Source: National Pork Board

Slow-Cooked Pork Tortas
To give the sandwich a spicy kick, top with pickled sliced jalapeños. Serve the tortas with coleslaw dressed with lime vinaigrette and chopped fresh cilantro. Don’t forget the salsa and tortilla chips!
Serves: 8
Prep Time: 10 minutes
Cook Time: 6 hours


2 1/2 pound boneless pork sirloin roast
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup water
8 crusty rolls, split lengthwise
1 1/2 cups prepared guacamole (about 14 ounces)
3 tomatoes, cored and cut into 16 slices

Rub the pork roast with the chili powder and salt. Heat the oil in a large skillet over medium-high heat and brown the pork, turning, for about 5 minutes. Transfer to a 3 1/2- to 5-quart slow cooker.

Add 1/4 cup of water, cover and cook for 5 1/2 to 6 hours on low heat until the pork is fork tender. Transfer the pork to a cutting board and let it rest for about 10 minutes. Discard the liquid in the slow cooker's crockery insert.

Slice the pork crosswise into 16 thin slices, discarding the string. For each serving, put 2 slices of pork in a roll and top with about 3 tablespoons of guacamole and 2 slices of tomato. Cut in half crosswise and serve warm.

Note: For a mild garlic flavor, before cooking, cut a large garlic clove into 12 slivers, pierce the roast in 12 places and with the tip of a knife, insert a garlic sliver into each opening.

Per Serving: 400 calories; 12 g fat; 3 g saturated fat; 640 mg sodium; 36 g carbohydrate; 3 g fiber; 38 g protein