Pork Torta

Name: Pork Torta
Ingredients: Pork tortas; 8 good quality, large sandwich rolls; slow cooked, lime marinated pork (see below); 2 avocados, pits and peels removed, chopped and just barely mashed with a little salt; 8 ounces goat cheese, crumbled; 3 cups very coarsely shredded/julienned jicama root; 1 carrot, coarsely shredded; 4 scallions, quartered lengthwise and then cut into julienne length strips; 1 cucumber, peeled, seeded, and cut into thin matchsticks; 3 tablespoons chopped, fresh cilantro; 1/4 cup olive oil; 1/2 cup plain yogurt; 2 tablespoons honey; 2 limes, juiced; 3 tablespoons rice vinegar; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon ground black pepper; slow cooked, lime-marinated pork; 3 pounds pork shoulder or butt, trimmed of excess fat, cut into 2 inch cubes; 1 tablespoon salt; 1 tablespoon ground black pepper; 2 tablespoons dried oregano; 1 large onion, chopped; 6 garlic cloves, minced; 5 large limes, juiced (plus a bit more lime juice, for basting)

27 ingredients

6 steps

Ingredients

Pork tortas
8 good quality, large sandwich rolls
slow cooked, lime marinated pork (see below)
2 avocados, pits and peels removed, chopped and just barely mashed with a little salt
8 ounces goat cheese, crumbled
3 cups very coarsely shredded/julienned jicama root
1 carrot, coarsely shredded
4 scallions, quartered lengthwise and then cut into julienne length strips
1 cucumber, peeled, seeded, and cut into thin matchsticks
3 tablespoons chopped, fresh cilantro
1/4 cup olive oil
1/2 cup plain yogurt
2 tablespoons honey
2 limes, juiced
3 tablespoons rice vinegar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
slow cooked, lime-marinated pork
3 pounds pork shoulder or butt, trimmed of excess fat, cut into 2 inch cubes
1 tablespoon salt
1 tablespoon ground black pepper
2 tablespoons dried oregano
1 large onion, chopped
6 garlic cloves, minced
5 large limes, juiced (plus a bit more lime juice, for basting)

Directions

1

In a small bowl, whisk together the olive oil, yogurt, honey, lime juice, and spices. Set aside in the refrigerator for at least 10 minutes for flavors to combine.
2

In a large bowl, combine jicama, carrot, scallions, and cucumber. Toss with the dressing.
3

Split open sandwich rolls, and scoop a little bit of bread out of each side to make extra room for the fillings. Spread the bottom of each roll with some of the avocado. Top with pork, crumbled goat cheese, and jicama slaw. Put the top of each roll on each sandwich, and serve. Have lots of napkins!!
4

Toss the pork with the rest of the ingredients and allow to marinate in the refrigerator overnight (at least 8-12 hours).
5

Put pork and marinade together in a Dutch oven or roasting pan, cover tightly, and bake in a 350F oven for 2 1/2 - 3 hours. (Peek at 1 1/2 hours to check the liquid levels and pour in a half cup, or so, of mixed lime juice and water if the pork looks totally dry - my pork often looks like it has no liquid by the end, but is extremely tender and falling apart nicely)
6

Use forks to shred the meat apart. Stir any cooking juices into the meat, and use the pork in assembling the tortas.