PatioDaddio
Babbling Farker
- Joined
- May 4, 2008
- Location
- Boise...
Pork Tortas
Well, my Cinco de Mayo recipe is better late than never, right? Things have
been crazy busy of late, so I apologize for the delay. If you've never had a
pork torta, I have two pieces of advice for you. One, remedy that situation
ASAP. Two, try this recipe as said remedy.
Torta is simply Spanish for "sandwich". As with most recipes, there are
many different traditional versions. My version starts with a split bolillo roll.
The bottom of the roll is smeared with a thick layer of my Funky Refried
Beans. I then add a pile of tangy shredded marinated and grill-roasted
pork. To that I add some quick-pickled red onion, lettuce, and sliced
tomato. I smear the top of the roll with a simple guacamole.
This is essentially a Mexican incarnation of a pulled pork sandwich, and it's
incredibly good!
Ingredients
7 lbs Boston pork butt, sliced to 1 1/2" (or country-style ribs)
1 batch Marinade (recipe follows)
1 batch Funky Refried Beans (or standard refried beans)
1 batch Picked onions (recipe follows)
1 batch Simple guacamole (recipe follows)
8 Bolillo rolls
1 head Green leaf lettuce, chopped rough
8 Ripe Roma tomatoes, sliced to 1/4"
Marindade
4 Navel oranges, juiced (about 1 1/4 cups)
4 Limes, juiced (about 1/3 cup)
1/3 cup Canola oil
6 cloves Garlic, minced
2 Tbsp Kosher salt
1 Tbsp Ground cumin
Pickled Onions
1 large Red onion, sliced to 1/4"
1 1/2 cup Distilled vinegar
2/3 cup Sugar
1 tsp Black pepper, ground fresh
Simple Guacamole
2 large Ripe Haas avocados (Calavo, of course), peeled and chopped rough
1 Lime, juiced
1 tsp Kosher salt
1/4 tsp Black pepper, ground fresh
Method
Combine all of marinade ingredients in a large mixing bowl. Whisk well until
all of the ingredients are combined. Divide the pork into two gallon-size
zip-top bags. Add half of the marinade to each bag, seal (removing the
excess air), and refrigerate in a lipped pan (to catch any leakage) for a
least 2, but no more than 4 hours.
Make the pickled onions by combining all of the ingredients, except the
onions, in a large bowl and whisk until the salt and sugar are dissolved. Add
the onions, cover and refrigerate for at least 2 hours.
About 3 hours before you want to serve, start your grill and prepare for
direct and indirect cooking over a medium fire (325-350º).
Remove the pork from the marinade, reserving as much of the marinade as
possible. Grill the pork over direct heat for 30 minutes, flipping at 15
minutes.
While the pork is cooking, bring the reserved marinade to a boil in a small
sauce pan, reduce to a simmer for 5 minutes, then remove from the heat
and set aside.
After cooking 30 minutes, move the pork to a large foil pan, pour the
cooked marinade evenly over the pork, cover with foil, return to the grill
and cook indirect for two hours.
While the pork cooks, make the Funky Refried Beans and keep warm.
Remove the pork from the grill, uncover and set aside for 20 minutes.
Shred the pork by hand or with forks.
Split each roll and smear the bottom of each with about 2 tablespoons of
beans, add about 1/3 cup of shredded pork, add some pickled onion,
tomato slices, lettuce, then smear the top of the roll with about 2
tablespoons of the guacamole.
Serve and enjoy!
-----
John
Well, my Cinco de Mayo recipe is better late than never, right? Things have
been crazy busy of late, so I apologize for the delay. If you've never had a
pork torta, I have two pieces of advice for you. One, remedy that situation
ASAP. Two, try this recipe as said remedy.
Torta is simply Spanish for "sandwich". As with most recipes, there are
many different traditional versions. My version starts with a split bolillo roll.
The bottom of the roll is smeared with a thick layer of my Funky Refried
Beans. I then add a pile of tangy shredded marinated and grill-roasted
pork. To that I add some quick-pickled red onion, lettuce, and sliced
tomato. I smear the top of the roll with a simple guacamole.
This is essentially a Mexican incarnation of a pulled pork sandwich, and it's
incredibly good!
Ingredients
7 lbs Boston pork butt, sliced to 1 1/2" (or country-style ribs)
1 batch Marinade (recipe follows)
1 batch Funky Refried Beans (or standard refried beans)
1 batch Picked onions (recipe follows)
1 batch Simple guacamole (recipe follows)
8 Bolillo rolls
1 head Green leaf lettuce, chopped rough
8 Ripe Roma tomatoes, sliced to 1/4"
Marindade
4 Navel oranges, juiced (about 1 1/4 cups)
4 Limes, juiced (about 1/3 cup)
1/3 cup Canola oil
6 cloves Garlic, minced
2 Tbsp Kosher salt
1 Tbsp Ground cumin
Pickled Onions
1 large Red onion, sliced to 1/4"
1 1/2 cup Distilled vinegar
2/3 cup Sugar
1 tsp Black pepper, ground fresh
Simple Guacamole
2 large Ripe Haas avocados (Calavo, of course), peeled and chopped rough
1 Lime, juiced
1 tsp Kosher salt
1/4 tsp Black pepper, ground fresh
Method
Combine all of marinade ingredients in a large mixing bowl. Whisk well until
all of the ingredients are combined. Divide the pork into two gallon-size
zip-top bags. Add half of the marinade to each bag, seal (removing the
excess air), and refrigerate in a lipped pan (to catch any leakage) for a
least 2, but no more than 4 hours.
Make the pickled onions by combining all of the ingredients, except the
onions, in a large bowl and whisk until the salt and sugar are dissolved. Add
the onions, cover and refrigerate for at least 2 hours.
About 3 hours before you want to serve, start your grill and prepare for
direct and indirect cooking over a medium fire (325-350º).
Remove the pork from the marinade, reserving as much of the marinade as
possible. Grill the pork over direct heat for 30 minutes, flipping at 15
minutes.
While the pork is cooking, bring the reserved marinade to a boil in a small
sauce pan, reduce to a simmer for 5 minutes, then remove from the heat
and set aside.
After cooking 30 minutes, move the pork to a large foil pan, pour the
cooked marinade evenly over the pork, cover with foil, return to the grill
and cook indirect for two hours.
While the pork cooks, make the Funky Refried Beans and keep warm.
Remove the pork from the grill, uncover and set aside for 20 minutes.
Shred the pork by hand or with forks.
Split each roll and smear the bottom of each with about 2 tablespoons of
beans, add about 1/3 cup of shredded pork, add some pickled onion,
tomato slices, lettuce, then smear the top of the roll with about 2
tablespoons of the guacamole.
Serve and enjoy!
-----
John
