Torta de Adobada

Food Main Courses

Preparation time: 30 minutes Cooking time: 4-6 hours

10 Servings
Ingredients
PULLED PORK
2.5kg boneless pork shoulder
50g Bisto Chicken Bouillon
2 lemons, zest & juice
1 orange, zest & juice
2 red chillies, finely chopped
10g cumin seeds, crushed
10g coriander seeds
20ml red wine vinegar
200g Homepride BBQ Sauce
PICKLED RED ONION
200g red onions, sliced
30g salt
10g mustard seeds
50g caster sugar
200ml white wine vinegar
TORTAS
1kg McDougalls Soft Bap Mix
550ml warm water
10g smoked paprika
SALSA
400g tomatoes, skinned, deseeded & chopped
100g onions, finely diced
2 cloves garlic, crushed
2 Habanero pepper, finely chopped
4 limes, juiced
Fresh coriander, chopped
Method
  1. PULLED PORK
  2. Pre-heat the oven to 150°C
  3. Pat the pork shoulder dry. Blend the lemon and orange zests and juice, chilli, cumin, coriander and Bisto Chicken Bouillon and rub over the pork
  4. Place in a roasting tray with the red wine vinegar, cover with parchment paper then foil and cook for 4 - 6 hours. Remove from the oven and rest for 1 hour
  5. Remove the shoulder from the tray (reserve the juices), and shred into bite-sized pieces. Mix the remaining meat juices and bbq sauce together, then fold into the pork
  6. PICKLED RED ONION
  7. Bring the salt, mustard seeds, vinegar and sugar to a simmer. Add in the onions and cook covered for 5 minutes. Remove from the stove and cool
  8. TORTAS
  9. Pre-heat the oven to 200°C. Place the McDougalls Soft Bap Mix in a bowl fitted with a dough hook. Add the water and mix on a low speed for 1 minute
  10. Add the paprika and mix for a further 6 minutes on a medium speed
  11. Divide the mixture into 10 dough balls and shape into 14 inch-long rolls, scoring the top
  12. Leave to prove for 15 - 20 minutes or until they double in size. Bake until golden brown
  13. SALSA
  14. Combine the tomatoes, onion, pepper, lime juice, garlic and coriander. Season to taste and place to one side
  15. TO ASSEMBLE
  16. Slice the fresh tortas in half and place a generous portion of the pulled pork inside
  17. Top with the salsa, pickled onion and serve