SHREDDED PORK TORTA WITH TORTA WITH ONION-CILANTRO RELISH

Ingredients:
5 ounces cooked, shredded STUBB’S Easy Shredded Pork
2 Mexican bolillos, or soft sandwich rolls, split and lightly toasted
2 ounces queso fresco
1/2 avocado, sliced
Pickled jalapeño pepper slices, or Italian peperoncini slices
Onion-Cilantro Relish
Mayonnaise
STUBB’S Chile-Lime Rub

Yield: 2 sandwiches

Directions: Reheat the Shredded Pork with a small amount of pot juices. On the bottom half of each bolillo, layer on the pork, queso fresco, avocado slices, pepper slices, and a spoonful of Onion-Cilantro Relish. Smear the upper portion of the toasted bolillo with mayonnaise and a sprinkle of STUBB’S Chile-Lime Rub. Serve sandwich open-faced, or closed (half-wrapped in paper to hold sandwich together).