Carnitas Tortas Recipe
Savor the bold flavors of our Carnitas Tortas, featuring tender, slow-cooked pork marinated in a blend of spices, nestled between two soft, toasted bolillo rolls. Topped with fresh avocado, zesty pico de gallo, and a drizzle of creamy chipotle sauce, each bite is a delightful explosion of taste that promises to transport you to the heart of Mexico. Perfectly paired with crispy fries or a side of tangy pickled jalapeños for an unforgettable meal.
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Ingredients
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Carnitas
Method
Preparation
- 1
Prepare the Pork
In a large slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, bay leaves, and water. Stir to combine.
- 2
Cook the Pork
Cover and cook on low for about 8 hours, or until the pork is tender and easily shredded.
- 3
Shred the Pork
Remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves. If desired, you can crisp the shredded pork in a skillet with a bit of oil.
- 4
Assemble the Tortas
On bolillo rolls, layer the shredded pork with your choice of toppings such as refried beans, avocado, pickled jalapeños, cilantro, and onions.
- 5
Serve
Serve the carnitas tortas warm with additional lime wedges on the side.
