Torta de Cochinita Pibil

For the Cochinita Pibil:
• 2 lbs pork shoulder or pork butt, cut into large chunks
• 1/2 cup achiote paste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1/2 cup chicken broth

For the Torta Assembly:
• 6 bolillo or telera rolls (or any crusty sandwich bread)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 cups chopped lettuce
• Pickled red onions
• Pickled jalapeños
• 2 avocados, sliced
• Salsa macha (to drizzle)

Instructions

Preparing the Cochinita Pibil on the Stovetop:
1. Marinate the Pork:
• In a large bowl, mix the achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, salt, and black pepper until well combined.
• Coat the pork chunks with the marinade, ensuring they’re evenly covered. Let them marinate for at least 1 hour (or overnight for deeper flavor) in the refrigerator.
2. Cook the Pork:
• In a large pot or Dutch oven over medium-high heat, add the marinated pork along with any remaining marinade.
• Pour in the chicken broth and bring the mixture to a simmer.
• Reduce the heat to low, cover, and let the pork cook for 2.5-3 hours, stirring occasionally. Cook until the pork is tender and can be easily shredded with a fork. Add a bit more broth or water if the liquid evaporates too quickly.
• Once done, shred the pork with two forks and mix it with the remaining cooking juices in the pot for added flavor.

Assembling the Torta:
1. Prepare the Bread:
• In a small bowl, mix the mayonnaise and sour cream. Spread this mixture evenly on both halves of each sliced roll.
2. Layer the Ingredients:
• Start with a generous portion of shredded cochinita pibil on the bottom half of the bread.
• Add a layer of chopped lettuce.
• Top with pickled red onions and pickled jalapeños.
• Add slices of avocado.
• Drizzle with salsa macha for a touch of heat and rich flavor.
3. Finish and Serve:
• Place the top half of the bread on the sandwich and press gently.
• Serve immediately with extra salsa macha on the side, and enjoy!