Mexican Torta with Crispy Pork

Ingredients

• ¾ lb pork shoulder, boneless
• 2 whole bolillo rolls or sandwich rolls
• 1 whole avocado, ripe
• 1 whole plum tomato
• ¼ whole red onion
• 2 tablespoons fresh lime juice
• 1 batch salt, pepper, and cumin to taste

Instructions

1. 1

   Remove the pork shoulder from the refrigerator. Using a sharp knife, cut it against the grain into slices about 1/4 inch thick, as if slicing a steak; aim for pieces roughly the size of your palm.

2. 2

   Cut the red onion in half lengthwise from root to tip, then slice it crosswise into thin half-moons about 1/8 inch wide; place in a small bowl.

3. 3

   Pour 2 tablespoons of fresh lime juice over the onion slices, sprinkle with a pinch of salt, and stir to combine; set aside to pickle.

4. 4

   Cut the tomato lengthwise into quarters, then slice each quarter crosswise into 1/4-inch-thick pieces; arrange on a small plate.

5. 5

   Cut the avocado in half lengthwise around the pit, twist to separate the halves, remove the pit, and scoop the flesh into a small bowl.

6. 6

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Spread the pork slices across the hot skillet in a single layer without overlapping; sprinkle with salt, pepper, and a pinch of cumin.

8. 8

   Cook without moving for 3 minutes until the bottom surface turns golden brown and the edges look slightly darker.

9. 9

   Flip each pork slice with a thin spatula and cook the other side for 2 minutes until golden brown.

10. 10

    Transfer the cooked pork to a clean plate and let it rest for 1 minute so it stays juicy when you bite into it.

11. 11

    Split each bolillo roll horizontally in half; place both halves cut-side up on a cutting board.

12. 12

    Spread the mashed avocado in an even layer on the bottom half of each roll, using the back of a spoon.

13. 13

    Divide the cooked pork into two portions and stack it on top of the avocado on each bottom roll.

14. 14

    Arrange half of the tomato slices in a single layer on top of the pork on each sandwich.

15. 15

    Drain the pickled onions in a small strainer, shaking off excess liquid, then scatter them evenly over the tomato on each sandwich.

16. 16

    Close each sandwich by placing the top roll half on top, pressing gently so the layers stay together.

17. 17

    Cut each torta diagonally in half if desired, or serve whole; eat immediately while the pork is still warm.

Tools you’ll need

• sharp knife
• cutting board
• small bowl
• small plate
• large skillet (12 inches)
• thin metal spatula
• wooden spoon
• small strainer

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