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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Ingredients

Carnitas:

Torta:

Butter-Olive Oil Spread:

Baja Sauce:

Pico de Gallo:

Cabbage and Lime Salad:

Directions

  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.
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