Torta ahogada

Method

1. 1 Marinate the pork shoulder with salt, garlic, and pepper for 20 minutes, then simmer it in pork fat over low heat for 60 minutes until tender.
2. 2 Blend tomatoes with garlic and oregano leaves, then simmer for 10 minutes to make a thin sauce to pour over the bread.
3. 3 Soak dried chilies for 15 minutes, then blend them with vinegar and salt to make a thick, spicy chili sauce.
4. 4 Slice the onion thinly and soak it in lemon juice and salt for 15 minutes.
5. 5 Slice the bread roll, stuff it with shredded pork, and place it in a deep bowl.
6. 6 Pour tomato sauce all over the bread, drizzle with chili sauce, and sprinkle with pickled onions.

With an appliance

• Pressure cooker 50 min

  Replace step 1: cook pork with fat under high pressure for 20 minutes, then release pressure naturally for 10 minutes; reduce to about 30 minutes, after opening the lid, still stir for 5 minutes to evaporate the liquid before shredding.