Mexican Pork Leg Torta is the perfect combination of slow-cooked pork leg with the Mexican bolillo. This hearty sandwich is a favorite of many sandwich lovers, combining the succulent juiciness of marinated pork with the crisp freshness of sliced avocado, tangy pickled jalapeños, and the creamy allure of refried beans. Perfect for any meal.
Torta de Pierna de Puerco
Besides the famous Ham Torta, our Mexican pork leg Torta (Torta de pierna) is one of the most popular sandwiches in Mexico. Every region has its own version, which is made using either bolillos or teleras. Some people might add cheese or cream, but the basic ingredients are always the same. Oftentimes, the families that prepare roasted pork leg for Christmas or New Year’s Eve will make sure to buy enough bread to use the next day for the famous “recalentado,” which is when they reheat the leftovers and make sandwiches out of the meat.
In This Post
This recipe uses roasted pork leg or shoulder, so, as I mentioned before, it is the perfect way to use leftover pork to make this sandwich. It doesn’t matter if your pork is cooked with wine or adobo; as long as it’s pork, you can make this delicious torta! If you love tortas as much as I do, check the recipe for the famous “Ham Sandwich,” the drowned sandwich in sauce from Jalisco called “Torta Ahogada,” and the famous “Torta de la Barda” from my hometown.
Enjoy this recipe, and come back to let me know what you think!
How to make Mexican Pork Leg Torta
Ingredients:
- Slice baked pork meat ( pork leg or pork shoulder)
- Crusty bread rolls, bolillos, teleras, or other crusty rolls
- Refried beans, black or pinto
- Mayonnaise
- Shredded lettuce
- tomato slices
- Thinly sliced white or red onion for topping
- Pickled jalapeños for serving
- Slice avocado (optional)
DIRECTIONS:
This recipe is straightforward, so there is no need to separate into sessions.
- Slice the bread in half and remove the crumb. Spread the beans on the bottom part of the bread and mayonnaise on the top side.
- Warm the pork leg slices on a hot griddle for a couple of minutes, turning once.
- Place 2 slices of pork leg on top of the bottom slice of bread (many places chop up the meat when serving it; you can do this instead if you don’t want the meat in slices). Top with the shredded lettuce, avocado, tomato slices, and onion. Add the pickled jalapeños (if you like), or served next to a bowl with salsa, and season with salt.
Notes and Tips for Mexican Pork Leg Torta:
- If you want to warm the sandwich, place it on a hot griddle over medium-high heat and toast the bread on both sides until crispy (you can add a dab of butter to the skillet if you want).
- If you would like to season a piece of pork for your tortas, my blog has two recipes: roasted pork leg marinade in pineapple and apple cider vinegar and easy roasted pork with garlic cloves, onion, oregano, cumin, whole black pepper, and orange juice.
- Bolillos (Mexican French rolls) or teleras are the traditional bread for these tortas; however, any crusty sandwich rolls will work.
- Some favorite add-ons are avocado slices, jalapeño chiles, and pickled carrots.
Now, you have an excellent way to use those roasted pork leftovers and add your extra fillings.
Buen Provecho!
Mely,
What to Serve with this Torta
This filling dish is enjoyed with a few toppings, such as avocado, lettuce, jalapeños, and onions. A common accompaniment is a refreshing beverage like a Mexican soda or an agua fresca like horchata or jamaica.
More Authentic Mexican Recipes To Enjoy
If you enjoyed the flavor of this for pork leg torta, take a look at some of these other authentic Mexican recipes:
If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
Frequently Asked Questions About Pork Tortas
Before I share my recipe, I feel like I need to answer the questions I always get:
What is a pork torta?
A pork torta is a traditional Mexican sandwich that includes pork (like carnitas, al pastor, or leftover roasted pork) as the main protein, along with various toppings like avocado, beans, lettuce, tomatoes, onions, and often jalapeños or salsa. It is served on a bolillo or telera roll.
What types of pork meat are best in tortas?
Common types of pork used in tortas include:
- Carnitas: Slow-cooked, crispy on the outside, and juicy on the inside.
- Roasted Pork Leg: The pork is roasted for hours as a main dish, and the leftovers are perfect for tortas.
- Ham: This is a very popular sandwich among children and adults alike.
- Cochinita Pibil: This is the equivalent to the American pulled pork, but with a tangy twist of achiote and orange juice.
What kind of bread is used for a pork torta?
The traditional bread is the bolillo or telera roll. Both of these breads are soft on the inside and slightly crusty on the outside. They are perfect for holding all the ingredients without falling apart.
What toppings are best for a pork torta?
Typical toppings include:
- Refried beans
- Avocado or guacamole
- Lettuce
- Sliced tomatoes
- Sliced onions
- Pickled jalapeños
- Condiments such as mayonnaise,salsa, or hot sauce
Can I make a pork torta ahead of time?
While you can prepare the ingredients beforehand, assembling the torta just before eating is best to prevent the bread from becoming soggy. Store the components separately in the refrigerator and assemble them when ready to eat.
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If you like sandwiches please share your special recipe in the comments.
📖 Recipe
Mexican Pork Leg Torta
Ingredients
- 4 slices of baked pork meat about 3 oz per sandwich
- 2 crusty bread rolls bolillos, teleras, or other crusty rolls
- 4 tablespoons of refried beans black or pinto
- 2 tablespoons of mayonnaise
- ½ cup of shredded lettuce
- 4 tomato slices
- Thinly sliced onions for topping
- Pickled jalapeños for serving
Instructions
- Slice the bread in half and remove the crumb. Spread the beans on the bottom part of the bread and mayonnaise on the top side.
- Warm the pork leg slices on a hot griddle for a couple of minutes, turning once.
- Place 2 slices of pork leg on top of the bottom slice of bread (many places chop up the meat when serving it; you can do this instead if you don’t want the meat in slices). Top with the shredded lettuce, avocado, tomato slices, and onion. Add the pickled jalapeños (if you like), and season with salt.
If you want to warm the sandwich, place it on a hot griddle and warm the bread on both sides until it is crispy (you can add a dab of butter to the griddle if you want).
Notes
- If you want to warm the sandwich, place it on a hot griddle over medium-high heat and toast the bread on both sides until crispy (you can add a dab of butter to the skillet if you want).
- If you would like to season a piece of pork for your tortas, my blog has two recipes: roasted pork leg marinade in pineapple and apple cider vinegar and easy roasted pork with garlic cloves, onion, oregano, cumin, whole black pepper, and orange juice.
- Bolillos (Mexican French rolls) or teleras are the traditional bread for these tortas; however, any crusty sandwich rolls will work.
- Some favorite add-ons are avocado slices, jalapeño chiles, and pickled carrots.
- Not everyone warms up the meat when making this sandwich; The same applies to warming up the whole sandwich once assembled. Many street vendors offer the option of a cold torta or warm torta.
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Victor Walter
I’m working on getting my foster child to cook. He’s 15. He’s Native American and Mexican. His tastes run to his Mexican heritage in food. He cooked the Mexican Pork leg torta sandwich AFTER cooking the Mexican pork leg roast under my supervision. He did a brilliant job! It was great seeing the pride on his face. I almost cried it tasted sooooo good. Fantastic meal!
mmartinez
Hello Victor.
That is so nice of you to trach him about his heritage. After reading your comment, I feel proud of him too.