1 tablespoon vegetable oil
1 1/2 pounds boneless pork loin roast
1 large white onion
1 jar (12 ounces) Frontera Rustic Ancho Honey Grilling Sauce
1 loaf (16 ounces) French bread
2 medium avocados, pitted, peeled, thinly sliced
About 1/4 cup roughly chopped fresh cilantro
Heat the oil in a large (4-quart) Dutch oven over medium. Brown the pork on all sides, about 10 minutes. Remove the pork from the pot. Add the onion to the pot and cook, stirring, until richly browned, about 5 minutes. Add 1 cup of the Frontera Grilling Sauce and 1/2 cup of water. Stir to scrape up any browned bits from the bottom of the pot. Add the pork; cover tightly and set in a preheated 325-degree oven. Bake until the pork registers about 150 degrees on a meat or instant-read thermometer (the meat will feel rather firm but not hard to the touch) about 30 minutes.
Transfer the pork to a cutting board. Carve into very thin slices. Taste and season the pan juices with salt. Cut the loaf of bread lengthwise in half. Use your fingertips to hollow out some of the insides of the bread. Generously moisten the bottom of the bread with some of the pan juices and onions. Arrange the sliced pork over the bottom and then layer on the sliced avocados. Sprinkle lightly with salt. Sprinkle with the cilantro. Moisten the top of the bread with the pan juices and onions and place on top to make a sandwich. Press lightly on the sandwich to compact it a bit. Cut into 4 or 6 portions. Pass extra Frontera Grilling Sauce. Serves 4 to 6.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless.
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