Sanduche de Hornado

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are lower in fat and calories, while pork belly is often less expensive.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer provides similar flavor without alcohol, while apple cider adds sweetness.

aji sauce

🥗Healthier: salsa verde

💰Cheaper: hot sauce

Salsa verde offers a fresh flavor, while hot sauce is widely available and inexpensive.

Research the Ecuadorian sandwich called sanduche de hornado.

Visit Cuencas bakery in Chicago to try their hornado.

Prepare the pork leg by marinating it in garlic, beer, citrus, and spices for several days.

Pat the skin of the pork dry.

Slow roast the pork for seven to eight hours.

Brush annatto oil over the skin once an hour during roasting.

Cut the skin away from the meat to allow spices to be slathered directly onto the meat.

Reheat the meat in its juices.

Make pan enrollado bread rolls.

Serve the warm shredded pork on the pan enrollado with Ahi sauce, avocado, tomato, pickled red onion, and lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary