Mix the 16 cloves of minced garlic, 2 tablespoons of minced
oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic
mixture over the pork butt, and place pork in a shallow roasting pan.
Roast in the preheated oven for 20 minutes, then reduce oven
temperature to 350 degrees F (175 degrees C). Continue roasting
until pork is tender and no longer pink in the center, about 2 hours
and 15 minutes
An instant-read thermometer inserted into the
center should read 160 degrees F (70 degrees C)
Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for
20 minutes before rough chopping or shredding it. Reserve pan
drippings.
Place the chipotle peppers in a bowl, and cover with hot water.
Allow peppers to soak until softened, about 3 minutes; drain. Set
aside. Heat the vegetable oil in a skillet over medium heat
Stir in 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, 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
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. Alternately, you
can use a stick blender and puree the sauce right in the skillet.
Strain the sauce through a sieve.
To serve: Hollow out the bottom half of each bolillo to make a
shallow bowl for the chopped pork. Scoop about 2 tablespoons of
the chipotle sauce over the bottom of each roll, then arrange the
chopped pork over the sauce
Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour
about 1/4 cup of additional chipotle sauce over the entire sandwich.