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Carnitas “French Dip” Sandwiches

(Serves 6)

Not only is our Carnitas French Dip Sandwich a treat for your taste buds, but it’s also incredibly easy to make. With our step-by-step recipe, you’ll be serving up this gourmet delight in no time. Impress your family and friends with a restaurant-quality meal made right in your own kitchen.

You Will Need

3 lbs. boneless Pork Shoulder
1 ½ tbsp. Riega Street Tacos Carnitas Seasoning (a pouch and a half)
1 tbsp. Avocado Oil
1 medium Yellow Onion, thinly sliced
⅓ cup fresh Orange Juice
2 cloves Garlic, minced
½ cup Mexican Coca-Cola
4 cups Beef Broth, divided
6 slices Pepper Jack Cheese
6 Hoagie or Bolillo buns
chopped White Onion, for serving
finely chopped Cilantro, for serving

  1. Pat the pork very dry with paper towels. Season all sides with Riega Street Tacos Carnitas seasoning, then set aside to rest for 10 minutes.
  2. Set a large (5-7 qt.) slow cooker to “low” heat. Arrange the sliced onion across the bottom of the ceramic slow cooker insert to create a single layer, reserving about a handful of onions. Cover the slow cooker with the lid.
  3. Heat avocado oil in a large skillet over medium heat. Cook the pork on all sides until browned, about 2-3 minutes per side. Transfer the pork to the slow cooker and set it directly on top of the layer of onions.
  4. Turn the heat in the skillet down to “low”. Toss in the handful of reserved onions, a splash of orange juice, and garlic. Cook for one minute, scraping any browned bits from the bottom of the skillet as it cooks.
  5. Transfer all contents from the skillet to the slow cooker. Pour in remaining orange juice, Mexican Coca-Cola, and one cup of beef broth. Cover the slow cooker and cook for 8-10 hours until the pork is very tender and easily shreds apart.
  6. Shred the pork directly in the slow cooker, then pour in the remaining beef broth. Cover the slow cooker with the lid and continue cooking for 30 minutes.
  7. Use a slotted spoon or tongs to transfer the shredded pork and as many onion slices as possible to a large rimmed baking sheet, draining off as much liquid as possible from the pork before placing it onto the baking sheet. Divide the pork into six equal portions sized to fit the buns.
  8. Cover each portion of shredded pork with a slice of pepper jack cheese. (Note: you can make smaller portions for smaller buns, or use more cheese if needed.)
  9. Turn the oven broiler on to “low” heat. Broil the pork for a few minutes until the cheese has melted, then carefully divide the cheesy pork between the buns, garnish with chopped white onion and cilantro, and serve warm alongside small bowls of “au jus” from the slow cooker.