Authentic Mexican Torta - Tortas Ahogadas

Preheat an oven to 475 degrees F (245 degrees C). (Prep time: 5 minutes)

In a bowl, combine the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper. Rub the garlic mixture generously over the pork butt. Place the pork in a shallow roasting pan. (Prep time: 10 minutes)

Roast in the preheated oven for 20 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C). Continue roasting until the pork is tender and no longer pink in the center, approximately 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil and allow it to rest in a warm area for 20 minutes before roughly chopping or shredding it. Reserve the pan drippings. (Cook time: 2 hours 55 minutes)

Place the chipotle peppers in a bowl and cover with hot water. Allow the peppers to soak until softened, about 3 minutes; then drain. (Prep time: 5 minutes)

Heat the vegetable oil in a large skillet over medium heat. Stir in the 8 cloves of minced garlic and the chopped onions. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, soaked chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently. (Cook time: 25 minutes)

Carefully pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternatively, use a stick blender to puree the sauce directly in the skillet. Strain the sauce through a fine-mesh sieve for an extra smooth texture. (Prep time: 10 minutes)

To assemble the tortas: Hollow out the bottom half of each bolillo roll to create a shallow bowl for the chopped pork. Spoon about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork generously over the sauce. Top each sandwich with a couple of slices of pickled jalapeno, followed by the top half of the roll. Generously pour about 1/4 cup of additional chipotle sauce over the entire sandwich, letting it 'drown' in flavor. Serve immediately and enjoy! (Prep time: 15 minutes)