Crispy Carnitas Torta with Refried Beans and Fresh Avocado
This authentic Mexican sandwich features tender slow-cooked pork shoulder crisped to perfection, layered with creamy refried beans, ripe avocado, and tangy pickled jalapeños on a toasted telera roll. A satisfying handheld meal that celebrates the bold flavors of traditional Mexican street food.
Ingredients
- 1kg boneless pork shoulder, cut into 5cm chunks
- 1 medium orange, juiced
- 1 lime, juiced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 400g can refried beans
- 2 ripe avocados
- 4 telera rolls or crusty sandwich rolls
- 1 medium white onion, thinly sliced
- 100g pickled jalapeños, sliced
- Fresh coriander leaves, for garnish
- 120g queso fresco or feta cheese, crumbled
- 1 tablespoon butter, softened
- Salt and black pepper to taste
Instructions
Season pork shoulder chunks generously with salt, pepper, cumin, oregano, and smoked paprika, rubbing the spices into the meat.
Place seasoned pork in a large Dutch oven or heavy-bottomed pot. Add orange juice, lime juice, minced garlic, and enough water to cover the meat by 2cm.
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until pork is very tender and easily shreds with a fork, ensuring internal temperature reaches at least 75°C.
Remove pork from liquid and shred using two forks. Reserve 120ml of the cooking liquid.
Heat vegetable oil in a large cast iron skillet over high heat. Add shredded pork in an even layer and cook without stirring for 4-5 minutes until crispy and golden on the bottom. Flip sections and crisp the other side for another 3-4 minutes, adding reserved cooking liquid to keep meat moist.
Warm refried beans in a small saucepan over medium heat, stirring occasionally until heated through.
Halve the avocados, remove pits, and slice the flesh. Season lightly with salt and a squeeze of lime.
Slice telera rolls horizontally and spread softened butter on cut sides. Toast in a dry skillet or under the grill until golden brown.
Spread a generous layer of warm refried beans on the bottom half of each toasted roll.
Top with crispy carnitas, sliced avocado, pickled jalapeños, sliced white onion, crumbled queso fresco, and fresh coriander.
Place the top half of the roll and press down gently. Serve immediately while the carnitas are still crispy.
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