Pork and Avocado Tortas

OPEN KITCHEN with NATHAN SCOTT

Pork and Avocado Tortas

Served on a crusty roll with lots of avocado and fresh goat cheese, this Mexican sandwich is perfect for serving at that Cinco de Mayo party.

Ingredients

            Serves 4

	1	2-pound boneless pork shoulder roast, trimmed of excess fat
	1	can (15 ounces) black beans, rinsed and drained
	1	can (15 ounces) diced tomatoes in juice
	1	yellow onion, peeled and chopped
	2 - 3	chipotle chilies in adobo sauce, chopped
	8	cloves garlic, peeled and minced
	1	tablespoon dried oregano
	1	tablespoon ground cumin
	1	teaspoon ground coriander
		Kosher salt and freshly ground black pepper
	4	crusty rolls, split in half and lightly toasted
	2	tablespoons extra-virgin olive oil, for brushing
	1	medium avocado, peeled, pitted, and sliced
	4	ounces goat cheese, softened

Directions

1.    Place the pork roast, black beans, tomatoes, onion, chilies, and garlic in a Crock-Pot or other slow cooker.  Add the oregano, cumin, coriander, and season with salt and black pepper.  Cover and cook on low heat for 8 hours (6 hours on high heat), or until the pork is very tender.

2.    Remove the pork from the Crock-Pot and transfer it to a cutting board.  Allow the roast to cool until easy to handle.  Meanwhile, skim any excess fat from the surface of the cooking liquid and discard.  With two forks, shred the pork and return the meat to the cooking liquid.  Stir to thoroughly combine, and then season the mixture to taste with additional salt and black pepper.

3.    Brush each half of the toasted crusty rolls with olive oil.  Spoon a generous portion of the pork mixture onto each bottom half of the rolls.  Top the pork with a few slices of avocado.  Then, spread some of the goat cheese on each top half of the rolls, and arrange them in place on top of the sandwiches.