This slow-cooked pork torta–fragrant with achiote and the herby scent of banana leaf–is an icon of Mexico. Ubiquitous in the Yucatan peninsula, but beloved throughout the Republic, there’s nothing quite like that moment of biting through crispy bread, through the richly flavored pulled pork and crunchy pickled onion sparked with habanero hot sauce.
INGREDIENTS
- 1/2 of a 3.5 ounce package prepared achiote seasoning
- 1/2 cup fresh lime juice
- Salt
- 1/2 of a 1 pound package banana leaves , defrosted if frozen
- 3 pounds boneless pork shoulder roast
- 1 large white onion, sliced about 1/4-inch thick
- About 2/3 cup cooked beans (any color is welcome here) with just enough liquid to cover, canned or home-cooked
- 1 or 2 tablespoons fresh-rendered pork lard or vegetable oil
- About 2 cups Pickled Red Onions
- About 1/2 cup habanero hot sauce, bottled or homemade (recipe linked above)
- 6 Telera Rolls , split horizontally
INSTRUCTIONS
Make the marinade. Break up the half package of achiote seasoning and put it in a blender, along with the lime juice and 2 teaspoons table salt. Blend together into a smooth, thickish marinade.
Slow-cook the pork. Cut two 2-foot sections of banana leaf and use them to line a 6-quart slow-cooker—lay one down the length, the other across the width. Lay in the meat and pour the marinade over and around it. Scatter the white onion over the top.
Pour ½ cup water around the meat, fold in the banana leaves to roughly cover everything, set the top in place and turn on the slow-cooker. Slow-cook on high for 4 to 6 hours until the meat is fall-apart tender (the dish can hold on a slow-cooker’s “keep warm” function for a few more hours or so).
Finish the braising juices. Use tongs to transfer the meat to a baking dish. Coarsely shred the meat, cover with foil and slide into a low oven to keep warm. Spoon off most of the rendered fat floating over the braising juices, then tip or ladle them into a saucepan. Boil until reduced to about 1 cup. Taste the sauce and season with salt if you think it needs it.
Make the bean puree. Scrape the beans into a blender or food processor, add the lard or oil and process until smooth. Taste and season with salt, if necessary.
Construct and serve the tortas. When it’s time to serve, I like to heat the teleras in the oven for a few minutes to refresh them. Spread a generous 2 tablespoons of the beans over each bottom, then top with a portion of the warm pork, followed by a tablespoon or 2 of the flavorful juices and a portion of pickled onion. Serve with the hot sauce for everyone to add to their liking.
No Slow Cooker? In a large (6- to 8-quart, at least 12-inch diameter) heavy pot (preferably a Dutch oven), assemble the dish as described—including dribbling the water around the meat. Set the lid in place and braise in a 300-degree oven for about 2 ½ to 3 hours, until the pork is thoroughly tender. Complete the dish as described. If there isn’t much juice in the bottom of the pan, remove the meat and add about a cup of water. Bring to a boil, scraping up any sticky bits, season with salt, then pour over the meat.
