Mexican Pulled Pork Tortas

Ingredients

• 4 pounds Pork butt (Also called pork shoulder)
• 8 rolls Bolillo bread (Mexican sandwich rolls)
• 12 ounces Beer (Light Mexican lager preferred)
• 1 cup Chicken broth
• 1 small White onion
• 7 cloves Garlic cloves
• 0.25 + 0.125 cup Olive oil (1/4 cup for pork, 2 tbsp for coleslaw)
• 2 whole Jalapef1o or serrano chile peppers
• 3 whole Lime (1 for marinade, 2 for coleslaw)
• 2 tablespoons Apple cider vinegar
• 0.5 bunch Cilantro (For marinade and coleslaw)
• 1 teaspoon Liquid smoke (Optional)
• 16 ounces Cabbage and carrots (coleslaw mix) (Pre-shredded or shred your own)
• 0.5 medium Purple onion (For coleslaw)
• 1 whole Lemon (For coleslaw)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Sugar (Optional, for sweet coleslaw)
• 2 tablespoons Mayonnaise (Optional, for creamy coleslaw and grilling bread)
• 8 slices Queso panela (For tortas)
• 1 cup Refried beans (For spreading on bread)
• 2 whole Avocado (For spreading on bread)
• 1 batch Spice blend (see notes) (Common Mexican spices: cumin, oregano, chili powder, paprika, garlic powder, onion powder, etc.)

Instructions

1. Mix Spice Rub

   Combine your Mexican spice blend in a small bowl (cumin, oregano, chili powder, paprika, garlic powder, onion powder, salt, black pepper, etc.).

   Time: PT5M

2. Cut and Season Pork

   Cut pork butt into large chunks for faster, even cooking. Place in a large baking dish. Drizzle with 1/4 cup olive oil and sprinkle half the spice rub. Pat the rub into the meat on all sides.

   Time: PT10M

3. Marinate Pork

   Cover the baking dish and refrigerate overnight or at least 8 hours.

   Time: PT8H

   Temperature: 4°C

4. Bring Pork to Room Temperature

   Remove pork from fridge 30 minutes before cooking to take the chill off.

   Time: PT30M

   Temperature: 25°C

5. Preheat Oven

   Preheat your oven to 300°F (150°C).

   Time: PT10M

   Temperature: 150°C

6. Prepare Braising Liquid

   In a blender, combine: juice of 1 lime, 2 tbsp apple cider vinegar, 1 cup chicken broth, 12 oz beer, 2 jalapeño or serrano peppers, 1 small white onion, 7 garlic cloves, 1/4 bunch cilantro, remaining spice rub, and 1 tsp liquid smoke (optional). Blend until smooth.

   Time: PT10M

7. Pour Braising Liquid Over Pork

   Pour blended mixture evenly over the pork in the baking dish. Cover tightly with foil or a lid.

   Time: PT5M

8. Slow Roast Pork

   Place covered baking dish in preheated oven. Roast at 300°F (150°C) for 3 hours, until pork is fork-tender.

   Time: PT3H

   Temperature: 150°C

9. Shred Pork

   Remove pork from oven. Use tongs to shred the meat in the pan, discarding excess fat if desired. Mix well with juices. Taste and adjust salt if needed.

   Time: PT10M

10. Prepare Coleslaw

    In a large bowl, combine 16 oz shredded cabbage and carrots, 1/2 chopped purple onion, chopped cilantro, 1 sliced serrano chile, juice of 2 limes and 1 lemon, 2 tbsp olive oil, salt, pepper, and (optional) 1 tsp sugar and 2 tbsp mayo. Mix thoroughly.

    Time: PT10M

11. Grill Bread and Cheese

    Slice bolillo rolls. Spread mayo on cut sides. Grill cut side down on a griddle or skillet until golden. Grill slices of queso panela until lightly browned.

    Time: PT10M

    Temperature: Medium-high heat

12. Assemble Tortas

    Spread refried beans on bottom half of each roll. Top with grilled queso panela, a generous layer of pulled pork, and coleslaw. Spread avocado on top half of roll. Close sandwich and serve.

    Time: PT15M

13. Cleanup

    Wash all used utensils, blender, baking dish, bowls, cutting boards, and pans. Wipe down counters and stove.

    Time: PT1H

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

32g

Fiber

7g

Ingredient Substitutions

• Instead of Pork butt: Pork shoulder
• Instead of Bolillo bread: French rolls, Ciabatta
• Instead of Beer: Chicken broth, Non-alcoholic beer
• Instead of Chicken broth: Vegetable broth
• Instead of White onion: Yellow onion
• Instead of Olive oil: Vegetable oil
• Instead of Jalapef1o or serrano chile peppers: Anaheim pepper, Poblano pepper
• Instead of Lime: Lemon
• Instead of Apple cider vinegar: White vinegar
• Instead of Cilantro: Parsley
• Instead of Purple onion: White onion
• Instead of Lemon: Lime
• Instead of Queso panela: Mozzarella, Queso fresco
• Instead of Refried beans: Black beans

Equipment Needed

• Large baking dish or roasting pan
• Blender
• Mixing bowls
• Tongs
• Knife
• Cutting board
• Measuring cups and spoons
• Oven
• Griddle or skillet (optional)
• Spoon or spatula

Critical Steps — Do Not Skip

• Cut and season pork thoroughly for maximum flavor.
• Marinate pork at least 8 hours for best results.
• Blend braising liquid until smooth for even flavor.
• Roast pork low and slow until fork-tender.
• Shred pork while mixing with juices for moistness.

Chef Tips from the Video

• Let pork rest in its juices for 10 minutes before shredding for maximum moisture.
• Add pickled jalapeños or sliced tomatoes for extra flavor.
• Warm refried beans before spreading for easier assembly.

Troubleshooting

Storage

Refrigerator: Store pulled pork and coleslaw separately in airtight containers for up to 4 days.

Freezer: Pulled pork can be frozen up to 3 months. Thaw overnight in fridge.

Room temperature: Assembled tortas should be eaten within 2 hours.

Make-Ahead Tips

• Pulled pork can be made up to 3 days ahead and reheated gently.
• Coleslaw can be made 1 day ahead; drain excess liquid before serving.
• Marinate pork overnight for best flavor.