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Nalley Pickles

Vera Cruz Pork Sandwiches

Share this RecipePrintVera Cruz Pork Sandwiches
Nalley Pickles

A great sandwich made premium.

2 cups Nalley® Chunky Dill Relish
1 cup Chicken Stock
1 each Onion, small, peeled and chopped
2 tsp Fresh garlic, minced
1 1/2 tsp Salt
3 to 4 lbs. Boneless pork shoulder roast, cut in half
2/3 cup Nalley® Chunky Dill Relish
1 1/2 Olive oil
2-3 tsp Jalapeno pepper, fresh, minced
10 each Bolillo or sandwich rolls, sliced
2/3 cup Queso Fresco Cheese, crumbled


Combine 2 cups Nalley® Chunky Dill Relish, chicken stock, onion, garlic and salt in a 3 to 4 quart slow cooker.  Add the pork.  Cover and cook on low heat for 6-8 hours or until pork is very tender.

Remove from cooking liquid; discard cooking liquid.  Shred meat with two forks.

Combine 2/3 cup Nalley® Chunky Dill Relish, olive oil and jalapeno peppers.

Place about 1/2 cup warm pork on each roll; top with Queso Fresco cheese and relish topping.  Replace roll tops.


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