Sunterra Farms mole pulled pork torta

Prep time: 20 min
Total time: 3 hrs 10 min
Serves: 7

Sunterra Farms Mole Pulled Pork Torta



PULLED PORK
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.

TORTAS
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 avocadoes, 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 pulled pork on the bottom half of the bun and spoon 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.

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  • Pepper, Jalapeno (approx 40g) (each)

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  • Avocado (ea)

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  • GoldEgg Free Run Eggs Large, brown (dozen)

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