Recipe courtesy of Sloppi Jo's Roving Eatery
Show: Eat St.
Episode: Hawaii-Thai-Oh
Print
The Sloppy Jo
Total:
6 hr
Prep:
30 min
Inactive:
2 hr
Cook:
3 hr 30 min
Yield:
20 servings
Level:
Intermediate
Total:
6 hr
Prep:
30 min
Inactive:
2 hr
Cook:
3 hr 30 min
Yield:
20 servings
Level:
Intermediate

Ingredients

  • 10 pounds pork shoulder butt
  • Salt
  • Red Chile Sauce, recipe follows
  • 20 fried eggs
  • Pickled Onions, recipe follows
  • 20 flour tortillas
Red Chile Sauce:
  • 1 1/2 cups red chiles, chopped
  • 1 1/2 cups orange juice (no pulp)
  • 2 tablespoons oil
  • 2 tablespoons garlic salt
  • 1 teaspoon ground cumin
  • 6 cups warm water
Pickled Onions:
  • Orange juice from 5 large oranges
  • Lime juice from 4 limes
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 jalapeno, diced and seeds removed
  • 5 yellow onions, sliced

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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