The Spicy Pork Torta from Cutty's Recipe

Updated August 30, 2018

Note: This will make more pork than you need. Pork can be stored in refrigerator for up to 5 days in a sealed container.

Recipe Details

Prep 30 mins

Cook 90 mins

Active 45 mins

Cooling Time 30 mins

Total 2 hrs 30 mins

Serves 2 to 4 servings

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Ingredients

For the Pickled Red Onions

For the Pork

For the Sriracha Mayonnaise

For the pickled onions: Place onions in a heatproof non-reactive container. Heat vinegar, sugar, water, salt, pepper flakes, bay leaves, and garlic cloves over high heat until boiling. Pour boiling brine over onions. Cover with a small plate to submerge onions. Let sit until cool.
Meanwhile, cook the pork. Place pork, fat, salt, garlic, bay leaves, cumin seed, and red pepper flakes in a heavy-bottomed Dutch oven or stock pot. Add enough water to cover. Bring to a boil, reduce to a simmer, and cook until pork is falling apart, about 90 minutes. Let cool for 30 minutes.
Preheat broiler to high. Remove pork from liquid and roughly chop. Toss with sugar and season with salt and pepper to taste. Broil, stirring every few minutes until browned and crispy throughout, 10 to 15 minutes total. Set pork aside.
Combine sriracha and mayonnaise in a small bowl.
Split sandwich rolls and toast. Spread spicy mayonnaise on each side of bread. Top with pork, pickled onions, and cilantro. Close sandwiches, cut as desired, and serve.

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	2291
% Daily Value*
Total Fat 203g	260%
Saturated Fat 38g	190%
Cholesterol 318mg	106%
Sodium 788mg	34%
Total Carbohydrate 34g	12%
Dietary Fiber 1g	4%
Total Sugars 30g
Protein 81g
Vitamin C 10mg	48%
Calcium 118mg	9%
Iron 5mg	31%
Potassium 1280mg	27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.