Here is another use of last weeks recipe, Ancho & Guajillo Chile Salsa. My husband, (as many, I’m sure), loves a good sandwich. So, much so, that this particular recipe I will give him credit for. Not so much, for the cooking of the pork but for the building of the torta itself. (For those non-heat lovers, this may not be for you…it’s got a bit of a kick!) 🙂
He is quite partial to a certain way of building this sandwich. Which is completely fine with me. I truly enjoy when he takes over in the kitchen every now and then. I mean, who doesn’t enjoy a break here and there.
This sandwich is a treat and works so well with this sauce. You will probably find my husband knocking back 2-3 of these in one sitting. 😮 (I really don’t know how he does it!) For this recipe, I use a Dutch Oven but this meat could certainly be cooked in a Slow Cooker if need be.
You will need:
- 2-3 lbs boneless pork shoulder, cut into chunks
- Salt & Pepper
- Ancho & Guajillo Chile Salsa
For Sandwich Build
- Bolillo Rolls or any crusty style sandwich roll
- can of Refried Beans, warmed
- Sliced Avocado
- Queso Fresco crumbled
- Spiced Onions (See Below) (pictured)
- 1/2 Onion, sliced
- Habanero pepper, minced, ribs and seeds removed
- Juice of a lime
Heat oven to 350° degrees. Season the pork with the salt & pepper and add to the dutch oven. Pour the prepared sauce over the meat and cover. Cook the meat for 1 hour and 45 minutes.
Meanwhile, prepare the spiced onion. Add sliced onions and minced Habanero to a bowl. Add the juice of the lime and a pinch of salt to taste and stir. Refrigerate while the meat cooks.
When meat is done, remove from dutch oven and use two forks to shred the meat. Return to sauce.
To build sandwich, toast the inside of the rolls on a hot pan. Spread bottom of roll with refried beans, then top with meat. Add the spiced onion, sliced avocado and queso fresco. Finally, top the sandwich with additional sauce.