Torta Ahogada (Guadalajara Drowned Sandwich)

• 450 g Pork shoulder, boneless
• 1 medium White onion
• 3 cloves Garlic
• 1 tsp Dried oregano
• 2 tbsp Olive oil
• 750 ml Water
• 1 medium Red onion
• 80 ml Apple cider vinegar
• 1 ½ tsp Fine sea salt
• 350 g Tomato, ripe
• 2 pieces Dried red chili
• 2 tsp Guajillo chili powder
• ½ tsp Black pepper
• 250 g Refried beans
• 2 pieces Crusty white bread, rolls
• 1 piece Lime

1. Cut the pork into large chunks. Roughly chop the white onion and crush 2 garlic cloves, keeping 1 clove for the sauce. Toss the pork with the oregano and 1 tsp of the fine sea salt.
2. Heat 1 tbsp of the olive oil in a large pot over medium-high heat. Brown the pork all over for 6 to 8 minutes, then add the white onion, crushed garlic and water. Bring to the boil, then reduce to a gentle simmer, cover and cook for 60 minutes until the pork is very tender.
3. Meanwhile, thinly slice the red onion and put it in a bowl with the apple cider vinegar and a pinch of the remaining salt. Scrunch with your hands for 30 seconds, then set aside to pickle, stirring once or twice. Keep at room temperature until serving.
4. Core the tomatoes. Snip the dried red chili into a saucepan, cover with water from the measured amount if you like, and simmer for 5 minutes to soften, then drain. Add the tomatoes, remaining garlic clove, guajillo chili powder, black pepper and the remaining salt, then add 200 ml water and simmer for 10 minutes until the tomatoes collapse.
5. Blend the tomato and chilli mixture until smooth, adding a splash more water if needed so it pours easily. Taste and adjust with a little more salt if needed. Keep the sauce warm over a very low heat.
6. Lift the pork out of the cooking liquid and shred it with two forks; discard any large pieces of fat. Warm the refried beans in a frying pan over low heat with the remaining 1 tbsp olive oil, stirring until smooth and spreadable. Split the rolls and lightly toast the cut sides in the same pan for 1 to 2 minutes.
7. Spread the warm refried beans inside the rolls, then pile in the shredded pork. Place each sandwich in a shallow bowl and ladle over plenty of the hot tomato and chilli sauce to ‘drown’ it. Top with the pickled red onion and squeeze over lime, serving extra sauce alongside for dipping.

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