Servings: 4
Ingredients
Jicama Slaw
- 2 Tbsp. mayonnaise
- 1 tsp. Chef Merito® Lemon Pepper Seasoning
- 1 cup jicama, peeled, grated
- ½ cup green cabbage, thinly sliced
- ⅓ cup green bell pepper, thinly sliced, julienned
- ⅓ cup red bell pepper, thinly sliced, julienned
- ¼ cup cilantro, stemmed, finely chopped
Achiote Marinade for Pork
- ½ package Chef Merito® Achiote Paste
- 6 oz. orange juice
- 2 Tbsp. Chef Merito® Lime Juice
- 4 cloves garlic, peeled
- 2 oz. white vinegar
- 2 Tbsp. olive oil
- 1 tsp. Chef Merito® Black Pepper
- ½ tsp. salt
- ⅓ cup cilantro leaves
Pork
- 1½ lbs. pork shoulder, boneless (known as “Boston Butt”)
- 10 oz. Achiote Marinade
- 1 onion, peeled, cut into 4 even slices
- 4 bolillos, about 6 to 7 inches long, split; or French rolls
Preparation
Jicama Slaw
- Combine the mayonnaise and Chef Merito® Lemon Pepper Seasoning in a mixing bowl.
- Add the remaining ingredients, mix together thoroughly, cover, and refrigerate for 1 hour prior to use. Reserve to serve with the Pork Torta.
Achiote Marinade for Pork
- In a blender, combine 4 ounces of the orange juice and the Chef Merito® Achiote paste; let soak for 15 minutes.
- Add all remaining ingredients except for the cilantro. Blend for 20 seconds on medium-high speed.
- Stop the machine, add the cilantro, and blend for another 20 seconds. The marinade can be stored covered in refrigeration a day ahead of time.
Pork
- Cut the pork into 2 pieces. Place the pork in a resealable food storage bag and cover with the Achiote marinade. Refrigerate overnight.
- Place onion slices in the bottom of a small roasting pan. Position the pork on top of the onion, add ½ cup water to the pan; loosely cover the roasting pan with a piece of aluminum foil and place in a preheated 350°F oven.
- Roast for 1 hour, remove the aluminum foil, and continue to cook until tender or until the internal temperature of the pork reaches 165°F.
- Let the pork stand, covered, for 30 minutes. Chop or slice thin the pork and moisten with pan juices.
- Split the rolls in half and arrange the pork over the bottom bread, placing the Jicama slaw on top of the pork. Press lightly on the Torta to compact it.
