PORK TORTAS AHOGADA

A twist on the quintessential Guadalajara dish, these hearty sandwiches feature thinly sliced smoked pork piled on a soft submarine bun and soaked in a spicy, tomato-based sauce.

PREP TIME 2 HRS

COOK TIME 4 HRS

SERVES 12

HEAT INDIRECT 350ºF (177ºC)

COOKING SURFACE STANDARD GRATE

INGREDIENTS

16 garlic cloves, minced

2 tbsp fresh oregano, minced

1⁄4 cup kosher salt, plus more as needed

1⁄4 ground black pepper, plus more as needed

9lb (4.1kg) boneless pork butt

12 hoagie buns

for the sauce

6 tbsp vegetable oil

4 medium white onions, chopped

8 garlic cloves, minced

4 x 28oz (794g) cans whole peeled tomatoes

8 chipotle peppers in adobo

5 tsp dried oregano

11⁄2 tsp kosher salt

1⁄4 tsp sugar

to smoke

grapevine, peach, or oak wood chunks

METHOD

1 In a small bowl, combine garlic, oregano, salt, and pepper. Use a sharp knife to make 1-in (2.5-cm) cuts all over pork. Fill the cuts with the garlic mixture, and rub the exterior of the meat with more salt and pepper to taste.

2 Preheat the grill to 350°F (177°C). Once hot, add the wood chunks and install the heat deflector and a standard grate. Place pork in a shallow roasting pan (a disposable aluminum pan works well) and place the pan on the grate. Close the lid and roast until pork is tender, cooked through, and reaches an internal temperature of 190°F (88°C), about 2 to 3 hours. Remove pork from the grill and let rest for 20 minutes before slicing thinly, reserving the pan drippings.

3 To make the sauce, in a large pot on the stovetop over high heat, heat oil until almost smoking. Add onion and garlic, lower the heat to medium-high, and sauté until onion is translucent, about 2 to 3 minutes. Add the reserved pan drippings, tomatoes, peppers, oregano, salt, and sugar, and lower the heat to a simmer. Cook uncovered until the sauce is hot and the vegetables begin to soften, about 10 to 15 minutes, stirring frequently. Using an immersion blender, purée the sauce, then strain through a mesh sieve, using a spoon to press the liquid through.

4 Slice rolls in half lengthwise, removing some of the insides. Spoon 2 tbsp chipotle sauce over each half, top with the sliced pork, then spoon 1⁄4 cup sauce over each torta. Place tortas in a clean roasting pan and return to the grill until heated through, about 2 to 3 minutes. Serve immediately with any remaining sauce.

TIP

Bulk up your sandwich with sliced avocado, sliced habanero peppers, and sour cream mixed with chopped onion, garlic, and cilantro. Or add your own favorite toppings.