ROASTED PORK TORTA
Yield Portion Size
4-1/2 lbs |
Pork loin
|
6 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
|
2 cups | |
1-1/2 tsp |
Salt
|
1/2 tsp |
Black pepper
|
24 ea |
Telera rolls
|
24 ea |
Leaf lettuce
|
3 cups |
Chihuahua cheese, shredded
|
3 cups |
Mexican crema
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 215 mg | 21% |
Carbohydrate | 44 g | 15% |
Cholesterol | 99 mg | 33% |
Iron | 4 mg | 20% |
Potassium | 321 mg | 0% |
Calories | 482 kcal | 24% |
Sodium | 975 mg | 41% |
Protein | 33 g | 65% |
Polyunsaturated Fat | 2 g | 9% |
Saturated Fat | 9 g | 44% |
Sugars | 5 g | 0% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 2 mg | 3% |
Vitamin A | 1993 iu | 40% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a 4-gallon rondo, combine pork loin, RO*TEL® Diced Tomatoes & Green Chilies, enchilada sauce, salt and pepper.
-
Step 2
Cover and bake at 350°F for 45 to 60 minutes, or until pork reaches an internal temperature of 165°F.
-
Step 3
Allow pork to rest for 15 minutes; remove from cooking liquid; slice thin using a deli slicer or electric knife; return to cooking liquid; hold hot for service.
-
Step 4
To make ONE SANDWICH: Starting with the heel of the roll, layer the following ingredients: 3 ounces pork, 1/4 cup particulate from cooking liquid, 1 leaf lettuce, 2 tablespoons Chihuahua cheese, 2 tablespoons crema and crown of telera roll.
-
Step 5
Plate and serve.
-
Step 6
CHEF'S NOTE: Kaiser roll or any soft bakery bun can be used in place of telera roll.
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