Chipo’Mango Panini
- Prep time
40 - Cooking time
1h45 - 4
- 15 ml (1 tbsp) canola oil
- 900 g (2 lb) pork shoulder, cut into pieces and trimmed
- 1 onion, coarsely chopped
- 2 garlic cloves, minced
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) ground coriander
- Salt and freshly ground pepper, to taste
- 80 ml (1/3 cup) tomato paste
- 30 to 60 ml (2 tbsp to ¼ cup) chipotle peppers in adobo sauce
- 125 ml (1/2 cup) water
- 1 red onion, thinly sliced
- 1 lime
- 1 tomato, diced
- 125 ml (1/2 cup) mango, diced
- 60 ml (1/4 cup) fresh cilantro, coarsely chopped
- 8 slices of Campagnolo Golden Loaf
- 1 avocado, mashed
Cook the pork: Preheat the oven to 350°F (180°C). Heat the oil in a Dutch oven over medium-high heat and brown the pork. Add the onion, garlic, cumin, and coriander, then sauté for 2 minutes. Season generously.
Prepare the sauce: Add the tomato paste, chipotle peppers in adobo sauce, and water. Stir, bring to a boil, then bake for 1.5 to 2 hours, until the meat is tender and easily shredded. Remove from the oven and let rest for a few minutes.
Marinate the onions and prepare the salsa: While the pork cooks, place the red onion in a bowl, squeeze the lime juice over it, and season generously with salt. Let marinate for 30 minutes. In another bowl, mix the diced tomato, mango, and cilantro. Season to taste and let sit.
Assemble the sandwiches: Shred the pork in the Dutch oven, coating it well in the sauce. Spread mashed avocado on 4 slices of bread, then top with salsa, marinated onions, and pulled pork. Close with the remaining slices.
Grill the sandwiches: Preheat the panini press to 350°F (180°C). Place the sandwiches inside, close, and grill for 5 minutes, until the bread is golden brown.
