Best-Ever Pulled-Pork Sandwich (Torta de Lechón) | Mi Cocina with Rick Martinez | Food52

Join Rick Martinez for another episode of Mi Cocina as he recreates a recipe inspired by his travels to Northern Mexico, Torta de Lechón. Hear about the life-changing experience he had at Rudy’s and how he makes his own marinated, slow-roasted pork shoulder. Served with salsa de aguacate and curtido, and served on a toasted bolillo, this dish is an unforgettable experience. GET THE RECIPE ►► https://f52.co/391g2He

This video is produced in partnership with Penguin Random House LLC.

Mi Cocina is available now: https://amzn.to/3JrZyEm

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

Also featured in this video
Five Two Essential Kitchen Knives: https://f52.co/3KP7MqT
Vitamix Ascent Series A2500 Blender: https://f52.co/3kOCg1O

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VIDEO CHAPTERS
00:00:00 Intro
00:00:29 Prep the marinade
00:02:14 Prep the Lechon
00:06:00 Salsa de Aguacate
00:07:31 Ferment the curtido
00:08:58 Story time
00:10:20 Lechon and chiccharon
00:12:56 Torta time

PREP TIME: 4 hours
COOK TIME: 9 hours 15 minutes
SERVES: 8

INGREDIENTS

2 garlic heads, cloves separated and peeled
1/3 cup fresh lime juice (about 3 limes)
1/3 cup white wine vinegar
1/4 cup plus 1½ teaspoons (96 grams) Morton kosher salt
1/4 cup (40 grams) chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil, plus more for roasting
1 to 4 crushed chiles de árbol or red chile flakes (depending on how hot you like it)
1 tablespoon black peppercorns
1 8- to 10-pound (3.6 to 4.5 kilograms) skin-on, bone-in pork shoulder
12 ounces (354 milliliters) lager, preferably Mexican
8 bolillos or hoagies, split and toasted

For Serving
Double batch of Salsa de Aguacate (https://f52.co/3MXD1le)
Chiles Jalapeños en Escabeche, plus brine (https://f52.co/3FouXXR)
Curdito (https://f52.co/3sjWDI9)

Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (‎Clarkson Potter, May 2022).

This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.

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