CARNITAS TORTA

Carnitas Torta image

Provided by Food Network

Time 8h55m

Yield 1 torta

Number Of Ingredients 28

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One 8-pound whole bone-in pork butt
Kosher salt
Mexican oregano, for sprinkling
1 torta roll, cut in half
Butter-Olive Oil Spread, recipe follows
Baja Sauce, recipe follows
Sliced queso fresco, for topping
Sliced fried jalapeño, for topping
Avocado slices, for topping
Pico de Gallo, recipe follows
Mixed salad greens, for topping
Cabbage and Lime Salad, recipe follows
1/2 cup (1 stick) softened butter
1/4 cup extra-virgin olive oil
1 cup good mayonnaise
1 to 2 tablespoons fresh key lime juice
Pinch kosher salt
2 medium onions, fine diced
4 tomatoes, fine diced
2 bunches cilantro, coarsely chopped
1/2 cup fresh squeezed key lime juice
1 tablespoon kosher salt
1/2 cup finely sliced cabbage
2 tablespoons shredded carrots
1 tablespoon chopped fresh cilantro
1 teaspoon diced jalapeños
1 key lime
Pinch kosher salt

Steps:

For the carnitas: Preheat the oven to 225 degrees F.
Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine.
For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.
Combine butter and olive oil until blended.
Combine mayonnaise, lime juice and salt.
Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.
Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.