Pulled Pork Torta Food

THE BEST PULLED PORK

Steps:

• Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
• Position a rack in the lower third of the oven and preheat to 275 degrees F.
• Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
• Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.

SLOW-COOKER PORK TACOS

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

MEXICAN PULLED PORK TORTA

Steps:

• Prepare pork shoulder by seasoning with olive oil, salt, pepper, Adobo seasoning and crushed garlic. Rub pork shoulder generously. Sear pork shoulder in large, hot pan on both sides. Add water to cover. Grab a handful of peppercorns and add them to water and bring to a boil. Reduce heat and slowly simmer for 3-5 hours or until meat starts to fall off the bone. Remove meat from water and shred.
• To prepare pork for sandwiches, add olive oil to large pan. Add onion. Cook onion until translucent over medium heat. Next, add chiles and tomato sauce. Take about 4 cups of pulled pork and add them to pan and sprinkle with several dashes of chili powder. Feel free to add more tomato sauce if needed to add more moisture to the pork. Combine.
• Toast sandwich buns. Add one heaping serving of pork to sandwich bun. Top with shredded lettuce, cilantro, red onion, avocado and then drizzle with Valentina hot sauce. Serve with tortilla chips and enjoy!

PULLED PORK TORTA

Steps:

• Heat oven to 375°F.
• Spray either a deep dish pie pan or 9 inch round baking dish with a bit of cooking spray.
• In a nonstick skillet, heat the leftover pulled pork and sauce until it is warmed through.
• In a large bowl, combined the warmed pulled pork and drained fire roasted tomatoes and mix thoroughly.
• In the bottom of the prepared pan, spread about a 1/2 cup of the pork mixture.
• Top with 1 tortilla.
• Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom.
• Top with one of the flour tortillas.
• Add about a third of the remaining pork mixture and top with couple tablespoons of the Monterey Jack cheese.
• Layer another tortilla over the pork mixture and repeat again until you are left with one tortilla.
• Brush the reserved fire roasted tomato juice over the top of the tortilla.
• Cover with foil and bake for about 20 minutes.
• Remove the foil, top with the remaining cheese and bake until the cheese is melted and bubbling and the torta is cooked through - about another 20 minutes.
• Slice into wedges and garnish with the sliced scallions and cilantro or parsley.
• Enjoy!

MEXICAN PORK TORTA RECIPE

Steps:

• Make the pork: Season the pork all over with salt. Place the pork in a small pot and add enough water just to cover; season the water with salt and add half of the onion, the garlic, and the bay leaves. Bring to a boil, then reduce to a simmer and let cook until the meat is very tender, about 1 hour. Drain the meat and discard the liquid. Shred the meat into thin pieces (you will have about 3 cups). The pork can be made in advance and refrigerated up to 2 days.
• Meanwhile, make the adobo. In a small heatproof bowl, cover all of the dried chiles with boiling water; let sit until softened, about 20 minutes. Remove the chiles (reserve the soaking water) and add to a blender with the vinegar, parsley, garlic, oregano, cumin, and a generous pinch of salt; blend until a very smooth paste forms, adding a little of the soaking water only if needed to help blend.
• In a small pot, heat the lard until hot, then stir in the adobo (be careful, as it may splatter). Turn the heat down to very low and let cook, stirring occasionally, until darkened and aromatic, about 10 minutes. Stir in the shredded pork and cook for 5 minutes more to heat through. Taste and adjust the salt as needed (you can also add a little water or some of the soaking water if needed to slightly thin the consistency).
• In a small blender or molcajete, quickly make the salsa jalapeño: Add the jalapeños, tomatillos, and salt and blend or grind until relatively smooth.
• Thinly slice the remaining piece of white onion. In a medium bowl, mix the sliced onions and shaved cabbage with the crema and a pinch of salt, and toss to coat.
• When ready to serve, preheat the oven to 350°F. Cut the rolls in half and place cut side up on a baking sheet. Sprinkle the top half of each roll with ¼ cup (2 ounces) of the Jack cheese, then bake the rolls until the cheese is melted and the bottoms are toasted, 6 to 8 minutes.
• Cut the avocados into quarters, then thinly slice. Spread ¼ cup of the refried beans on the bottom half of each roll. Divide the pork among the rolls (about ½ cup each), then drizzle each with some of the salsa jalapeño to taste. Top with the sliced avocado and the cabbage slaw and serve.

PULLED PORK AND PUMPKIN CORNBREAD TORTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the bottom and sides of 2 nonstick, 9-inch round baking pans with cooking spray.
• Mix cornmeal, flour, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl until blended. Add pumpkin, sour cream, brown sugar, vegetable oil, and eggs; beat with an electric mixer on medium speed until blended and creamy, about 2 minutes.
• Pour and evenly spoon equal portions of the batter mixture into the 2 prepared baking pans.
• Bake in the preheated oven until golden brown and a toothpick inserted into the centers comes out clean, about 20 minutes. Place both over a wire cooling rack and let cool slightly, about 8 minutes. Carefully remove cornbread from pans and set aside.
• Center one cornbread, top-side down, on a serving plate or platter. Spoon and evenly spread the warm pulled pork over top to cover, then carefully center the remaining cornbread on top.
• Mix pepitas, cranberries, and pecans together in a small bowl. Spoon evenly over the top edges of the cornbread and add a little spoonful to the center. Cut the assembled torta into even slices and serve with barbeque sauce.

PULLED PORK

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.