
Ingredients
Braised Pork Butt:
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated garlic
1 tablespoon smoked paprika
2 teaspoons dry mustard
1 teaspoon ground coriander
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces
1/4 cup canola oil
One 12-ounce bottle Mexican beer
Tomato Sauce:
6 to 8 dried chile de arbol
2 tablespoons canola oil
1/2 white onion, diced
1 jalapeno, cored, seeded and diced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 cup red wine vinegar
One 28-ounce can crushed fire-roasted tomatoes
Kosher salt and freshly ground black pepper
Sandwich:
6 bolillo rolls (see Cook's Note)
Olive oil, for brushing
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro
Pico de gallo, recipe follows
Pickled Red Onions, recipe follows
Pico de Gallo:
4 Roma tomatoes, diced
1 jalapeno, seeded and minced
Juice of 1 lime
1/2 red onion, minced
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Pickled Red Onions:
1 tablespoon olive oil
1 red onion, halved and thinly sliced
Sea salt
1 bay leaf
Pinch cayenne
Pinch ground cinnamon
1 whole star anise
2 tablespoons honey
1/4 cup red wine vinegar