Sándwich de cerdo a la barbacoa

ESPAÑOL

1cebolla mediana, picado grueso

2cucharadas (30 ml) de condimento de barbacoa (disponible en el sector de especias)

2cucharaditas (10 ml) de chile o polvo de chile

1/2 cucharadita (2 ml) de pimiento rojo molido

41/2 libras (2.25 Kg.) de asado de lomo de cerdo deshuesado

4dientes de ajo grandes, picados

Salsa

1/4 taza (50 ml) de melaza

1/4 taza (50 ml) de salsa de chili preparada

2cucharadas (30 ml) de vinagre de sidra

1cucharada (15 ml) de mostaza

11/2 cucharadita (7 ml) de salsa Worcestershire

1/2 cucharadita (2 ml) de sal

1/2 cucharadita (2 ml) de pimienta negra

1/2 cucharadita (2 ml) de saborizante de humo líquido

1/4 cucharadita (1 ml) de salsa de pimiento picante

20panecillos redondos o de Viena

Colocar la cebolla en el recipiente de cerámica de la olla lenta. En un recipiente pequeño, combinar el condimento de barbacoa, polvo de chili y pimiento rojo. Quitar toda la red de las carnes. Frotar la carne de forma pareja con la mezcla de condimento; colocar sobre la cebolla en la olla lenta. Coronar con ajo.

En un recipiente mediano, combinar todos los ingredientes de la salsa. Verter en forma pareja sobre el asado. Tapar y cocinar en AUTO de 61/2 a 71/2 horas o hasta que el asado esté tierno.

Colocar el cerdo en la superficie de trabajo. Quitar la grasa de la salsa, si lo desea. Con 2 tenedores, triturar el cerdo. Volver a colocar en la olla lenta; mezclar en la salsa. Servir inmediatamente o mantener tibio en el modo BUFFET. Servir en panecillos.

Rinde: 20 sándwiches (1/2 taza [125 ml] de cerdo por porción).

Por porción: cerca de 330 cal, 28 g pro, 35 g carb, 8 g grasas, 2 g grasas sat, 65 mg col, 830 mg sod.

Consejo: la mezcla de cerdo se congela bien.

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KitchenAid KSC700 manual Sándwich de cerdo a la barbacoa, Taza 50 ml de melaza, Cucharada 15 ml de mostaza

KSC700 specifications

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