Recipe

Pork torta

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Photo by fiveandspice

This recipe was entered in the contest for Your Best Pork Sandwich

This recipe was entered in the contest for Your Best Street Food
A&M's Testing Notes: After 3 hours, the pork shoulder is juicy and falling apart and the lime and oregano have mellowed and infused the pork thoroughly. The jicama slaw is sweet, creamy, musky and tart -- none...
After 3 hours, the pork shoulder is juicy and falling apart and the lime and oregano have mellowed and infused the pork thoroughly. The jicama slaw is sweet, creamy, musky and tart -- none in excess. If you aren't a big fan of goat cheese, you can substitute a Mexican queso fresco, shredded Jack or leave cheese out entirely -- the avocado, slaw and meltingly tender pork are pretty magical on their own. - Kristen

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Chef
fiveandspice's Notes: My husband lived in Tijuana for a year, and whenever pork comes up in a conversation, he starts drooling about the carnitas tortas he had while he lived there, and I am consumed by jealousy...
My husband lived in Tijuana for a year, and whenever pork comes up in a conversation, he starts drooling about the carnitas tortas he had while he lived there, and I am consumed by jealousy. Then, I found an awesome sandwich shop in Boston that serves an amazing torta with jicama slaw. This has been my recreation of that brilliant sandwich. Though the pork is not traditional carnitas, it's cooked in a tangy marinade taught to me by a neighbor, and pairs wonderfully with the sweet, cool, spiciness of jicama slaw. It's a plan ahead recipe, since the pork has to marinate overnight and cook for a long time, but it's so worth it. Oh, and I almost forgot! A real torta would have beans, but I can't eat beans, so I leave them out. However, for a full experience, warm up some refritos and spread them on the rolls before you add the avocado! - fiveandspice

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Serves 8

Pork tortas:

8 good quality, large sandwich rolls Ask a question about this ingredient

slow cooked, lime marinated pork (see below) Ask a question about this ingredient

2 avocados, pits and peels removed, chopped and just barely mashed with a little salt Ask a question about this ingredient

8 ounces goat cheese, crumbled Ask a question about this ingredient

3 cups very coarsely shredded/julienned jicama root Ask a question about this ingredient

1 carrot, coarsely shredded Ask a question about this ingredient

4 scallions, quartered lengthwise and then cut into julienne length strips Ask a question about this ingredient

1 cucumber, peeled, seeded, and cut into thin matchsticks Ask a question about this ingredient

3 tablespoons chopped, fresh cilantro Ask a question about this ingredient

1/4 cup olive oil Ask a question about this ingredient

1/2 cup plain yogurt Ask a question about this ingredient

2 tablespoons honey Ask a question about this ingredient

2 limes, juiced Ask a question about this ingredient

3 tablespoons rice vinegar Ask a question about this ingredient

1 tablespoon chili powder Ask a question about this ingredient

1 teaspoon ground cumin Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1/2 teaspoon ground black pepper Ask a question about this ingredient

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.
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In a large bowl, combine jicama, carrot, scallions, and cucumber. Toss with the dressing.
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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!!
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slow cooked, lime-marinated pork:

3 pounds pork shoulder or butt, trimmed of excess fat, cut into 2 inch cubes Ask a question about this ingredient

1 tablespoon salt Ask a question about this ingredient

1 tablespoon ground black pepper Ask a question about this ingredient

2 tablespoons dried oregano Ask a question about this ingredient

1 large onion, chopped Ask a question about this ingredient

6 garlic cloves, minced Ask a question about this ingredient

5 large limes, juiced (plus a bit more lime juice, for basting) Ask a question about this ingredient

Toss the pork with the rest of the ingredients and allow to marinate in the refrigerator overnight (at least 8-12 hours).
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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)
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Use forks to shred the meat apart. Stir any cooking juices into the meat, and use the pork in assembling the tortas.
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8 Comments on Pork torta

sdebrango added 11 months ago

This sounds so delicious, I love pork have to try this. Amazing!

AntoniaJames added about 1 year ago

Congrats on the EP! This recipe is so appealing. I especially like the lime-marinated pork!! Very, very nice. ;o)

fiveandspice added about 1 year ago

Thank you Antonia James :).

monkeymom added about 1 year ago

This looks fabulous! We do a similar pork shoulder with oranges. Will definitely try the slaw!

Kayb added about 1 year ago

If I were not going to be out of town for the next four days, I would not let an evening pass before I tried this slaw. Pork sounds wonderful, too, but that slaw!

fiveandspice added about 1 year ago

The trials and tribulations of going out of town!! ;) I hope you get a chance to try it though (you too, monkey mom!). The slaw is great on all sorts of things as well - especially anything including avocado.

AntoniaJames added about 1 year ago

Yummmm. Really like both the slaw and the pork recipes. Have saved to my recipes!! I know my boys (including the oldest one, Mr. T) are going to enjoy this. ;o)

fiveandspice added about 1 year ago

Thanks! :)