ROASTED PORK TORTA

ROASTED PORK TORTA
ROASTED PORK TORTA

Yield Portion Size

24 portions (1 sandwich)
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
View Nutrition Information

Directions

  1. Step 1

    In a 4-gallon rondo, combine pork loin, RO*TEL® Diced Tomatoes & Green Chilies, enchilada sauce, salt and pepper.

  2. Step 2

    Cover and bake at 350°F for 45 to 60 minutes, or until pork reaches an internal temperature of 165°F.

  3. 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.

  4. 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.

  5. Step 5

    Plate and serve.

  6. Step 6

    CHEF'S NOTE: Kaiser roll or any soft bakery bun can be used in place of telera roll.

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