Customers are looking for globally inspired ingredients in the sandwiches they’re eating these days — which makes this Allegiance® Torta de Pork a great option to add to your menu. We’ll have more information about how tortas are heating up the culinary scene in the July/August issue of el Restaurante coming soon!
Recipe and photo courtesy of Performance Foodservice
Makes 8 tortas
8 ea. garlic, clove(s), peeled
½ c. soy sauce
2 T. honey
2 t. salt
1 t. ground black pepper
(1) 3 lb. Allegiance® bone-in pork shoulder
16 ea. bacon, slice(s)
⅔ c. black beans, drained and rinsed
8 ea. Telera rolls, (Mexican bread rolls; substitute with bolillos or similar rolls)
½ c. Mexican crema
6 oz. cotija cheese , grated
6 oz. feather shred Oaxaca cheese
6 oz. salsa verde tomatillo
12 oz. ham , whole muscle, pit smoked
6 ea. avocado halves, sliced
½ c. sliced pickled jalapeño, chopped
To Make the Roast Pork:
Preheat the oven to 325°F. In a blender, combine garlic, soy sauce, honey, salt, and pepper. Blend until smooth.
Place the pork in an oven-safe pan (like a Dutch oven) and pour the marinade over it, ensuring the pork is evenly coated. Cover the pan with a lid and roast the pork for 1 hour. After 1 hour, uncover the pan and flip the pork. Continue roasting, uncovered, for an additional 1¼ to 1½ hours, basting occasionally, until the pork is tender. Let the pork cool, then refrigerate for several hours or overnight to make slicing easier.
To Prepare the Bacon and Beans:
In a large skillet, lay the bacon slices in a single layer and cook over medium heat for about 8 minutes, flipping occasionally, until crispy. Remove the bacon from the skillet and drain on paper towels. Retain about 2 tablespoons of bacon drippings in the skillet.
In a food processor, puree the black beans. Add the pureed beans to the skillet with the bacon drippings and stir for 1-2 minutes to heat through and thicken. Remove from heat and set aside.
Finish the Tortas:
Preheat the oven to 400°F.
Slice the roasted pork as thinly as possible and let it come to room temperature. Split the telera rolls in half, like a bagel. Place the bottom halves on a rimmed baking sheet and spread a generous layer of beans on each. Top each bean-coated bottom half with a portion of roast pork and 2 slices of bacon. Spread 2 tablespoons of crema on the cut side of the top halves of the rolls, then top with both cheeses and ham.
Place the top halves of the rolls (open-faced) on the baking sheet next to the bottom halves. Bake in the oven for 8-10 minutes, until the rolls are crispy, and the cheese has melted. Once baked, remove the tortas from the oven and add 2 slices of avocado to each one. Top with pickled jalapeños and salsa verde. Close the tortas by flipping the top halves over onto the bottom halves.
*Performance Foodservice products used in this recipe: Peak Fresh Produce® Garlic, West Creek® Honey, West Creek® Salt, Contigo® ground black pepper, Allegiance® bone-in pork shoulder, West Creek® Bacon, Contigo® black beans, Contigo cotija cheese, Contigo feather shred Oaxaca cheese, Contigo® Salsa Verde Tomatillo, West Creek® ham, Contigo® avocado halves, Contigo® sliced pickled jalapeño
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