• 1 Stone & Skillet English Muffin
  • 4oz carnitas (recipe below).
  • 2 tablespoons refried beans
  • 1oz Oaxaca cheese
  • Pickled onions (recipe below)
  • Avocado slices
  • Chipotle Sauce (recipe below)
  • Cholula Hot Sauce

Slow Cooker Carnitas Recipe:

  • 2lbs Pork Butt (cubed into 2-inch chunks)
  • 2 cups rendered pork fat, or lard

Chipotle Sauce:

  • 3 chipotle peppers in Adobo sauce, chopped (find in Mexican section of your supermarket)
  • 1/2 cup mayonnaise
  • 2 cloves chopped garlic
  • 1 teaspoon smoked paprika

Pickled Onions

  • 1 small red onion thinly sliced
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar


Slow Cooker Carnitas Recipe:

  1. Sprinkle pork generously with salt
  2. Place lard and pork into a slow cooker and set to high
  3. Cook for 3 hours until pork in tender
  4. Shred pork and crisp up in fry pan on med-high heat

Chipotle Sauce:

  1. Mix all ingredients together

Pickled Onions

  1. Place onions, sugar, and red wine vinegar and let pickle for at least 4 hours.

Assemble The Torta

  1. Slice open English Muffin
  2. Spread refried beans on bottom muffin and chipotle sauce on top muffin
  3. Place crispy carnitas on top of refried beans
  4. Top with onions, cheese, avocado slices, and hot sauce
  5. Put on top muffin and eat!
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