Description
Similar to Asian steamed buns but with Mexican flavor! Double the dough recipe to make about 20 buns.
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Directions
Mix first 5 ingredients together and rub onto pork roast. Chop onion and slice jalapeņos and place in the bottom of a crockpot. Put roast on top of vegetables. Mix juices and garlic cloves; pour over top of roast. Cook on high for 4 hours or low for 8 hours. Shred pork with 2 forks and save the juice for dipping.
Mix sugar, yeast and warm water in a small bowl and proof for 5 minutes or until foamy. Add flour, salt and baking powder and mix till "shaggy". Let rise for about 1 hour in a warm place. Punch dough down, let rest for 5 minutes then cut into 8-10 pieces. Put about 2 T. shredded pork into one piece of dough, pinching edges together to form a ball-shape. Fill remaining pieces in the same manner. Steam buns for about 15 minutes. Serve warm buns with remaining meat juice and fresh guacamole.
Makes about 20 buns.
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Ingredients
 1 T. chili powder
2 tsp. cumin
2 tsp. oregano
1 tsp. pepper
2 tsp. salt
3 pounds pork shoulder
1 onion, chopped
2 jalapeno peppers, sliced
1/4 cup lime juice
1/2 cup orange juice
5 cloves garlic
1 T. yeast
2 T. sugar
1 cup warm water
3 cups flour
1 tsp. salt
1 tsp. baking powder
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