Dominican-Inspired Pulled Pork Sandwiches with Ponzu Thousand Island
Servings: 6 Sandwiches
Ingredients
Ponzu Thousand Island Dressing
- ½ cup mayonnaise or vegan mayonnaise
- 1 tablespoon Marukan Yuzu Ponzu
- 2 tablespoons ketchup
- 1 teaspoon lemon juice
- 1 teaspoon finely minced onion or shallot
- Pinch salt
- 2½ pounds pork shoulder or pork butt cut into large chunks
- Salt and black pepper
- 3 tablespoons Marukan Yuzu Ponzu
- ½ cup guava marmalade
- 2 tablespoons gluten-free miso
- 1 tablespoon chili paste or chili garlic sauce
- 4 cloves garlic minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- ½ cup orange juice
- ½ cup chicken broth
For the sandwiches
- 6 gluten-free sandwich buns or rolls
- 2 cups shredded cabbage
- Pickled red onions
- Fried plantains optional for serving
Instructions
- Make the ponzu Thousand Island: Whisk all dressing ingredients together until smooth. Chill until ready to use (it thickens slightly as it sits).
- Season pork lightly with salt and pepper. In a bowl, whisk ponzu, guava marmalade, miso, chili paste, garlic, oregano, cumin, lime juice, orange juice, and broth. Add to the Instant Pot with the pork. Seal and cook on High Pressure for 70 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Remove the pork to a bowl and shred. Add some of the cooking liquid and toss to coat.
- Lightly toast gluten-free buns. Spread a generous layer of ponzu Thousand Island on both sides. Pile on the pulled pork, then top with cabbage and pickled onions.
- Serve with fried plantains if desired.
Nutrition
Calories: 169kcal | Carbohydrates: 8g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 680mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg
