Mexican Pork Rolls

Soft white rolls piled high with shredded pork mixed with enchilada sauce, topped with gooey melted cheese and caramelized onions.

Ingredients

• 1 1/2 cups shredded Pork Carnitas ((Mexican Pulled Pork))
• 1/2 cup Enchilada Sauce ((preferably homemade - here is my Easy Classic Enchilada Sauce))
• 1 1/2 tbsp butter
• 2 brown onions (, halved and finely sliced)
• 1 1/2 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• Black pepper
• 1/2 cup grated mozzarella cheese ((or any other good melting cheese))
• 4 soft white bread rolls
• Fresh parsley (, finely chopped, for garnish (optional))

Instructions

1. 1

   Melt butter in a fry pan over medium heat. Add onions and cook for 7 minutes, stirring every now and then so they cook evenly. Add remaining Caramelized Onion ingredients and cook for a further 5 minutes, stirring occasionally until sticky and caramelised. Remove onion from pan and set aside.

2. 2

   Brown Pork Carnitas: Wipe pan clean and return to stove. Heat 1/2 tbsp oil over high heat. Add Pork Carnitas and press down lightly with a spatula to help crisp up. When the Pork Carnitas are heated through and the underside is golden brown and crisp (about 1 to 1/2 minutes), remove from pan (do not flip).

3. 3

   Place Pork Carnitas and Enchilada Sauce and mix to combine.

4. 4

   Preheat grill (broiler) on high.

5. 5

   Split rolls in half. Divide the Filling between them and pile onto the bottom half of the roll. Top with cheese then grill (broil) for 3 minutes until melted.

6. 6

   Remove from the grill, top with caramelised onion and sprinkle with parsley (if using).

7. 7

   Sandwich with the other half of the bread roll and serve immediately.