Achiote Pork Torta Sandwiches Recipe

Ingredients for Achiote Pork Torta Sandwiches

• Garlic Cloves
• White Vinegar
• 1/2 cup orange juice
• 1/4 cup lime juice
• Kosher Salt
• Ground Cumin
• 2 tablespoons achiote paste
• Fresh Cilantro Stems
• Boneless Pork Butt
• Sandwich Buns
• Asadero Cheese
• Lettuce
• Roma Tomato
• Guacamole
• 1/2 red onion, thinly sliced
• Pickled Jalapeno Pepper
• Hot Salsa

How to Make Achiote Pork Torta Sandwiches

1. 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.
2. 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.
3. Once the pork is cooked, shred it using two forks. Discard any excess fat.
4. While the pork is cooking, prepare the toppings. Slice the avocados, tomatoes, and onions.
5. 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.
6. Spread a layer of mayonnaise on the bottom half of each roll. Add a generous portion of the shredded pork.
7. Top with sliced avocado, tomato, red onion, and cilantro. Add a squeeze of lime juice before assembling the top half of the roll.
8. Serve immediately and enjoy your incredible Achiote Pork Torta Sandwiches!