TORTA DE LECHON ASADO
TORTA DE LECHON ASADO

TORTA DE LECHON ASADO

Yield
24 portions
Ingredients: Measure:
12 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 lbs
4 cups
1/2 cup
Orange juice
2 cups
Brown sugar
2 cups
Romaine lettuce, shredded
6 cups
Green cabbage, shredded
2 cups
Bolillo roll, split
24 ea
Queso quesadilla (or Monterey Jack), sliced
24 slices

Directions

  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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