Lunch Box: Pork Tinga Sandwich

One of the benefits of working from home is a hot lunch. Every weekday afternoon I’ll post what I had for lunch that day. Sometimes it will look delicious and sometimes it won’t. But hopefully it will be informative, and give you some ideas about how to make your own lunches more creative.

This has got to be one of the best “I’ll just make a sandwich with these leftovers” sandwich I’ve ever had. I think braised, then stewed pork tinga probably makes anything taste good, however.


  • 1/2 loaf sourdough baguette
  • 3/4 cup or so pork tinga (try pulled chicken or pulled pork as a replacement)
  • sauted green peppers and red onions
  • generous portion of sour cream

To make: Reheat the tinga (or pulled pork/chicken) in the microwave. Warm the peppers and onions in a saute pan. Scoop out a shallow channel (like a dugout canoe) in both sides of the bread. Toast. Place the meat in first, then top with peppers and onions, then sour cream. Scooping out some of the bread is key. Fail to do this and your piled-high sandwich will squish out of both sides of  the baguette.

  • dringus

    explain pork tinga, dum dum

    • Mark Evitt

      Good point. Pork tinga is essentially Mexican pulled pork. It is usually braised, rather than barbecued, like American pulled pork is.

      At a later date I’ll share the recipe and method I used for making this dish. Until then, check out this version of pork tinga, from Mexican food master Rick Bayless:

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