Ingredients for Achiote Pork Torta Sandwiches
- 4 garlic cloves, minced
- White Vinegar
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 2 ounces achiote paste
- 1/4 cup fresh cilantro, chopped
- 3 lbs boneless pork shoulder
- 6 bolillo rolls
- Asadero Cheese
- Lettuce
- 2 Roma tomatoes, sliced
- 2 avocados, sliced
- 1/2 red onion, thinly sliced
- Pickled Jalapeno Pepper
- Hot Salsa
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 large yellow onion, roughly chopped
- 1 green bell pepper, cored and roughly chopped
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
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How to Make Achiote Pork Torta Sandwiches
- In a large bowl, combine the pork shoulder, achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Mix thoroughly, ensuring the pork is evenly coated.
- Place the marinated pork in a slow cooker or Dutch oven. Add the onion and bell pepper. Cover and cook on low for 6-8 hours, or until the pork is incredibly tender and easily shreds.
- Once the pork is cooked, shred it using two forks. Discard any excess fat.
- While the pork is cooking, prepare the toppings. Slice the avocados, tomatoes, and onions.
- Warm the bolillo rolls. Lightly brush with olive oil or butter, then heat for 1-2 minutes in a dry pan or toaster oven until lightly toasted.
- Spread a layer of mayonnaise on the bottom half of each roll. Add a generous portion of the shredded pork.
- Top with sliced avocado, tomato, red onion, and cilantro. Add a squeeze of lime juice before assembling the top half of the roll.
- Serve immediately and enjoy your incredible Achiote Pork Torta Sandwiches!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
13g
Fat
43g
Carbs
7g
