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FOR PICKLED ONIONS + CABBAGE:
¼ cup (60 mL) white vinegar
1 tbsp (15 mL) granulated sugar
½ tsp (2 mL) coarse salt
¼ cup (60 mL) thinly sliced red onion
¼ head of green or red cabbage, thinly sliced
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) tomato paste
1 jar Newman’s Own® Tequila Lime Salsa
¼ cup (60 mL) brown sugar, packed
2 tbsp (30 mL) chili powder
1 tsp (5 mL) coarse salt, plus more to taste
½ tsp (2 mL) ground cumin
¼ tsp (1 mL) freshly ground black pepper
⅛ tsp (0.5 mL) ground cayenne
½ cup (125 mL) water
1 kg pork tenderloins (from 2 large), cut into quarters
6 soft buns, for serving
1. Combine vinegar, sugar, and salt in a glass measuring cup. Cover and microwave on high power for 1 minute, or until sugar is dissolved (avert your face when you open the door or the vinegar may sting your eyes a bit). Place onions and cabbage in a shallow baking dish and pour the vinegar mixture over, tossing to coat. Let stand at room temperature while you prepare the pork.
2. Heat oil in a large dutch oven over medium heat. Stir in the tomato paste and cook until it turns a shade darker, about a minute. Stir in the salsa, brown sugar, chili powder, salt, cumin, pepper, cayenne and water. Bring to a boil, then reduce to a simmer and add pork. Cover and cook at a low simmer for about 30 minutes, or until pork is no longer pink inside.
3. Transfer pork to a plate and remove sauce from heat. Use two forks to pull the pork into large shreds, then return it to the sauce and stir to coat. Taste and add more coarse salt to taste, about ¼ to ½ teaspoon. Serve pork in buns with the cabbage and onions.