The pork chops had been sitting in the refrigerator for some time, so I decided to shred them up and season them in the mini crock pot yesterday. I added apple cider vinegar, some ketchup, Italian salad dressing, sugar and chili powder. Joel had mentioned tortas again, so I bought 4 bollilo rolls, an avocado and some colby jack cheese at Cub.
1 bolillo roll each
1/4 avocado each, sliced
iceberg lettuce, shredded
canned jalapeno and carrot slices
mayonnaise mixed with green sauce
colby jack cheese
1 shredded seasoned porkchop each
Hollow out the top of each roll and lather it with the mayo-green sauce. Fill the hole with avocado and shredded lettuce.
Place the shredded pork in a hot frying pan and pile it into a shape similar to that of the bun. Top the pork with the cheese. At this point I stuck the frying pan in the oven, because Joel wasn’t home yet. It gave the cheese a chance to melt, too. Once Joel came home, I took the pork out of the oven and placed the bottom half of the roll on top of the mound of meat and cheese. Flip the roll and meat over onto a serving plate. Add the condiments (tomato, onion, peppers, carrots) then top it off with the other half of the bolillo roll. Depending on the size of the sandwich, you may want to cut it in half for easier handling.
Today, I will use shredded chicken and add refried beans to the sandwich.
You probably don’t need fries with that. . .