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Picture of The Spicy Pork Torta from Cutty's Recipe
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 8619 kcal 431 %
  • Fat 784 g 1206 %
  • Saturated 128 g 638 %
  • Carbs 150 g 50 %
  • Fiber 5 g 19 %
  • Protein 239 g 478 %
  • Cholesterol 1011 mg 337 %
  • Sodium 5909 mg 246 %
  • Calcium 392 mg 39 %
  • Magnesium 301 mg 72 %
  • Potassium 4732 mg 101 %
  • Iron 21 mg 115 %
  • Zinc 38 mg 344 %
  • Phosphorus 2609 mg 373 %
  • Vitamin A 183 µg 20 %
  • Vitamin C 46 mg 52 %
  • Thiamin (B1) 11 mg 884 %
  • Riboflavin (B2) 4 mg 303 %
  • Niacin (B3) 53 mg 333 %
  • Vitamin B6 5 mg 408 %
  • Folate equivalent (total) 119 µg 30 %
  • Vitamin B12 10 µg 420 %
  • Vitamin D 23 µg 154 %
  • Vitamin E 102 mg 677 %
  • Vitamin K 126 µg 105 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Spicy Pork Torta from Cutty's Recipe

Ingredients

  • For the Pickled Red Onions
  • 1 medium red onion, sliced about 1/8th-inch thick from pole to pole
  • 1 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
  • pinch red pepper flakes
  • 1 bay leaf
  • 2 medium cloves garlic, thinly sliced
  • For the Pork
  • 3 pounds pork shoulder, trimmed of skin and gristle, cut into 3-inch chunks
  • 2 cups pork fat (or vegetable oil)
  • Kosher salt
  • 6 cloves garlic
  • 2 bay leaves
  • 1 tablespoon whole cumin seed
  • 1 teaspoon red pepper flakes
  • 1/2 cup sugar
  • For the Sriracha Mayonnaise
  • 1 to 4 teaspoons sriracha (to taste)
  • 1/2 cup mayonnaise
  • 1 bunch cilantro, leaves and tender stems only

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