½ tbsp - sea salt
¼ tbsp - crushed black pepper
¾ tbsp - brown sugar
½ tbsp - ginger powder
1.25 kg - Sunterra Farms pork shoulder
3 - garlic cloves, slivered
In a small bowl, combine the salt, pepper, sugar and ginger. Rub the mixture all over the pork. Pierce the meat with a small knife and insert garlic slivers.
Place the pork on a roasting tray and cook at 300F for 2 to 3 hours, basting with pan juices every hour. Cover the roasting tray with foil if the meat gets too dark. Once the pork is fork tender, remove from the oven and rest for 10 minutes.
Pull the pork apart with two forks, mix it with pan juices and keep it warm.
8 - pane rotundo buns
¼ cup - sour cream
¼ cup - mayo
2 cups - Sunterra mole sauce
1 cup - thinly sliced red onions
½ cup - roasted poblanos, deseeded and julienned
2 tbsp - jalapenos, chopped
2 - tomatoes, sliced
2 - ripe avocados, sliced (3 slices per torta)
8 - small eggs, fried over easy
Salt and pepper to taste
Cut the buns in half and lightly toast them. Spread mayo on one side and sour cream on the other. Put 2 tbsp pulled pork on the bottom half of the bun and spoon 2 tsp mole sauce on top. Pile the rest of the ingredients on with the fried egg on top. Add the top half of the bun and serve.
Hellmann's Real Mayonnaise (445ml)
San Remo Sea Salt Coarse (1kg)
Morton Bassett Whole Black Pepper (60g)
Rogers Sugar Best Brown (1kg)
Morton Bassett Ginger Ground (71g)
Sunterra Farms Pork Shoulder, Blade Roast (boneless) (kg)
Sunterra Garlic Cloves, Peeled (200g approx)
Sunterra Buns, Pane Rotondo (Potato Bread) (4pk)
Dairyland Sour Cream (250ml)
Onions, Red (each)
Peppers, Jalapeno (each)
GoldEgg Free Run Eggs Large, brown (dozen)