Carnitas Torta

Adapted by
Yield: 40 servings


Tomatillo Pork
One 13-15 pound pork shoulder, cut into 1½- to 2-inch cubes
5 cloves garlic, minced
10 jalapeños, cut into thin strips
2 onions, cut into thin strips
2 bunches cilantro, finely chopped
1 tablespoon dried oregano
3 bay leaves
⅔ cup kosher salt
⅓ cup sugar
1½ quarts tomatillos, crushed
To Assemble and Serve
cabbage, thinly sliced
queso fresco
avocado, thinly sliced


For the Tomatillo Pork

Heat oven to 325°F. In a heavy saucepot, combine all ingredients, covered and braise 3 hours, until tender. Let cool completely in liquid. Shred pork and reserve liquid separately.

To Assemble and Serve

In a pan on medium-low heat, gently warm Tomatillo Pork in a little reserved braising liquid. In a bowl, dress cabbage in lime juice and season with salt. Butter all sides of bread; toast. Spread aïoli on toast and construct torta by adding dressed cabbage, pork, and remaining ingredients. Roll in sandwich paper and cut in half.