Mexican Pork Rolls Recipe

I piled soft white rolls with shredded pork mixed in enchilada sauce and topped them with gooey melted cheese and caramelized onions, then slipped in a surprising twist that will have you reading on.

I love dishes that promise tidy meals but deliver glorious mess instead. These Mexican Pork Rolls do just that.

Soft white rolls cradle saucy pork, then get buried under gooey shredded cheese and a tangle of browned onions so the first bite is chaos in the best way. It reminds me of Pork Carnitas nights but in a roll you can grab, more Shredded Pork than a neat sandwich.

I cant stop thinking about the snap of the roll and the way the cheese strings pull you back for another bite. Trust me, this one makes you want to invite people over.

Ingredients

• Pork shoulder: Rich in protein, melts into juicy shredded meat, pure comfort food.
• Enchilada sauce: Tomato and chile base adds tang, smokiness, and umami, spicy or mild.
• Cheese: Oozes fat and protein, gives creamy melt and salty bite, super satisfying.
• Onions: Caramelize sweetly, add savory depth and a little crunch, dont overcook.
• Soft bolillo rolls: Soak juices, provide carbs and texture, theyre great handheld.
• Cilantro: Bright herb that lifts rich flavors, slightly citrusy, use sparingly if you dislike it.
• Lime wedges: Acid cuts fat, adds fresh zing, a squeeze changes everything, trust me.

Ingredient Quantities

• 8 soft white rolls, about 3 to 4 oz each, bolillo or sandwich rolls, store bought ok
• 2 to 3 lb boneless pork shoulder, for shredding once cooked
• 1 1/2 cups red enchilada sauce, mild or hot to taste
• 2 cups shredded cheese, about 8 oz, Monterey Jack or Oaxaca or sharp cheddar, whatever melts good
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil or vegetable oil
• 1 tsp granulated sugar, optional, to help caramelize the onions
• 2 cloves garlic, minced
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro, optional
• Lime wedges for serving, optional

How to Make this

1. Preheat your oven to 300 F. Pat the pork shoulder dry, rub with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp oil in a heavy skillet over medium high and sear the pork 3 to 4 minutes per side until browned, then transfer to a Dutch oven or slow cooker.

2. Pour 1 1/2 cups enchilada sauce over the pork, add the 2 minced garlic cloves, cover and roast in the oven 3 to 4 hours until fork tender and shreddable or cook in a slow cooker on low 6 to 8 hours. If the liquid gets low add a splash of water or extra sauce. Pork is ready when it easily pulls apart at about 195 to 205 F.

3. Remove pork to a cutting board, reserve a cup of the cooking juices, discard big pockets of fat and shred the meat with two forks. Return shredded pork to the pot or a bowl, stir in some reserved cooking juices or extra enchilada sauce to moisten, taste and adjust salt and pepper.

4. While pork finishes, caramelize the onions: melt 2 tbsp butter with the remaining 1 tbsp oil in a large skillet over medium low, add the thinly sliced onions, sprinkle 1 tsp sugar and a pinch of salt and cook 20 to 30 minutes stirring occasionally until deep golden and sweet. If they start to stick add a splash of water and scrape up the brown bits. Set aside.

5. Preheat the broiler or raise oven to 425 F. Split the 8 rolls and place the bottoms on a rimmed baking sheet. Pile each bottom with a generous portion of the shredded pork, then top the pork with the 2 cups shredded cheese.

6. Broil 2 to 4 minutes until the cheese is melted and bubbling, watch close so it doesnt burn. If you dont have a broiler bake at 425 F for 6 to 8 minutes instead.

7. Spoon the caramelized onions over the melted cheese, sprinkle chopped cilantro if using and squeeze a little lime over each roll if you like. Put the roll tops on and serve hot. Leftovers reheat well in a 350 F oven for 10 to 12 minutes.

Equipment Needed

1. Oven with broiler
2. Heavy skillet (cast iron works great) for searing
3. Dutch oven or slow cooker
4. Large skillet for caramelizing onions
5. Rimmed baking sheet
6. Cutting board
7. Chef’s knife
8. Two forks for shredding (or meat claws)
9. Instant read thermometer to check 195 to 205 F
10. Measuring cup and measuring spoons

FAQ

Mexican Pork Rolls Recipe Substitutions and Variations

• Rolls (bolillo or sandwich rolls): use telera, soft ciabatta, or sturdy brioche or hamburger buns. Brioche is a bit sweet so toast it so it wont get soggy.
• Pork shoulder: swap with pork butt, bone in shoulder (cook then shred), shredded rotisserie chicken, or beef chuck roast for a different meaty flavor. Adjust cooking time cause chicken cooks faster.
• Red enchilada sauce: use salsa roja, canned adobo or chipotle in adobo thinned with tomato sauce, or a quick homemade mix of tomato sauce plus chili powder and a splash of vinegar. If you use adobo taste for heat first.
• Shredded cheese: try Oaxaca, Monterey Jack, Colby or pepper jack for a little kick, or a Mexican melting blend. For dairy free use a good melting vegan cheese.

Pro Tips

– Sear first and use a thermometer. Browning the pork long enough adds tons of flavor, so dont rush the sear. Roast low and slow until the center hits about 195 to 205 F, then it will shred butter soft. A probe thermometer saves guesswork and keeps you from overcooking.

– Keep and use the cooking juices. Save a cup of the braising liquid and stir some back into the shredded pork as you pull it apart so it stays juicy. If theres a lot of fat skim it off or chill and remove the solid fat first, then add the flavorful juices back in to taste.

– Speed up and deepen your onions. Cook them slow on medium low with the sugar and a pinch of salt, but if youre short on time add just a tiny pinch of baking soda to help them brown faster. If they start sticking, add a splash of water and scrape the brown bits, that stuff is pure flavor.

– Make assembly foolproof. Warm the roll bottoms on the baking sheet before piling on pork so the bun soaks the jus without getting soggy. Broil close and watch constantly so the cheese melts not burns, and butter or toast the tops quickly so they go on crisp. Reheat leftovers in a 350 F oven covered loosely with foil to keep the pork moist while warming the bread.