Recipe courtesy of Agave OR

Carnitas Torta

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  • Level: Intermediate
  • Total: 8 hr 55 min
  • Active: 55 min
  • Yield: 1 torta
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One 8-pound whole bone-in pork butt

Kosher salt

Mexican oregano, for sprinkling


1 torta roll, cut in half

Butter-Olive Oil Spread, recipe follows

Baja Sauce, recipe follows

Sliced queso fresco, for topping

Sliced fried jalapeño, for topping

Avocado slices, for topping

Pico de Gallo, recipe follows

Mixed salad greens, for topping

Cabbage and Lime Salad, recipe follows

Butter-Olive Oil Spread:

1/2 cup (1 stick) softened butter

1/4 cup extra-virgin olive oil 

Baja Sauce:

1 cup good mayonnaise

1 to 2 tablespoons fresh key lime juice

Pinch kosher salt

Pico de Gallo:

2 medium onions, fine diced

4 tomatoes, fine diced 

2 bunches cilantro, coarsely chopped 

1/2 cup fresh squeezed key lime juice 

1 tablespoon kosher salt 

Cabbage and Lime Salad:

1/2 cup finely sliced cabbage

2 tablespoons shredded carrots 

1 tablespoon chopped fresh cilantro 

1 teaspoon diced jalapeños

1 key lime

Pinch kosher salt


  1. For the carnitas: Preheat the oven to 225 degrees F.
  2. Place pork butt in a 4-inch-deep roasting pan and coat both sides generously with salt and oregano. Roast fat-side-up 8 hours or up to overnight.
  3. Chop meat and crispy fat or pull meat with tongs while hot. Pour juices (if you have any!) over pork and reserve for tortas, tacos, burritos or whatever you can imagine. 
  4. For the torta: Lightly spread all four surfaces of torta roll with butter-olive oil spread. Toast all sides on the griddle or in a pan.
  5. Spread Baja sauce on both halves of the torta. Top with carnitas, queso fresco, jalapeños, avocado, pico de gallo and mixed greens. Cut in half and serve with cabbage and lime salad.

Butter-Olive Oil Spread:

Yield: 3/4 cup
  1. Combine butter and olive oil until blended.

Baja Sauce:

Yield: 1 cup
  1. Combine mayonnaise, lime juice and salt.

Pico de Gallo:

Yield: 3 to 4 cups
  1. Mix the onions, tomatoes, cilantro, lime juice and salt well in a bowl and chill.

Cabbage and Lime Salad:

Yield: 1 serving
  1. Mix cabbage, carrots, cilantro and jalapeños in a bowl. Squeeze key lime over salad and add salt, then toss.