Roast Pork Torta

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

1. Combine the mayonnaise and Chef Merito® Lemon Pepper Seasoning in a mixing bowl.
2. 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

1. In a blender, combine 4 ounces of the orange juice and the Chef Merito® Achiote paste; let soak for 15 minutes.
2. Add all remaining ingredients except for the cilantro. Blend for 20 seconds on medium-high speed.
3. 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

1. Cut the pork into 2 pieces. Place the pork in a resealable food storage bag and cover with the Achiote marinade. Refrigerate overnight.
2. 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.
3. 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.
4. Let the pork stand, covered, for 30 minutes. Chop or slice thin the pork and moisten with pan juices.
5. 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.