Carnitas Torta

Instructions

1. 1

   Sear and Simmer the Pork (Approx. 100 minutes)

   • Pat the pork cubes dry with paper towels and season generously with 1 tsp of salt and the black pepper.
   • Heat the lard in a heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the pork in a single layer, working in batches if necessary to avoid crowding the pot. Sear until deeply browned on all sides, about 8-10 minutes total.
   • Return all pork to the pot. Add the quartered onion, smashed garlic, Mexican oregano, and ground cumin. Stir and cook for 1 minute until the spices are fragrant.
   • Squeeze the juice from the orange halves into the pot, then add the squeezed halves. Pour in the water and milk, and add the remaining 0.5 tsp of salt. Stir everything together.
   • Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer for 90 minutes, or until the pork is fork-tender and shreds easily.
2. 2

   Shred and Crisp the Carnitas (Approx. 10 minutes)

   • Using a slotted spoon, transfer the cooked pork to a large bowl. Discard the onion, garlic, and orange halves from the pot.
   • Using two forks, shred the pork into bite-sized pieces. You can leave some larger chunks for texture.
   • Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add a few tablespoons of the fatty liquid left in the cooking pot.
   • Add the shredded pork to the hot skillet in a single layer. Let it cook undisturbed for 3-4 minutes until the bottom is browned and crispy. Flip the pork and crisp the other side for another 2-3 minutes. Remove from heat and set aside.
3. 3

   Prepare Rolls and Assemble Tortas (Approx. 10 minutes)

   • While the pork is crisping, slice the bolillo rolls in half horizontally. Spread the softened butter on the cut sides of each half.
   • Toast the rolls on a griddle or in a clean skillet over medium heat, butter-side down, for 2-3 minutes until golden brown and crisp.
   • To assemble, spread a generous layer of warmed refried beans on the bottom half of each toasted roll.
   • Pile a hearty portion of the crispy carnitas over the beans.
   • Layer with sliced avocado, pickled red onions, and pickled jalapeños.
   • Sprinkle with crumbled cotija cheese, fresh cilantro, and a drizzle of Mexican crema.
   • Place the top half of the roll on, press down gently, and serve immediately with lime wedges on the side.