LCBO Food & Drink Autumn 2026

PULLED PORK TORTA This Mexican-style sandwich takes its inspiration from the country’s famous tacos al pastor with succulent pulled pork in a robust chili marinade and a smoky charred pineapple salsa. Achiote paste is available at Latin American grocers. Telera or bolillo rolls—available at Mexican bakeries—are ideal for an authentic torta, but any crusty bun with a soft, airy interior works well here. PULLED PORK 3 guajillo chilies 2 ancho chilies 1/2 small white onion, cut in quarters 2 cloves garlic, peeled 3/4 cup (175 mL) pineapple juice, divided 1/4 cup (60 mL) apple cider vinegar 2 tbsp (30 mL) canola oil CHARRED PINEAPPLE SALSA 1 peeled and cored pineapple Canola oil for greasing skillet 1/4 cup (60 mL) finely chopped cilantro 11/2 tsp (7 mL) Tajín SMOKY BLACK BEAN SPREAD 1 jalapeño 3 green onions 1/2 lime 1 can (540 mL) black beans, drained, 2 tbsp (30 mL) liquid reserved 1 tsp (5 mL) cumin Salt and freshly ground pepper to taste TO ASSEMBLE 6 crusty buns, hinge cut 2 ripe avocados, sliced 1 cup (250 mL) crumbled queso fresco 1. For the pork, remove and discard stems and seeds from chilies and place in a large bowl. Cover with boiling water. Let soak for 20 minutes. Drain and place in a blender with onion, garlic, 1/2 cup (125 mL) pineapple juice, vinegar, oil, achiote paste, oregano, cumin, salt and pepper. Blend until smooth. Set marinade aside. 2. Pat pork dry with paper towel. Using a sharp paring knife, cut 5 to 6 small slits, about 1 inch (2.5 cm) deep, on each side. Place in 1 tbsp (15 mL) achiote paste 2 tsp (10 mL) dried oregano 1 tsp (5 mL) ground cumin 2 tsp (10 mL) salt 1/2 tsp (2 mL) freshly ground black pepper 21/2 lbs (1.13 kg) boneless pork shoulder

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pineapple and place in a medium-size mixing bowl with cilantro and Tajín. Mix to combine. Transfer to an airtight container. Refrigerate up to 1 day. 7. For the bean spread, return skillet to medium heat. Grill jalapeño and green onions, turning occasionally until softened and charred, 3 to 5 minutes. While vegetables are grilling, place lime, cut side down, on skillet and cook until lightly charred and juicy, 4 to 5 minutes. Transfer to a plate. 8. When jalapeño is cool enough to handle, remove and discard stem and seeds. Place flesh in food processor along with green onions, juice from lime, beans, cumin, salt and pepper. Blend until smooth. If mixture is too thick, add reserved bean liquid, 1 tbsp (15 mL) at a time, until mixture is spreadable. Transfer to an airtight container. Refrigerate up to 1 day. 9. To build sandwiches, spread bean spread over bun bottoms. Top with avocado, warm pork (reheated in microwave, if necessary), salsa and cheese. Serve immediately.

large zip-top bag and pour marinade into bag. Squeeze out air and seal. Squish bag to ensure meat is evenly coated with marinade. Refrigerate at least 4 hours or overnight.

3. One hour before cooking, remove bag of meat from fridge.

4. Preheat oven to 450˚F (232˚C).

5. Transfer pork and marinade to a baking dish. Place in oven and bake for 30 minutes. Remove pork from oven and reduce oven to 325˚F (163˚C). Pour remaining 1/4 cup (60 mL) pineapple juice into dish. Place a piece of parchment paper over pork and tightly cover dish with foil. Bake until pork is very tender, 3 to 31/2 hours more. Rest for 30 minutes then pull into thick shreds with two forks, discarding any large pockets of fat. 6. For the salsa, slice pineapple into 1/2-inch (1-cm) rings. Place on a baking sheet and blot both sides with paper towel to remove excess moisture. Heat a lightly oiled skillet over medium- high heat. Grill pineapple in batches until lightly charred, about 2 minutes per side. Transfer back to baking sheet to cool completely. Dice

Serves 6

95

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