Tomato Head’s Ancho and Coffee Roasted Pork Torta with Avocado, Red Onion and Jalapeno

Here’s an idea: Get up early one Saturday and visit some of the great Mexican markets we have in Knoxville. Come home with the goods, toss the 7 lbs. pork shoulder in the oven for 4 to 5 hours. Open a Saw Works beer and wait for the Ancho pork to fall off the bone. Shred the pork and build a sandwich on top of your favorite Flour Head Bakery bread. Wash it all down with another Saw Works.

For the Ancho Roasted Pork:

One 6-7 lb Pork Butt or Shoulder, rinsed and patted dry

1 Tbl Salt

½ Tbl Black Pepper

1 tsp Cinnamon

½ tsp Allspice

½ tsp Ground Cloves

1 large onion, peeled, and quartered

1/3 cup garlic cloves

2 cups brewed coffee

1 cup water

2-3 large Ancho Chile Peppers

Preheat oven to 450 degrees.  Rinse and pat dry the pork.  In a small bowl mix the salt, pepper, cinnamon, allspice and clove together.  Rub the spice mixture over the pork.

Rinse Ancho peppers in running water – remove stem and most of the seeds.  Tear the peppers in half.

Place the onion and garlic in a large deep baking dish or dutch oven.   Place pork on top of onions and scatter the Ancho peppers around the pork.  Pour the coffee and water around the pork, making sure you don’t rinse off the spice mixture.  Cover the pot and place in the oven for 4-5 hours or until pork is tender and falling off the bone.

Remove pork from dish and allow to cool – saving the cooking liquid and onions.   When pork is cool enough to handle, using a fork, shred the pork and discard the fat.

When the cooking liquid has cooled – place the liquid in a blender or food processor and blend until smooth.

Combine shredded pork with blended peppers.  When ready to make sandwiches – heat the desired amount of pork in a skillet and assemble sandwiches.  The additional pork can be refrigerated for up to 2 days.

To Assemble Sandwiches.

Cut a roll in half, place pork on bottom half of bread, top with ½ an avocado, some slivered red onions and slivered jalapenos.