Starters, Snacks, Light Meals

Serves 4 to 6

• 1 tablespoon vegetable oil
• 2 pounds boneless pork shoulder roast
• 1 large white onion
• 1 jar (12 ounces) Frontera Roasted Chipotle Pineapple Grilling Sauce
• Salt to taste
• 1 loaf (16 ounces) French bread
• Chopped fresh cilantro

1. Heat the oil in a large (4-quart) Dutch oven over medium. Brown the pork on all sides, about 10 minutes. Remove the pork from the pot. Add the onion to the pot and cook, stirring, until richly browned, about 5 minutes. Add 1 cup of the Frontera Grilling Sauce and ½ cup of water. Stir to scrape up any browned bits from the bottom of the pot. Add the pork; cover tightly and set in a preheated 300-degree oven. Bake until the pork is thoroughly fork-tender, about 2 hours.
2. Transfer the pork to a cutting board; use two large forks to pull into fine shreds. Taste and season the pan juices with salt and stir in the remaining Frontera Grilling Sauce. Stir in the shredded pork.
3. Cut the loaf of bread lengthwise in half. Use your fingertips to hollow out some of the insides of the bread. Pile the pork mixture over the bottom. Sprinkle with cilantro. Replace  top of bread to make a sandwich. Press lightly on the sandwich to compact it a bit. Cut into 4 or 6 portions.