Cebollas Encurtidas: (Double the recipe.) Preheat broiler and arrange on a bar pan 1 large onion sliced into 1/2-inch thick slices. Broil 4 to 5 inches from the heat for 8 to 10 minutes. Turn once halfway through broiling time. Discard the dry blackened pieces, separate into rings when cool enough to do so.
In a bowl, combine the onions into freshly squeezed juices and seasonings of: 1/4 cup grapefruit juice, 2 tablespoons orange juice, 2 tablespoons lime juice, 1 teaspoon coarse salt, 1 teaspoon Mexican oregano, 1 clove minced garlic, and 1/4 teaspoon cracked black pepper. Have covered and chilled for at least 2 hours before use.
For the meat: Remove the cooked meat from the slow cooker and reserve cooking liquid. Shred the meat and discard fat. Skim the fat from the cooking liquid and transfer 1 cup of it into a saucepan. Bring to a boil; reduce heat and simmer uncovered for 8 to 10 minutes, reducing liquid to 1/2 cup. Season with salt.
Stir 1 tablespoon reduced liquid into 1 cup mayonnaise. Whisk, then spread onto both sides of bread rolls. Layer with shredded meat, then onions;
lastly, sliced avocados.
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