Tortas Recipe

Prep and braise

Pat the pork shoulder cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp cumin. In a large heavy pot or Dutch oven over medium-high heat, melt 2 tablespoons lard (or oil). Brown the pork in batches, 3–4 minutes per side, until deeply browned but not cooked through — do not overcrowd the pot. Remove browned pieces to a plate.

Braise

Return all pork to the pot. Add the remaining 2 tablespoons lard, the quartered onion, whole garlic cloves, bay leaves, the spent orange halves and the juice from the orange, 2 cups water, remaining 1/2 tsp oregano, remaining 1/4 tsp cumin (if any), and remaining 1/2 tsp kosher salt. Bring to a gentle simmer, reduce heat to low, cover partially, and braise gently for 1 1/4 to 1 1/2 hours, or until pork is very tender and shreds easily.

Crisp the carnitas

Preheat oven to 450°F (230°C) or heat a large skillet to medium-high. Remove pork with a slotted spoon to a rimmed baking sheet, spread into an even layer, and spoon 2–3 tablespoons of the braising liquid over the meat. Transfer to the oven and roast 10–15 minutes, turning once, until edges are crisp and browned. Alternatively, crisp in batches in a hot skillet with a tablespoon of lard until caramelized. Taste and adjust salt (add up to 1/2 tsp more if needed). Keep warm.

Prepare rolls

Slice each roll horizontally, keeping one side attached if desired. Spread about 1/2 tablespoon of butter on the cut interior of each roll (both top and bottom). Toast rolls buttered-side down in a large skillet over medium heat until golden and slightly crisp, about 2–3 minutes per side, or toast under a broiler briefly. Remove and set aside.

Spread condiments

On the bottom half of each toasted roll, spread about 2 tablespoons of refried beans. On the top half, spread about 2 tablespoons of mayonnaise. If you prefer a tangier mayo, mix 1 tablespoon lime juice into the mayo before spreading. Add 3/4 tablespoon pickled jalapeños to the mayo side for a little heat.

Assemble tortas

Divide the crisped carnitas evenly among the 4 rolls (about 200–220 g cooked pork per sandwich). Layer sliced tomato, a few rings of white onion, sliced avocado (about 1/4 avocado per sandwich), shredded lettuce if using, and a sprinkle (about 2 tablespoons) of crumbled queso fresco. Top with chopped cilantro and a squeeze of lime. Add pickled red onion or extra pickled jalapeños to taste. Place the top half of the roll on the sandwich and press lightly.

Serve

Serve the tortas immediately while the pork is warm. Offer additional lime wedges, hot sauce, and extra pickled jalapeños on the side.

While pork braises, slice tomatoes, onion, and avocado. Toss sliced tomatoes and onions lightly with 1/2 teaspoon salt and set aside to macerate for 10 minutes — this draws out moisture and rounds the flavors. If using pickled red onion, drain before using. Chop cilantro and prepare lime wedges.