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If you’ve never had a pork torta, I have two pieces of advice for you. One, remedy that situation ASAP. Two, try this recipe as said remedy.
Combine all of marinade ingredients in a large mixing bowl and whisk well until all of the ingredients are combined. Divide the pork into 2 gallon-size zip-top bags. Add half of the marinade to each bag, seal (removing the excess air), and refrigerate in a lipped pan (to catch any leakage) for a least 2, but no more than 4 hours.
Make the pickled onions by combining all of the ingredients, except the onions, in a large bowl and whisk until the salt and sugar are dissolved. Add the onions, cover and refrigerate for at least 2 hours.
About 3-4 hours before you want to serve, start your grill and prepare for direct and indirect cooking over a medium fire (325-350ºF).
Remove the pork from the marinade, reserving as much of the marinade as possible. Grill the pork over direct heat for 30 minutes, flipping at 15 minutes.
While the pork is cooking, bring the reserved marinade to a boil in a small sauce pan, reduce to a simmer for 5 minutes, then remove from the heat and set aside.
After cooking 30 minutes, move the pork to a large foil pan, pour the cooked marinade evenly over the pork, cover with foil, return to the grill and cook indirect until the pork is fork-tender, about 2-3 hours, depending on the thickness.
While the pork cooks, make the Funky Refried Beans (see my recipe box) and keep warm.
Remove the pork from the grill, uncover and set aside for 20 minutes. Meanwhile, prepare the guacamole. Simply mix together the guacamole ingredients; season to taste.
Shred the pork by hand or with forks.
Split each roll and smear the bottom of each with about 2 tablespoons of beans, add about 1/3 cup of shredded pork, add some pickled onion, tomato slices, lettuce, then smear the top of the roll with about 2 tablespoons of the guacamole.
Serve and enjoy!
Weeknight dinners can be a monumental task for families on the run. Late meetings at work, sporting events, or last minute shopping trips, there are tons are reasons not to have a homemade meal. But savvy cooks know the slow cooker can be a home cook’s best friend. This recipe is a spin on the traditional Philly Cheese Steak Sandwich. By using chicken breasts, the meal is instantly lightened.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!