One of my 5 favorite foods in the world is served at Rick Bayless’ casual quick service restaurant in Chicago called Xoco. Rick doesn’t give out this recipe (that I know of) and it wouldn’t exactly work for those watching their Weight Watchers points, so in the immortal words of H.I. McDunnough’s cellmate….I decided to make my own crawdad (with a little help from Rick!).
Pork – We’re using lean pork loin but we’ll still get tons of flavor!
- 1 Tbsp olive oil
- 4 lb center cut pork loin roast
- 1 packet Frontera Slow Cook Carnitas Sauce
- 1 Tbsp Liquid Smoke
- 1 Tbsp smoked salt
Set the oven to 225F. Get the oil hot in a large skillet and sear each side of the roast for 3-4 minutes to get a nice crust. Place the roast in a French (fat up so we can remove it later), top with lid and place in the oven for 
6 hours or until incredibly tender. Remove from the oven and remove the fat layer with a large spoon or spatula. Shred in the bowl and the sauce with a fork. Trust me, this pork will be so tender you can shred this in a minute.
Sauce – The sauce is almost like a soup. So you’re going to make a good amount of it.
- 1 medium white onion, chopped
- 1 Tbsp garlic, minced
- 1 can of mild fire roasted green chiles
- 1/2 cup fresh cilantro, chopped
- 1 Tbsp Mexican oregano
- 2 14.5 oz cans of chopped stewed tomatoes
- 1 14.5 oz can of tomato sauce
- 1 packet of Frontera New Mexico Taco Sauce
If you want a spicier sauce, use the Frontera Chipotle sauce or add a Tbsp of adobo sauce from a can of chipotle chilies. I made this the first time with adobe peppers and other chiles but it took me a few hours to get it right and I made it with the Skillet Sauce today and it was right on the money.
Sauté the onion and garlic in the oil for 5 minutes. Add the chiles, cilantro, oregano and sauté for 3 more minutes. Add the tomatoes, sauce and Frontera packet. Simmer for 1 hour. Serve is a bowl at soup temperature with a spoon.
Sandwich – You made it! You just have to put it all together.
- Torta buns (I buy the ones at Costco)
- Canned refried beans
- Guacamole (I get mine from Costco. Half of the individual sized guac per sandwich works)
- The Hubby Chef Pickled Onions
Slice and toast the bun. Spread the beans on the bottom half, top with pork (you may need to use a colander to get some of the liquid out of the pork before making the sandwich), then put on the onions then top with the other half of the bun once you’ve spread it with guacamole. Cut the masterpiece in half with a serrated knife, place one half in the sauce served in a bowl with the other half alongside. Serve with a spoon. You can dip the sandwich, scoop some sauce on each bite…you’ll figure it out. And you’ll love it!
1 WW Smart Point for 2 cups of sauce.
12 WW Smart Points for the sandwich made on a Costco torta roll or 8 WW Smart Points for one made on a toasted English muffin.
The Hubby Chef 
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