Roast Pork Sandwiches Jalisco-style (Tortas ahogadas)
The word ahogada means drowned, and the sandwiches should literally be swimming in the sauce. Ladle it on generously. This can serve 4-6 as a luncheon dish, but be careful -- they're so good they might not go that far!
Ingredients
- 8 cloves garlic minced
- 1 tablespoon Mexican oregano rubbed between your hands to release flavor
- Salt and freshly ground black pepper
- 4½ pounds pork shoulder in one piece
- 6 crusty French rolls
- 3-4 cups
Tomato Sauce with Chipotle Chiles (Salsa de tomate con chile chipotle) - 1 cup
Sour Cream Mixture (Crema agria preparada) - 1 avocado peeled and cut lengthwise into thin slivers
Instructions
- Preheat oven to 475°F.
- Combine minced garlic with the oregano and a little salt and freshly ground black pepper. With small sharp knife, make gashes an inch deep all over the roast and fill with garlic mixture. Rub the outside of the roast with more salt and pepper.
- Place meat in shallow roasting pan and bake at 475°F for 20 minutes, to seal in the juices. Lower heat to 350°F and continue to bake until tender and thoroughly cooked, about 2 hours and 15 minutes. Remove from oven and let rest 20 minutes. Carve into thin slices.
- Warm the rolls briefly in the oven and slice in half lengthwise. Remove some of the inside if desired to make room for filling. Spoon 2 tablespoons of Salsa de tomate con chile chipotle over each half-roll. Arrange pork slices on top. Drench with about ¼ cup more sauce. Dot with 1 tablespoon of the Crema agria preparada. Garnish with avocado slices and serve immediately, allowing 2 open-faced sandwich halves per serving.
Nutrition
Calories: 732kcalCarbohydrates: 40gProtein: 68gFat: 32gSaturated Fat: 9gCholesterol: 209mgSodium: 612mgPotassium: 1419mgFiber: 6gSugar: 1gVitamin A: 114IUVitamin C: 9mgCalcium: 139mgIron: 6mg