Cut pork shoulder into 3 cm cubes; chop onion, chilli and jalapeño.

Ingredients

• 400 gBread, French or Vienna
• 600 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 750 gTomato sauce, canned, no salt added
• 260 gOnions, raw
• 50 gPeppers, hot chili, red, raw
• 40 gPeppers, jalapeno, raw
• 900 gBeverages, water, tap, drinking
• 10 gOil, olive, salad or cooking
• 1 gSalt, table

Method

1. Cut pork shoulder into 3 cm cubes; chop onion, chilli and jalapeño.
2. Fry pork in 10 g oil at 180 °C for 8 minutes. Add half the onion, 900 g water and salt; braise covered at 95 °C for 150 minutes until shoulder pulls apart under two forks. Shred pork and retain broth.
3. Blend all the broth remaining after braising with 750 g tomato sauce, chilli and jalapeño. Simmer for ten minutes.
4. Divide the bread into six small sandwiches and fill with shredded pork and remaining onion. Put in deep plates, pour over all the sauce and serve immediately.