Tortas Ahogadas

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Braised Pork Butt:

2 tablespoons chili powder

2 tablespoons ground cumin 

2 tablespoons granulated garlic 

1 tablespoon smoked paprika 

2 teaspoons dry mustard 

1 teaspoon ground coriander 

1 tablespoon kosher salt 

1 teaspoon freshly ground black pepper 

2 1/2 pounds boneless pork butt, fat trimmed, cut into 3 or 4 large pieces 

1/4 cup canola oil 

One 12-ounce bottle Mexican beer 

Tomato Sauce:

6 to 8 dried chile de arbol

2 tablespoons canola oil 

1/2 white onion, diced 

1 jalapeno, cored, seeded and diced 

2 cloves garlic, minced 

2 teaspoons ground cumin 

1 teaspoon dried Mexican oregano 

1/4 cup red wine vinegar 

One 28-ounce can crushed fire-roasted tomatoes 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Sandwich:

6 bolillo rolls (see Cook's Note)

Olive oil, for brushing

2 cups shredded green cabbage

1/2 cup chopped fresh cilantro 

Pico de gallo, recipe follows

Pickled Red Onions, recipe follows

Pico de Gallo:

4 Roma tomatoes, diced

1 jalapeno, seeded and minced 

Juice of 1 lime

1/2 red onion, minced 

2 tablespoons chopped fresh cilantro

1 teaspoon minced garlic 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Pickled Red Onions:

1 tablespoon olive oil

1 red onion, halved and thinly sliced 

Sea salt 

1 bay leaf 

Pinch cayenne 

Pinch ground cinnamon 

1 whole star anise 

2 tablespoons honey 

1/4 cup red wine vinegar