ingredients
- 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
preparation
Slow Cooker Carnitas Recipe:
- Sprinkle pork generously with salt
- Place lard and pork into a slow cooker and set to high
- Cook for 3 hours until pork in tender
- Shred pork and crisp up in fry pan on med-high heat
Chipotle Sauce:
- Mix all ingredients together
Pickled Onions
- Place onions, sugar, and red wine vinegar and let pickle for at least 4 hours.
Assemble The Torta
- Slice open English Muffin
- Spread refried beans on bottom muffin and chipotle sauce on top muffin
- Place crispy carnitas on top of refried beans
- Top with onions, cheese, avocado slices, and hot sauce
- Put on top muffin and eat!
