Officially, this recipe makes eight rather full sandwiches, each basically a full meal if you have chips or something similar on the side.  Of course, if you prefer, you can serve much smaller meat and topping amounts in smaller buns as a more slider-style appetizer, or you can expand the recipe (within the constraints of what your slow cooker can fit, of course).

For larger parties, I typically just have the buns and toppings next to whatever I’m using to keep the meat warm and just let guests assemble the sandwiches themselves. If you are serving the cemitas as part of a full meal, they go great with baked beans, your favorite chips, or potato salad.  Bon appetit!

Ingredients

1 bone-in pork loin roast (about 3 lbs–the marrow from the bone gives the meat a little extra flavor while it’s slow-cooking)
1/4 teaspoon Morton salt
1/4 tablespoon McCormick black pepper
2 tablespoons Wesson vegetable oil
1 medium onion, sliced
1 10 ounce can Ortega enchilada sauce
3 tablespoons lime juice
2 teaspoons McCormick chili powder
8 sesame seed rolls, split
3/4 cup jarred black bean spread (such as Desert Pepper Trading Co.)
3/4 cup prepared guacamole or smashed ripe avocado
1 large tomato, sliced
4 ounces goat cheese, crumbled cilantro leaves

Instructions:

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Quick Tip: Serve this pulled pork with Hawaiian Sweet Rolls or your favorite deli buns.

Thanks to Recipe.com for this delicious pulled-pork cemita recipe.