Pork Tortas

Pork

• 42 oz pork loin, cubed (1½ in.), fat removed
• 5 oz orange juice (approx. 3 lg. oranges)
• 2 tsp salt, coarse, to taste
• 1 sprig fresh thyme
• 1 tsp fresh marjoram (approx. 2 sprigs)
• 1 tsp dried Mexican oregano
• 2 dried bay leaves
• 2 oz vegetable shortening

Chili Sauce

• 2 oz fresh 'chile de árbol' chilies, to taste
  of 1 - 2 oz fresh bird's eye chilies, to taste
• 21 oz water
• 6 oz tomatoes, halved
• 1 garlic clove
• 4 ½ oz apple cider vinegar
• 1 tsp salt

Tomato Sauce

• 25 oz tomatoes, quartered
• 2 garlic cloves
• 3 oz yellow onions
• 10 oz water
• 1 tbsp dried Mexican oregano
• 1 tsp salt
• 1 tsp cumin seed

Tortas

• 9 oz yellow onions, quartered
• 3 tbsp dried Mexican oregano
• 2 oz lime juice (approx. 1 lg. lime)
• 1 tsp salt
• 6 bread rolls, cut in half
• 1 can refried beans (approx. 16 oz)