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Cola-Chipotle Pork Tortas

Makes: 8 servings
Prep 10 mins Slow Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high) Cook 8 mins
Cola-Chipotle Pork Tortas
  • 1  medium onion, chopped
  • 3  canned chipotle chile peppers in adobo sauce*
  • 1  tablespoon  lime juice
  • 4  cloves garlic, minced
  • 1  teaspoon  ground cumin
  • 1 12  ounce can  cola
  • 1 2 1/2 - 3  pound  boneless pork shoulder roast
  •  Salt and ground black pepper
  • 1/2  cup  mayonnaise
  • 8  sandwich rolls or bolillos, split and toasted
  • 1  recipe Cebollas Encurtidas or thinly sliced red onions (optional)
  •  Sliced avocado

1. In a blender or food processor combine onion, chipotle chile peppers, lime juice, garlic, and cumin. Cover and blend or process until smooth, adding as much of the cola as needed to make a smooth mixture. Stir in remaining cola.

2. Trim excess fat from meat. Season meat generously with salt and pepper. If necessary, cut meat to fit a 3 1/2- to 4-quart slow cooker. Place meat in slow cooker. Pour cola mixture over pork.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from cooker; remove cooking liquid from slow cooker and reserve. When meat is cool enough to handle, use two forks to shred meat, discarding any fat. Return meat to cooker. Skim fat from cooking liquid; transfer 1 cup cooking liquid to a small saucepan. Bring to boiling. Reduce heat and simmer, uncovered, for 8 to 10 minutes or until liquid is reduced to 1/2 cup. Season to taste with salt.

5. Stir 1 tablespoon reduced cooking liquid into the mayonnaise. Spread mayonnaise on cut sides of rolls. Add remaining reduced cooking liquid to shredded meat and stir to moisten. Use a slotted spoon to remove meat from slow cooker; serve on buns topped with Cebollas Encurtidas, if desired, and sliced avocado.

From the Test Kitchen
  • Serving suggestion: Serve with roasted potato wedges.
  • *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and water.
Cebollas Encurtidas

Yield: 1-1/4 cups
Prep 10 mins Broil 8 mins to 10 mins Chill 2 hrs
  • 1  red onion, cut into 1/2-inch slices
  • 1/4  cup  grapefruit juice
  • 2  tablespoons  orange juice
  • 2  tablespoons  lime juice
  • 1  teaspoon  coarse sea salt or kosher salt
  • 1  teaspoon  dried Mexican oregano, crushed
  • 1  clove  garlic, minced
  • 1/4  teaspoon  cracked black pepper

1. Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.

2. In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill at least 2 hours before serving.

Nutrition Facts (Cola-Chipotle Pork Tortas)
  • Servings Per Recipe 8,
  • cal. (kcal) 648,
  • Fat, total (g) 37,
  • chol. (mg) 120,
  • sat. fat (g) 8,
  • carb. (g) 44,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 34,
  • vit. A (IU) 97,
  • vit. C (mg) 3,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 586,
  • Potassium (mg) 699,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Cebollas Encurtidas)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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