Recipe courtesy of Tortas Chano
Recipe courtesy of Tortas Chano
Carnitas Torta
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1887
- Total Fat
- 181 g
- Saturated Fat
- 70 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 43 g
- Cholesterol
- 285 mg
- Sodium
- 961 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1887
- Total Fat
- 181 g
- Saturated Fat
- 70 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 43 g
- Cholesterol
- 285 mg
- Sodium
- 961 mg
Ingredients
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Directions
- To make carnitas, toss the pork butt in a bowl with the salt, granulated garlic and pepper. In a big pot on low heat, add the lard and let melt. Add the pork chunks to the pot. Cook on medium-low heat, stirring at least every 15 to 20 minutes, until the meat is cooked through, about 1 hour. Strain the lard from meat.
- Slice each telera roll in half. Spread mayonnaise on each half. Toast on a griddle for 1 minute. Lay the preferred amount of carnitas on the bottom half of each telera roll. Lay the lettuce, pico, cheese and guacamole over the carnitas. Close with the roll tops and enjoy your carnitas torta!
