Torta de Carnitas

Name: Torta de Carnitas
Yield: Yields 4 tortas
Ingredients: 4 deli sandwich rolls; ¼ lb. jalapeños; ½ carrot, peeled, rough chop; ½ cup water; 2 cloves garlic; 1 bay leaf; ½ tsp. dried oregano; 4 oz. iceberg, romaine or mesclun mix; 1 avocado, cut into slices, just before serving; 1 lb. pork carnitas; 4 pickled jalapeños; ¼ lb. tropical queso (cheese), sliced; ¼ onion, sliced; 1 clove; 1 red onion, thinly sliced; Mayonnaise, as needed, to taste; 3 cinnamon sticks; 6 lbs. pork shoulder, cut into 1½-inch dice; 3 Tbsp. crushed red pepper flakes; 2 Tbsp. cumin seeds; 1 Tbsp. anise seeds; 6 whole cloves; 1 cup minced red onion; 4½ tsp. Kosher salt; 1 large ripe tomato, sliced; 2 cups apple cider vinegar

Preparation info

Yields
4
tortas

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

4 deli sandwich rolls
Mayonnaise, as needed, to taste
1 red onion, thinly sliced
1

Sandwich

Method

Combine the ingredients and cook in 1 gallon of water over low-medium flame until the meat falls apart. Remove the pork from the liquid and allow to cool.

Bring everything but the jalapeños to a boil. Lower the heat and add the jalapeños. Simmer until the color of the jalapeno turns pale green. Remove from the heat and cool.