• 4 Lb bone‑in Boston butt
• 1 medium yellow onion, diced
• 1/2 cup whole garlic cloves, crushed
• 12 Oz Texas Brew El Chili Catrin Sauce‑ All Purpose
• 15 Oz H‑E‑B Fire Roasted Diced Tomatoes
• 1 Tbsp cumin
• 1 Tbsp Mexican oregano
• 1/2 Tbsp kosher salt
• 8 bakery rolls
• 1 cup red onion, thinly sliced for topping

1. Place pork butt, onion, garlic, el catrin sauce, fire roasted diced tomatoes, cumin, oregano and kosher salt in a crock pot.
2. Set crock pot on low setting and cook for 8 hours.
3. Top sandwiches with thinly sliced onions and any favorite sandwich topping.
4. To serve drain some of the juice to a bowl and brush or dip slices of bread with sauce, then serve some of the shredded pork on the bun.
5. Serve warm.

Chef’s Note: Pickled red onions are a traditional accompaniment to this sandwich.

Original Recipe at: https://www.heb.com/recipe/recipe-item/torta-ahogada/1398826629469