Garlic and lime slow-roasted pork sandwiches with salsa and pickled jalapeños (Torta de lechón) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 230) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lightly fermented cabbage with carrots, onion, and jalapeños (Curtido); Avocado cream with serrano and jalapeños (Salsa de aguacate); Pickled jalapeños with carrots (Chiles jalapeños en escabeche)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hoagie rolls for bolillos.

  • aimeekitty on March 26, 2025

    This recipe is VERY time consuming but it's very good. You have to marinate the pork 3 days in advance and then it cooks for 8 hours after that and must rest for 5 hours! I'd recommend making the pickles and sauce on a separate day in advance, in fact, do that 3 days in advance at least too. The pork smells divine and was tender and lovely, and even though I'm not a big fan of pickles, I liked these.

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