Achiote Pork Torta Sandwiches
Bold, zesty, and bursting with flavor, these Achiote Pork Torta Sandwiches are the ultimate destination for your taste buds. Succulent pork shoulder is marinated in a vibrant blend of achiote paste, citrusy orange juice, and tangy lime, then slow-roasted to melt-in-your-mouth perfection. Served on toasted bolillo rolls, this Mexican-inspired sandwich is layered with creamy refried beans, buttery avocado slices, crunchy shredded lettuce, and the tangy kick of pickled red onions. A slather of mayo ties it all together, while optional jalapeños add a fiery edge. Perfect as a hearty lunch or dinner, this torta recipe is an irresistible fusion of rich textures and bold flavors.
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Recipe Information
Ingredients
- 1.5 lbs Pork shoulder
- 3 tbsp Achiote paste
- 1 cup Orange juice
- 3 cloves Garlic cloves, minced
- 2 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Bolillo rolls or crusty sandwich rolls
- 1 cup Refried beans
- 1 piece Avocado, sliced
- 0.5 cup Pickled red onions
- 1 cup Shredded lettuce
- 0.25 cup Mayonnaise
- 0.25 cup Jalapeño slices (optional)
Instructions
Cut the pork shoulder into large chunks (about 2-3 inches) and place them in a large bowl or resealable plastic bag.
In a small bowl, combine the achiote paste, orange juice, garlic, lime juice, vegetable oil, salt, and black pepper. Mix well to form a marinade.
Pour the marinade over the pork, ensuring the meat is evenly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight.
Preheat the oven to 300°F (150°C). Transfer the marinated pork into a large baking dish, cover tightly with foil, and bake for 2.5 to 3 hours, or until the pork is tender and falls apart easily. Alternatively, you can use a slow cooker on low for 6-8 hours.
Once the pork is cooked, shred it using two forks and mix it with any juices left in the baking dish for extra flavor.
Slice the bolillo rolls in half lengthwise. Toast the cut sides under a broiler or in a toaster oven until golden brown.
Spread a layer of refried beans on the bottom half of each roll. Top with a generous portion of shredded achiote pork, followed by sliced avocado, pickled red onions, shredded lettuce, and jalapeño slices if desired.
Spread a thin layer of mayonnaise on the top half of each roll and place it on top of the sandwich.
Serve the sandwiches immediately, with extra pickled onions or jalapeños on the side if desired.
Nutrition Facts
Calories |
3418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 5887 mg | 256% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 32.3 g | ||
| Protein | 201.0 g | 402% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5022 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
