Best-Ever Pulled-Pork Sandwich (Torta de Lechón) | Mi Cocina with Rick Martinez
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- Опубліковано 15 чер 2024
- Join Rick Martinez for another episode of Mi Cocina as he recreates a recipe inspired by his travels to Northern Mexico, Torta de Lechón. Hear about the life-changing experience he had at Rudy’s and how he makes his own marinated, slow-roasted pork shoulder. Served with salsa de aguacate and curtido, and served on a toasted bolillo, this dish is an unforgettable experience. GET THE RECIPE ►► f52.co/391g2He
This video is produced in partnership with Penguin Random House LLC.
Mi Cocina is available now: amzn.to/3JrZyEm
For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez
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Five Two Essential Kitchen Knives: f52.co/3KP7MqT
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VIDEO CHAPTERS
00:00:00 Intro
00:00:29 Prep the marinade
00:02:14 Prep the Lechon
00:06:00 Salsa de Aguacate
00:07:31 Ferment the curtido
00:08:58 Story time
00:10:20 Lechon and chiccharon
00:12:56 Torta time
PREP TIME: 4 hours
COOK TIME: 9 hours 15 minutes
SERVES: 8
INGREDIENTS
2 garlic heads, cloves separated and peeled
1/3 cup fresh lime juice (about 3 limes)
1/3 cup white wine vinegar
1/4 cup plus 1½ teaspoons (96 grams) Morton kosher salt
1/4 cup (40 grams) chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano or 1 tablespoon dried
2 teaspoons chopped fresh thyme
2 tablespoons extra-virgin olive oil, plus more for roasting
1 to 4 crushed chiles de árbol or red chile flakes (depending on how hot you like it)
1 tablespoon black peppercorns
1 8- to 10-pound (3.6 to 4.5 kilograms) skin-on, bone-in pork shoulder
12 ounces (354 milliliters) lager, preferably Mexican
8 bolillos or hoagies, split and toasted
For Serving
Double batch of Salsa de Aguacate (f52.co/3MXD1le)
Chiles Jalapeños en Escabeche, plus brine (f52.co/3FouXXR)
Curdito (f52.co/3sjWDI9)
Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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#TortadeLechón #micocina #rickmartinez - Навчання та стиль
Now he has a whole filming team. I remember when he used to have just the one. I love the fact that they all share in the goodness he cooks. Thanks Rick, for making all of us seem like family
Bookmarking this recipe for summer BBQs. I trust Rick blindly after adopting his gorgeous Mole recipe.
@5:57..."shreddy and fall-aparty..." Rick's friendship easter egg for Carla Lalli Music? So cute. 💞
It’s great to watch the two of them shine since they left BA
This Puertoriqueña is planning a Sunday dinner with your recipe. Sunday dinners imclude my 88 yr old mother, myself and my sister, my niece, her children and Grandchild. Whew! That’s a lot of generaciones. Thank you.
I have never drooled so much watching a UA-cam video. I need to make this.
Rick really respects and uncovers the delicacies of Mexican cuisine. Bravo Rick for sharing these natural wonders of foodie ville.
I just got your cookbook delivered yesterday! I woke up today reading
Anybody's eyes drooling right now??
Such a fabulous looking sandwich and the film crew looks so happy with their sandwiches. I love that we get to see them enjoying what you've made.
Yep, this fabulous cookbook can’t arrive fast enough!!! LOL
💗❤️🧡💛💚💙💜🖤🤍🤎
just ordered your book as my birthday gift!!! thank you Rick; can't wait to cook from it. your recipes are excellent, always.
Seeing the crew eating at the end makes me so happy!
The colors on that torta!!! Looks delicious!!
"That torta looks so good!" I cry into my plate of spaghetti.
My local Mexican restaurant La Carreta has the best carnitas tortas. I’ve been wanting to make them at home for awhile. This looks very similar. Will definitely try this next week!
OMG, your nails are gorgeous! The colour!
The sandwich looked amazing as well. Thank you for all your dedication to making a sandwich perfect, even if it takes days.
Nail polish is not allowed in professional kitchens as it can chip into food
That chicharon crunch... omg 🤤🤤🤤
Well done! You and your team makes everything look so delicious!
I am literally salivating right now.
Love your videos, Rick. I bought your book and it arrived last week. It's so beautiful. I was waiting for the weather to brighten up a little more, and then let the grilling begin. This might be my first recipe! Love the pork shoulder. Keep up the great work!
OMG!!! Can't wait to try this. 😋😋😋
I'm looking forward to making this over the summer.
Fantastic
Rick, you never disappoint.
ngl that looks super delicious!
That looks SO good!
omg the bread
This looks INSANE!!!!!
I've been using that curtido recipe, and a slightly different avocado salsa for a couple years now when I make pork shoulder on the smoker. Never thought to put it into a torta... which I will now do with some of my frozen bbq pork! I started using red onion in the curtido, it gives it an even more intense purple/pink color, which is very pretty with the green salsa. For the salsa I've found maybe a Tsp of mayo helps to keep the thing from separating, and adding some chicken bullion powder makes it even more addictive
I have a Traeger smoker and I have to make pork shoulder soon.
eating this would be life changing for me 😋😋
I love how this is so good Rick has a hard time verbalizing it.
Made this with a picnic shoulder, the only cut I could find with a skin-on fat cap. Cooked it overnight last night and was delighted to pick off and eat some of the the bark while my morning coffee brewed. Cook’s treat. It is delicious! Use. All. The. Salt. Seriously. The long marinade seasons the pork to the bone, and the result is not too salty. The real takeaways from this recipe are the long marinade and the low and slow open pan roast. What you do with the big old pile of pork and chicharron at the end is your business.
How long did you leave it on the oven?
Rick, you've made me change my pulled pork recipe.
Rick please do. apotato based dish for the vegos out there who love Mexican food
Have you ever thought that the scenes of Rick enjoying the food might be just a bit over the top? Wrong. Buy his cookbook and make this sandwich, and you will know nirvana.
Wowza!!!
Rick, I’m a big fan of anything Mexican. Especially yours. Just ordered your cookbook. Can you tell me where you get your fantastic aprons. Thanks for sharing your expertise
Name of the guitar piece in the salsa de aquacate section por favor?
Ooooo, yes!
These look great.
There's a Mexican place near me that makes a Mexican ramen. I'm vegan so sadly I can't try it, but it would be so cool if you could make your own Mexican inspired ramen.
I am literally mad that I am not currently eating this right now.
Delicioso 😋
I would love to be on your film crew. Will work for food!
I want to know how to get this time-traveling house and how it affects fermentation. (It took me waaay too long to realize it was degrees F).
Asbestos hands is killing me 😭🤣 I'm almost there myself
🥰
I saw a good boi hoping for some snacks
where's my pre-ordered book?? 😭
I like that. He uses a picnic ham, which in the US comes with the skin, but I say double your pleasure and get the picnic with skin and the belly with skin as well. Amirite?
Good god, I want to eat the screen…
I can't find the colorful GLOOOOVES😭😭😭😭😭😭
For the skin-on pork shoulder, are you thinking of the picnic shoulder? The cut next down the leg from pork butt? That cut is what I see with the skin on, never the pork butt.
If I don't like the taste of beer, will I dislike the taste that beer imparts to this pork?
The audio levels were a bit wonky on this video
Do you want the smoke off the grill? I would think that would make it better than slow cooker in the oven.
Omg my mouth is watering watching this I need to go eat something lmao
Also did he just make a Joshua Weissman reference with asbestos hands? 😮
That’s a common expression from anyone who has ever worked in a kitchen.
المناكير يقززني مظهره
Why does he not name the ingredients here? Is this to save it for the book? Some things are obvious, like a lime or pepper but liquids can be hard to deduce…what gives?
Both the recipe link as well as a list of ingredients are in the drop down description box of the video
@@Brenray09 thank you!
@@wideeyedraven15 you’re very welcome 🤗
How many kitchens do you have? 🤔