Simple Carnitas Tortas

Directions

• Step 1: Preparing Lard – Begin by heating 1 1/2 pounds of lard in a deep pot over medium-high heat. Keep it uncovered to avoid condensation.
• Step 2: Preparing Pork – Cube 2 pounds of boneless pork shoulder into 2-inch pieces. This size ensures even cooking.
• Step 3: Cooking Pork – Add the pork cubes to the melted lard. Reduce heat to medium-low, and simmer for 30 minutes until they start to turn golden.
• Step 4: Adding Oranges – Juice 3 Valencia oranges. Add the juice and 1 1/2 tablespoons of fine salt to the pot after the initial 30-minute cook time, then cook for another 30 minutes.
• Step 5: Draining Pork – Once tender and browned, remove the pork using tongs or a slotted spoon. Drain on a paper towel or in a colander.
• Step 6: Making Salsa – Roast 3 Roma tomatoes in a skillet until blackened. Toast 10 chiles de árbol lightly. Blend tomatoes, chiles, 2 cloves garlic, and a pinch of salt into a smooth salsa.
• Step 7: Assembling Tortas – Spread each of the bottom halves of 4 bolillo rolls with the carnitas. Top with sliced avocado, diced onion, and cilantro. Drizzle with salsa, then cover with roll tops.