Lomitos de Valladolid — Yucatan Pork Tortas
Tender shredded pork seasoned with achiote and citrus, piled onto crusty rolls with fresh pico de gallo and tangy salsa. A vibrant, 25-minute Yucatan classic that tastes like a weekend trip.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb pork shoulder, boneless
- 3 tbsp achiote paste
- 1 whole orange, juiced
- 1 whole lime, juiced
- 4 whole crusty rolls or bolillos
- 1.5 cups pico de gallo
- ¾ cup salsa (red or habanero)
- ½ whole white onion, halved
Instructions
- 1
Cut pork into 2-inch chunks. Mix achiote paste with orange and lime juice in a large pot until smooth.
- 2
Add pork, onion half, and 1 cup water to the pot. Bring to a boil, then reduce heat and simmer 18 minutes until pork is very tender.
- 3
Remove pork and discard onion. Shred the meat with two forks until it falls apart.
- 4
Warm rolls in a dry skillet or oven for 1–2 minutes until lightly toasted.
- 5
Split rolls and pack with shredded pork, pico de gallo, and a generous spoon of salsa.
- 6
Serve warm. Drizzle extra salsa on the side for dipping.
Tools you’ll need
- large pot with lid
- chef's knife and cutting board
- two forks
- 12-inch skillet
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