Carnitas Tortas

This Mexican sandwich is filled with delicious carnitas, refried beans, cheese, lettuce, and tomatoes.

Servings 4 sandwiches
Author Micha M


For the carnitas:

  • 3-5 pound Boston Butt/pork shoulder roast. Mine was a 5 pound bone in roast
  • 1 Tablespoon oil
  • 2 teaspoons dried oregano
  • To taste salt
  • To taste black pepper
  • 4 cloves garlic , minced
  • 1 medium onion , chopped
  • 1/2 to 1 jalapeño , seeded, ribs removed, and diced
  • 1/4 cup water

For the sandwiches:

  • 2 cups carnitas
  • 1 cup refried beans
  • 4 deli slices of Cheddar or Pepper Jack cheese
  • 1 cup shredded lettuce
  • 8 slices tomato


For the carnitas:

  1. Place the pork roast in the liner of a 4 to 6-quart slow cooker. Combine the oil and oregano and rub over the roast. Sprinkle with salt and pepper. Add the garlic, onions, and jalapeño on top of the roast. Pour water in the slow cooker.
  2. Cover and cook on low for 8 to 10 hours or on high for 5-6 or until tender. Cool slightly and shred. Moisten with some of the cooking juices.

To assemble the sandwiches:

  1. Cut open the bolillo rolls and remove part of the inside of the bread on the bottom. Spread each roll with 1/4 cup of the beans, top with 1/2 cup of the carnitas, a slice of cheese, lettuce and tomato.

Recipe Notes

There will be more carnitas than needed for the sandwiches. Freeze the extra or enjoy in tacos or burritos the next night.

Carnitas adapted from Good Cheap Eats and Melissa d’Arabian