Lost Carnitas Torta

 A satisfying mix of savory, tangy, spicy, and creamy elements! A traditional Mexican sandwich.

(Tips for this recipe: Balance the richness of the pork with slices of creamy avocado along with crisp lettuce leaves for freshness and texture!)

Ingredients

Carnitas

• 1 lb pork shoulder, cut into chunks

• 1/2 cup water

• 8 oz of Lost Soul salsa

For the Torta

• 4 bolillo rolls or telera rolls

• Refried beans

• Avocado slices

• Tomato slices

• Lettuce leaves

• Mayonnaise

• Mexican crema or sour cream

• Queso fresco, crumbled (optional)

• Cilantro leaves (optional)

Directions

Prepare the Carnitas

1. Pour the water into a slow cooker or InstantPot.

2. Place the pork shoulder chunks into the slow cooker or InstantPot.

3. Pour Lost Soul salsa over the pork and cook on high for 3 hours in the slow cooker, or 30 minutes on high in the InstantPot.

4. Remove the pork and shred it — the easiest method is using a hand mixer on low speed until fully shredded.

Assemble the Torta

1. Slice the bolillo rolls in half lengthwise and toast them lightly on a skillet or griddle.

2. Spread a layer of refried beans on the bottom half of each roll.

3. Top the beans with a generous portion of carnitas.

4. Layer on the avocado slices, tomato slices, and lettuce leaves.

5. Spread a dollop of mayonnaise and Mexican crema or sour cream on the top half of each roll.

6. Spoon additional Lost Soul salsa over the layered fillings.

7. Optionally, sprinkle crumbled queso fresco and cilantro leaves over the top.

Serve

1. Close the tortas, serve immediately, and enjoy!