Pork Cheddar Torta
Savor the bold and mouthwatering flavors of this Pork Cheddar Torta, a hearty Mexican-inspired sandwich that combines tender, slow-cooked pork shoulder with layers of vibrant, fresh toppings. Seasoned with aromatic spices like cumin, smoked paprika, and oregano, the juicy pork is braised in a savory blend of orange juice and chicken broth until irresistibly tender. Nestled inside toasted bolillo rolls, the shredded pork is paired with creamy guacamole, tangy sour cream, melted cheddar cheese, crisp lettuce, and juicy tomatoes, all finished with spicy jalapeño slices and fresh cilantro. Perfect for lunch or dinner, this savory torta is packed with flavor and perfect for satisfying any comfort food craving.
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Recipe Information
Ingredients
- 1 lb Boneless pork shoulder
- 3 pieces Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 0.5 cup Orange juice
- 0.5 cup Chicken broth
- 4 pieces Bolillo rolls
- 1 cup Cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Guacamole
- 4 pieces Lettuce leaves
- 1 large Tomato
- 0.25 cup Jalapeño slices
- 2 tbsp Fresh cilantro
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork shoulder dry with paper towels, then cut it into 2-3 inch chunks.
In a small bowl, mix together the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Rub the spice mixture all over the pork chunks.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the pork on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary.
Once all the pork is seared, return it to the pot and add the orange juice and chicken broth.
Bring the liquid to a simmer, cover the pot, and transfer it to the preheated oven.
Cook for 2 hours, or until the pork is tender and easily shredded with a fork.
While the pork cooks, prepare the toppings: slice the tomato, shred the cheddar cheese, and wash the lettuce leaves.
Once the pork is done, remove it from the oven and shred it with two forks. Toss the shredded pork in the cooking juices to keep it moist.
Slice the bolillo rolls in half and lightly toast them under the broiler or in a toaster oven.
Spread sour cream on the bottom half of each roll and guacamole on the top half.
Layer the shredded pork on the bottom half, then sprinkle with cheddar cheese.
Add lettuce, tomato slices, jalapeño slices, and a sprinkle of fresh cilantro.
Close the sandwich with the top half of the roll and serve immediately.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 842 mg | 18% | |
*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.
