South of the Border Sandwich
Hi there, this is Carlos, one of the food editors for Better Homes and Garden’s special editions. Now, it’s no secret among my colleagues and friends that I’m loco for Mexican cuisine, especially those wonderful South of the border sandwiches called tortas!
I also love experimenting with my trusty slow cooker, so it was a happy day recently when I was able to marry these passions together in one awesome recipe: Cola-Chipotle Pork Tortas.
These delicious Spanish grinders consist of sandwich rolls stuffed with Mexican quick pickled onions called cebollas encurtidas, sliced avocado, and lots of tasty pulled pork that’s been braised in a heady mixture of cola, spices, garlic, and chipotle chile peppers. That’s where the slow cooker comes in.
The pork, a 5-pound roast, is simmered in the slow cooker along with the cola marinade until it’s melt-in-your-mouth tender, about 8 hours on low. Trust me, the aroma is divine! I especially appreciate being able to start the pork in the morning and have it ready to eat when I get home from work. Ah, the magic of slow cooking! Then, all that’s left to do is shred the pork and assemble the tortas!
This makes enough for eight sandwiches although I like to use the pork in tacos and enchiladas as well. I recommend taking the time to make the quick pickled onions but you could also substitute with purchased pickled jalapeños or deli sliced peperoncinis.