Carnitas Torta (Mexican Pulled Pork Sandwich)
Servings: 8
Calories: 190kcal
This carnitas torta features crisped slow-cooker pork, homemade refried beans, fresh toppings, and Cotija cheese tucked into a soft homemade telera roll. Add hot sauce for a little extra heat.
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Equipment
- Baking sheet
- Cast-iron skillet or toaster oven
Ingredients
Do Ahead (1 to 2 days in advance)
- Slow-cooker carnitas plus strained liquid from the slow-cooker (or vegetable oil)
- talera rolls
- refried beans
For the Sandwich
- 4 cups carnitas plus about 1 cup of strained slow-cooker liquid, or 1 tablespoon vegetable oil
- 1 cup refried beans
- 4 telera rolls cut in half
- 4 tablespoon unsalted butter softened
- 2 avocados peeled, pitted, and thinly sliced
- 2 medium tomatoes sliced
- 1 medium onion red or yellow, thinly sliced
- 1 cup iceberg lettuce shredded
- ½ cup pickled jalapeños or fresh (for extra heat)
- ½ cup Cotija cheese crumbled
- hot sauce optional
Instructions
Do Ahead
- Prepare the carnitas.Slow-cooker carnitas
- Prepare the terela rolls (keep them in baggies or a container with a lid).talera rolls
- Prepare the refried beans.refried beans
Prepare the Torta Sandwiches
- Turn your broiler to HIGH and place the oven rack about 6 inches below the heating element. Spread the pork across a baking sheet. Pour about 1 cup of the strained slow-cooker liquid (or toss 1 tablespoon of vegetable) over the pork and toss to coat. Place under the broiler (6 inches) for about 6 minutes, stirring after about 3 minutes. Keep an eye on the pork; you want it crispy, but not burned. Keep warm.4 cups carnitas
- Warm the beans in a skillet over medium-low heat.1 cup refried beans
- Butter the cut sides of the rolls. Toast the buns (1 or 2 at a time) in a hot cast-iron skillet on the stove or in a toaster oven until lightly browned and toasty. Set aside.4 telera rolls, 4 tbsp unsalted butter
- Place the bottom buns on a large cutting board. Add a thin layer of the warm beans over each bottom bun. Add a layer of the sliced avocado. Top with a generous layer of the warm carnitas. Top with tomatoes, onion, lettuce, and jalapeños, if desired. Sprinkle on the Cotija and add the top buns. Serve at once with hot sauce on the side.2 avocados, 2 medium tomatoes, 1 medium onion, 1 cup iceberg lettuce, ½ cup pickled jalapeños, ½ cup Cotija cheese, hot sauce
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- For the best texture, crisp the carnitas in a skillet or under the broiler, and drain off excess cooking liquid first.
- Warm the refried beans before spreading them on the rolls.
- Be sure to lightly toast the cut sides of the telera to help keep the bread from getting soggy.
- Assemble the tortas just before serving so the rolls stay fresh and the pork stays crisp.
- Homemade telera rolls are best made no more than 2 days ahead. Once completely cool, store them in an airtight bag at room temperature; avoid refrigerating, as it can make them stale faster.
- Add hot sauce to taste, or serve it on the side.
Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 429mg | Potassium: 373mg | Fiber: 6g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 11mg | Calcium: 74mg | Iron: 1mg