TORTA DE LECHON ASADO
Yield Portion Size
12 cups | |
6 cups |
Valencia orange juice
|
24 ea |
Garlic clove, crushed
|
4 cups |
Yellow onion, small dice
|
1/4 cup |
Dried oregano
|
1/4 cup |
Kosher salt
|
4 tsp |
Fresh ground black pepper
|
12 lbs |
Pork shoulder roast (12 lb = approx. 4 each)
|
4 cups | |
1/2 cup | |
2 cups |
Orange juice
|
2 cups |
Brown sugar
|
6 cups |
Romaine lettuce, shredded
|
2 cups |
Green cabbage, shredded
|
24 ea |
Bolillo roll, split
|
24 slices |
Queso quesadilla (or Monterey Jack), sliced
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 301 mg | 30% |
Carbohydrate | 78 g | 26% |
Cholesterol | 137 mg | 46% |
Total Fat | 36 g | 56% |
Iron | 6 mg | 32% |
Potassium | 744 mg | 0% |
Calories | 841 kcal | 42% |
Sodium | 1925 mg | 80% |
Protein | 47 g | 93% |
Polyunsaturated Fat | 4 g | 20% |
Saturated Fat | 14 g | 72% |
Sugars | 33 g | 3% |
Dietary Fiber | 4 g | 17% |
Vitamin C | 60 mg | 100% |
Vitamin A | 1811 iu | 36% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Preheat oven to 450°F.
-
Step 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.
-
Step 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.
-
Step 5
Remove from heat and let cool.
-
Step 6
To Build One Sandwich: Combine lettuce and cabbage, and mix well.
-
Step 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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