YIELD: 24 SANDWICHES
1 cup fresh lime juice
½ cup onion, quartered
3 Tbsps. fresh cilantro leaves
2 garlic cloves, peeled
½ cup vegetable oil
1½ Tbsps. dried ancho chile pepper flakes or concentrate
1½ Tbsps. freshly ground black pepper
6 lbs. pork loin roast, boneless
24 Torta rolls, split
3 cups vegetarian refried beans
3 cups fresh pico de gallo
3 cups fresh guacamole (recipe below)
1½ cups iceberg lettuce, shredded
2 Tbsps. fresh lime juice
3 cups fresh, ripe avocados, peeled, pitted
⅓ cup yellow onion, peeled, diced
1½ Tbsps. jalapeño pepper, seeded, minced
2 Tbsps. fresh cilantro, minced
½ tsp. fresh garlic, minced
1 tsp. kosher salt
½ cup fresh tomatoes, diced
1. For the meat: Blend marinade ingredients in food processor until finely chopped. Place pork roast and marinade in shallow pan or sealable plastic bags. Toss to coat, cover and refrigerate at least 8 hours or overnight, turning pork occasionally.
2. Preheat convection oven to 325°F (375°F standard oven). Drain pork and discard marinade. Roast pork 45 minutes or until internal temperature reaches 155°F. Allow pork to rest 20 minutes. When ready to serve, slice pork ¼" thick.
3. For the guacamole: Process avocados and lime juice in food processor until smooth. Mix in onion, pepper, cilantro, garlic and salt. Gently fold in tomatoes. Cover and chill at least one hour. Do not hold overnight because guacamole will discolor.
4. For each sandwich: On bottom half of Torta roll, layer 2 Tbsps. beans, 6 slices pork (about 3 oz.), 2 Tbsps. pico de gallo, 1-2 Tbsps. shredded lettuce and 2 Tbsps. guacamole. Top with remaining half of Torta roll. Serve immediately.
Recipe: Chef Scott Zahren, CEC, Director of Culinary Development; and Chef Francesco Esposito, CHE, Director of Culinary Development, Aramark Innovative Dining Solutions