Pork Cheddar Torta

Savor the bold and mouthwatering flavors of this Pork Cheddar Torta, a hearty Mexican-inspired sandwich that combines tender, slow-cooked pork shoulder with layers of vibrant, fresh toppings. Seasoned with aromatic spices like cumin, smoked paprika, and oregano, the juicy pork is braised in a savory blend of orange juice and chicken broth until irresistibly tender. Nestled inside toasted bolillo rolls, the shredded pork is paired with creamy guacamole, tangy sour cream, melted cheddar cheese, crisp lettuce, and juicy tomatoes, all finished with spicy jalapeño slices and fresh cilantro. Perfect for lunch or dinner, this savory torta is packed with flavor and perfect for satisfying any comfort food craving.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 lb Boneless pork shoulder
• 3 pieces Garlic cloves
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 0.5 cup Orange juice
• 0.5 cup Chicken broth
• 4 pieces Bolillo rolls
• 1 cup Cheddar cheese
• 0.5 cup Sour cream
• 0.5 cup Guacamole
• 4 pieces Lettuce leaves
• 1 large Tomato
• 0.25 cup Jalapeño slices
• 2 tbsp Fresh cilantro

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the pork shoulder dry with paper towels, then cut it into 2-3 inch chunks.

Step 3

In a small bowl, mix together the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper.

Step 4

Rub the spice mixture all over the pork chunks.

Step 5

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Step 6

Sear the pork on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary.

Step 7

Once all the pork is seared, return it to the pot and add the orange juice and chicken broth.

Step 8

Bring the liquid to a simmer, cover the pot, and transfer it to the preheated oven.

Step 9

Cook for 2 hours, or until the pork is tender and easily shredded with a fork.

Step 10

While the pork cooks, prepare the toppings: slice the tomato, shred the cheddar cheese, and wash the lettuce leaves.

Step 11

Once the pork is done, remove it from the oven and shred it with two forks. Toss the shredded pork in the cooking juices to keep it moist.

Step 12

Slice the bolillo rolls in half and lightly toast them under the broiler or in a toaster oven.

Step 13

Spread sour cream on the bottom half of each roll and guacamole on the top half.

Step 14

Layer the shredded pork on the bottom half, then sprinkle with cheddar cheese.

Step 15

Add lettuce, tomato slices, jalapeño slices, and a sprinkle of fresh cilantro.

Step 16

Close the sandwich with the top half of the roll and serve immediately.

Nutrition Facts

Serving size	(1611.6g)

Amount per serving	% Daily Value*
Calories	3152.9

Total Fat 212.6g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 514.2mg	0%
Sodium 7830.2mg	0%
Total Carbohydrate 180.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 38.5g
Protein 139.9g	0%

Vitamin D 0IU	0%
Calcium 871.4mg	0%
Iron 15.9mg	0%
Potassium 3330.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 17.5%

Carbs: 22.6%