Cochinita Pibil Torta (Mexican - Main Course) Recipe
A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.
Ingredients:
Pork shoulder - 2.2 lbs (1 kg)
Achiote paste - 3.5 oz (100 g)
Orange juice - 240 ml (1 cup)
Lime juice - 120 ml (1/2 cup)
White vinegar - 120 ml (1/2 cup)
Garlic - 4 cloves
Cumin powder - 2 tsp
Oregano - 1 tsp
Salt - 2 tsp
Pepper - 1 tsp
Pickled onions - 240 ml (1 cup)
Avocado - 2
Bolillo rolls - 4
Instructions
In a blender, combine achiote paste, orange juice, lime juice, white vinegar,
slices. Top with more cooking liquid and serve.
garlic, cumin powder, oregano, salt, and pepper. Blend until smooth.
Place pork shoulder in a slow cooker and pour the achiote marinade over it.
Rub the marinade all over the pork. Cover and cook on low for 8 hours.
Once the pork is cooked, remove it from the slow cooker and shred it using a
fork. Reserve the cooking liquid.
Toast the bolillo rolls until lightly browned.
Assemble the tortas by spreading some of the cooking liquid on the bottom
of each bolillo roll. Add some shredded pork, pickled onions, and avocado
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