ROASTED PORK TORTA
ROASTED PORK TORTA

ROASTED PORK TORTA

Yield
24 portions
Portion Size
1 sandwich
Ingredients: Measure:
Pork loin
4-1/2 lbs
6 cups
2 cups
Salt
1-1/2 tsp
Black pepper
1/2 tsp
Telera rolls
24 ea
Leaf lettuce
24 ea
Chihuahua cheese, shredded
3 cups
Mexican crema
3 cups

Directions

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

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

  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. 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. Plate and serve.

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

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