Clean the pork shoulder; if you can't find it, use the leg.
Cook the chorizo, add the tomato sauces and chipotle, let it cool, and blend it.
In a slow cooker, place the pork and pour in the adobo; let it marinate overnight, then turn on the cooker and let it cook for approximately 3 to 4 hours.
Shred the meat, wash the lettuce and chop it finely, spread mayonnaise on the bolillo, add the meat, ham, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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