Sliced Pork Torta Sandwich
Servings 4-6

1 tablespoon vegetable oil
1 1/2 pounds boneless pork roast
1 large white onion, sliced in thin rings
1 1/2 cups Mexican barbecue saue, preferably one flavored with chipotle chiles
4 6-inch French rolls, cut lengthwise in half
2 medium avocados, pitted, peeled, thinly sliced
1/4 cup chopped fresh cilantro
salt to taste

Lightly oil pork roast and sear over direct heat on all sides. Meanwhile, place oil and onions in Dutch oven and place in the center of the cooking grate. Cook the onion, stirring, until richly browned, about 5 minutes. Add the Mexican barbecue sauce and cup of water. Stir to scrape up any browned bits from the bottom of the pot. Add the pork. Cover the pot and continue to cook on cooking grate. Grill until the pork registers about 150 degrees on an instant-read thermometer, about 30-45 minutes. Place the bread cut-sides down on the cooking grate and toast until golden, about 3 minutes. Transfer the pork to a cutting board. Carve into very thin slices. Salt the pan juices to taste. Add half of the cilantro and pork slices to the pan juices; coat well. Moisten the bottoms of the bread with some of the pan juices. Arrange the pork and onions over the bottom bread and then layer on the sliced avocados. Season lightly with salt. Sprinkle with the reserved cilantro. Moisten the tops of the bread with more pan juices and place on top to make a sandwich. Press lightly on the sandwich to compact it a bit. Serve immediately or wrap individual sandwiches for a picnic.