Braised Pork Butt
Level: Intermediate | Yield: 6 servings | Total Time: 4 hr 15 min | Active Time: 1 hr 15 min
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 1 tablespoon smoked paprika
- 2 teaspoons dry mustard
- 1 teaspoon ground coriander
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
- 1/4 cup canola oil
- One 12-ounce bottle Mexican beer
Tomato Sauce
Ingredients
- 6 to 8 dried chile de arbol
- 2 tablespoons canola oil
- 1/2 white onion, diced
- 1 jalapeno, cored, seeded and diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 cup red wine vinegar
- One 28-ounce can crushed fire-roasted tomatoes
- Kosher salt and freshly ground black pepper to taste
Sandwich Assembly
Ingredients
- 6 bolillo rolls (see Cook's Note)
- Olive oil, for brushing
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- Pico de gallo, recipe follows
- Pickled Red Onions, recipe follows
Pico de Gallo
Ingredients
- 4 Roma tomatoes, diced
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- 1/2 red onion, minced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper to taste
Pickled Red Onions
Ingredients
- 1 tablespoon olive oil
- 1 red onion, halved and thinly sliced
- Sea salt
- 1 bay leaf
- Pinch cayenne
- Pinch ground cinnamon
- 1 whole star anise
- 2 tablespoons honey
- 1/4 cup red wine vinegar
Instructions
Braised Pork Butt
- Set your oven to 325 degrees F.
- In a small bowl, mix together the chili powder, cumin, garlic, paprika, mustard, coriander, salt, and pepper. Pat the pork dry, then rub the mixture all over the meat.
- In a large cast-iron skillet, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, about 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil, and transfer to the oven. Cook for 2 1/2 to 3 hours. Let the pork rest a bit, then shred it.
Tomato Sauce
- Soak the chile de arbol in warm water for 20 minutes. Once softened, remove the stems and seeds, then chop roughly.
- Heat the canola oil in a medium saucepan over medium heat. Add the onion and saut until translucent, about 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin, and oregano, cooking for another 2 to 3 minutes until fragrant.
- Add the vinegar, tomatoes, and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring frequently. When finished, blend the sauce until smooth. Season with salt and pepper to taste.
Pico de Gallo
- In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro, and garlic. Mix well. Season with salt and pepper, then refrigerate for 1 hour to let the flavors blend.
Pickled Red Onions
- Heat a small saucepan over medium heat. Add the olive oil, onions, and a pinch of sea salt. Saut until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, star anise, honey, red wine vinegar, and enough water to cover. Bring to a boil, then remove from heat. Let cool to room temperature. Remove the whole spices and refrigerate until ready to use.
To Assemble the Sandwich
- Slice the bolillos in half, keeping them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet and toast in the oven until crispy, about 5 minutes.
- Fill each bolillo with shredded pork, tomato sauce, shredded cabbage, cilantro, pico de gallo, and pickled red onions. Serve immediately.
Cook's Note
Bolillo rolls, about 6 inches long and shaped like a football, are the traditional bread for tortas. If you can't find them, use French rolls of a similar size and shape.
