The Sloppy Jo Recipe

Name: The Sloppy Jo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pounds pork shoulder butt; Salt; Red Chile Sauce, recipe follows; 20 fried eggs; Pickled Onions, recipe follows; 20 flour tortillas; 1 1/2 cups red chiles, chopped; 1 1/2 cups orange juice (no pulp); 2 tablespoons oil; 2 tablespoons garlic salt; 1 teaspoon ground cumin; 6 cups warm water; Orange juice from 5 large oranges; Lime juice from 4 limes; 1 tablespoon salt; 1 teaspoon sugar; 1 jalapeno, diced and seeds removed; 5 yellow onions, sliced

Servings: persons

10 pounds pork shoulder butt
Salt
Red Chile Sauce, recipe follows
20 fried eggs
Pickled Onions, recipe follows
20 flour tortillas
1 1/2 cups red chiles, chopped
1 1/2 cups orange juice (no pulp)
2 tablespoons oil
2 tablespoons garlic salt
1 teaspoon ground cumin
6 cups warm water
Orange juice from 5 large oranges
Lime juice from 4 limes
1 tablespoon salt
1 teaspoon sugar
1 jalapeno, diced and seeds removed
5 yellow onions, sliced

1
Preheat the oven to 350 degrees F.
2
Cube the pork shoulder, cutting off any excess fat.
3
Lay the pork on a sheet pan and salt both sides of the pork.
4
Cover the pork in the Red Chile Sauce and cover the pan with foil.
5
Bake the pork for 3 hours.
6
Remove the foil and cook for another 30 minutes.
7
The pork should be very tender and easy to pull when done.
8
Serve the pork in a bowl topped with a fried egg and Pickled Onions.
9
The flour tortilla is to be served warm on the side.
10
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
11
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
12
Combine the chiles, orange juice, oil, garlic salt and cumin in a large saucepan over low heat.
13
Add 6 cups warm water.
14
Simmer for 25 minutes until desired consistency.
15
Combine the orange and lime juices, salt, sugar and jalapeno.
16
Shock the onions in boiling water for 15 seconds, and then put directly into the juice mixture.
17
Let sit for at least 2 hours.

5459

kcal

Calories

222

Fat

411

Carbs

424

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 pounds pork shoulder butt, Salt, Red Chile Sauce, recipe follows, 20 fried eggs, and more.

Yes, The Sloppy Jo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Sloppy Jo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions