Mexican Pork Rolls

Method8 steps

1. 1

   Step 1: Melt all the butter (1½ tbsp) in a frying pan over medium heat. Add both sliced onions and cook for 7 minutes, stirring occasionally so they cook evenly.

   Soften the onions · 7 minUses 1½ tbsp butter · 2 brown onions, halved and finely sliced

2. 2

   Step 2: Add the brown sugar (1½ tbsp), balsamic vinegar (1 tbsp), salt (½ tsp) and black pepper to the onions from step 1. Cook for another 5 minutes, stirring occasionally, until sticky and caramelized. Lift the onions onto a plate and set aside.

   Finish the sticky onions · 5 minUses onions and butter in the pan · 1½ tbsp brown sugar · 1 tbsp balsamic vinegar · ½ tsp salt · Black pepper for the onions

3. 3

   Step 3: Wipe the empty frying pan clean and return it to high heat. Heat the ½ tablespoon oil, add all the ready cooked pork carnitas (1½ cups) and press it down lightly with a spatula. Cook without turning until the underside is golden and crisp and the pork is heated throughout to at least 74°C (165°F). Lift the pork onto a clean plate.

   Uses ½ tbsp oil for crisping pork · 1½ cups ready shredded cooked pork carnitas

4. 4

   Step 4: Mix all the crisped pork from step 3 with the ½ cup ready enchilada sauce in a bowl.

   Uses crisped cooked pork lifted from the pan · ½ cup ready enchilada sauce

5. 5

   Step 5: Preheat the grill (broiler) on high.

6. 6

   Step 6: Split the four bread rolls in half and reserve all four tops. Divide the filling from step 4 between the four bottom halves and top with all the grated mozzarella. Grill (broil) for about 3 minutes, watching closely, until the cheese melts.

   Uses 4 ready soft white bread rolls · mixed pork and enchilada-sauce filling · ½ cup grated mozzarella cheese

7. 7

   Step 7: Remove the four cheese-topped bottom rolls from step 6 from the grill. Divide the caramelized onions from step 2 over them, then add the optional chopped parsley.

   Uses Four broiled filled bottom halves, with their tops still reserved · caramelized onions lifted onto the plate · Fresh parsley, finely chopped, optional garnish

8. 8

   Step 8: Put the four reserved bread-roll tops from step 6 onto the filled bottom halves from step 7. Serve the four completed sandwiches immediately.

   Uses four onion-topped filled bottom roll halves · All four bread-roll tops reserved while the bottoms were broiled