Prep Time: 15 min / Cook Time : 7-8 hours / Total Time: 8.2 hours

• 1 Cemita bun (or high fat bun)
• ¼ cup of Mexican pulled pork
  • 3-4 pounds of pork shoulder roast
  • ¼ cup of orange juice
  • Juice of one lime
  • 1 cup of salsa
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic salt
  • 1 teaspoon of paprika
  • 1 tablespoon of brown sugar
• 1 tbsp adobo sauce
• 2 chipotle peppers, sliced into strips
• ½ small avocado
• 4 tomato slices
• 1 tbsp chopped papalo (or cilantro)
• 2 tbsp of NUCO Coconut Vegan Mayo

Let’s Get Cooking!

Pork

1. Remove excess fat from pork. (the big parts.)
2. Place all the ingredients in a crockpot and cook on low for about 7-8 hours until pork can be pulled apart easily with a fork.
3. Line a rimmed baking sheet with foil and preheat the broiler.
4. Shred the pork and place in on the baking sheet.
5. Pour the sauce from the crock pot over.
6. Broil meat turning once and pull out quickly after caramelization.

Preparing the Cemitas

1. Split the bun in half
2. Add ½ of adobo sauce to each bun.
3. Add ½ of NUCO Coconut Vegan Mayo to each bun.
4. Add chipotle peppers to bottom bun
5. Add Pork to bottom bun.
6. Add the rest of the ingredients to the top bun.
7. Wrap tightly, slice and serve!