Slow-Cooked Pork Tortas
- Yield 8 servings
Fill up your plate with coleslaw mix tossed with lime vinaigrette and chopped fresh cilantro, and offer crisp tortilla chips and tomato salsa alongside these yummy Prok Tortas.
- 2 1/2 pounds boneless pork sirloin roast *
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 8 -- crusty rolls, split lengthwise
- 2 -- (7-ounce) package gaucamole (about 1 1/2 cups) prepared
- 3 -- tomatoes, cored and cut into 16 slices
- Rub the pork roast all over with the chili powder and salt. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a 3 1/2- to 5-quart slow cooker. Add 1/4 cup water and cover. Cook on LOW until the pork is fork-tender, 5 1/2 to 6 hours.
- Transfer pork to a cutting board and let stand 10 minutes. Discard liquid in crockery insert. Slice pork crosswise into 16 thin slices, discarding string.
- For each serving, place 2 pork slices in a roll. Top with about 3 tablespoons guacamole and 2 tomato slices. Cut in half crosswise and serve warm.
*Tip: If you desire to tie the roast, cotton kitchen twine (also called butcher's twine) is handy to have on hand for a number of chores, especially tying roasts to help them keep their shape during cooking. If you don't have it, use unwaxed and unflavored dental floss. For a mild garlic flavor, before cooking, cut a large garlic clove into 12 slivers, pierce 12 holes all over the pork with the tip of a knife, and insert a garlic sliver into each hole. To give your sandwich a spicier kick, top with pickled sliced jalapeños before serving.