TORTA DE LECHON ASADO

Angela MiaRosarita

Yield: 24 portions

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Ingredients:SKU:Measure:
Pork Shoulder:
Angela MiaŽ Chopped Tomatoes27000 3786112 cups
Valencia orange juice 6 cups
Garlic clove, crushed 24 ea
Yellow onion, small dice 4 cups
Dried oregano 1/4 cup
Kosher salt 1/4 cup
Fresh ground black pepper 4 tsp
Pork shoulder roast (12 lb = approx. 4 each) 12 lb
Hot and Tangy Tomato Jam:
Angela MiaŽ Chopped Tomatoes, drained27000 378614 cups
RosaritaŽ Diced Green Chiles, drained44300 107641/2 cup
Orange juice 2 cups
Brown sugar 2 cups
Torta:
Romaine lettuce, shredded 6 cups
Green cabbage, shredded 2 cups
Bolillo roll, split 24 ea
Queso quesadilla (or Monterey Jack), sliced 24 slices

Preparation:

  1. Make PORK SHOULDER: In saucepot, combine chopped tomatoes, Valencia orange juice, garlic, onion, oregano, salt and pepper; bring to a boil. Reduce heat and simmer for 10 minutes; allow marinade to cool to room temperature. Arrange pork in a hotel pan and cover with marinade. Refrigerate overnight.
  2. Preheat oven to 450°F.
  3. Baste pork with excess marinade and place in the oven. After 5 minutes, reduce heat to 225°F and roast for approximately 5-6 hours, basting occasionally until thermometer inserted in pork reads 195°F. Allow pork to cool slightly, and shred.
  4. Make HOT AND TANGY TOMATO JAM: In a small saucepot, combine chopped tomatoes, green chiles, orange juice and brown sugar. Bring to a boil and reduce, stirring often, until mixture is thick and syrupy.
  5. Remove from heat and let cool.
  6. To Build One Sandwich: Combine lettuce and cabbage, and mix well.
  7. Toast bolillo roll lightly in oven. Spread 2 tablespoons of tomato jam on bottom of the roll. Top with approximately 3/4 cup of shredded pork, 1 slice of cheese and 1/3 cup of lettuce mixture.
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Nutrition Facts
Serving Size 1-1/4 cups
Servings Per Recipe 24 portions
Amount per Serving
Calories
841
% Daily Value*
Total fat
56%
36 g
Saturated fat
72%
14 g
Cholesterol
46%
137 MG
Sodium
80%
1,925 MG
Carbohydrate
26%
78 g
Dietary fiber
17%
4 g
Sugars
3%
33 g
Protein
93%
47 g
Vitamin A
36%
• Vitamin C
100%
Calcium
30%
• Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet