Shredded Pork Torta by Isabeleats

Ingredients

• 1 kg (2.2 lbs) pork shoulder, cut into large chunks
• 4 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 355 ml (1 can) dark lager beer
• 400g (14 oz) refried black beans
• 200g (7 oz) oaxacan cheese, shredded
• 2 bolillo rolls or crusty bread
• 1 large avocado, sliced
• 100g (3.5 oz) cabbage, shredded (for slaw)
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup pickled jalapeños, sliced

Instructions

1. Toast the guajillo and ancho chiles in a dry pan over medium heat for 2 minutes until fragrant, then soak in hot water for 15 minutes.
2. Blend the rehydrated chiles with the dark lager until smooth to create the braising sauce.
3. Sear the pork chunks in a heavy pot over high heat for 5-7 minutes until browned on all sides.
4. Pour the chile-lager sauce over the pork, cover, and simmer on low heat for 3 hours until the meat is fork-tender.
5. Shred the pork using two forks and mix back into the reduced braising liquid.
6. Prepare the slaw by tossing the shredded cabbage with lime juice and chopped cilantro.
7. Toast the bread rolls, spread a layer of refried black beans on the bottom, and top with the shredded pork, Oaxacan cheese, avocado, slaw, pickled jalapeños, and red onions.