Cheesy Crockpot Carnitas and Black Bean Torta Filling Step-by-step instructions

Before you start

Before you start, trim the pork shoulder of any large pieces of fat and cut it into 3- to 4-inch chunks so it fits evenly in the slow cooker. Mince the garlic, slice the jalapeños (removing seeds if you prefer less heat), and drain and rinse the black beans.

Have the orange juice measured and ready. You’ll also want to shred the cheese and have the serving toppings prepped—slice the avocado, chop the cilantro, and cut the lime wedges. Everything else is simply a matter of layering and letting the slow cooker work.

Instructions

Slow-Cooker Layering

1. 1Layer the Slow Cooker
   Place the seasoned black beans in an even layer in the bottom of a 6-quart slow cooker. Top with the pork shoulder chunks, spreading them out so they cover the beans. Pour the orange juice over the pork and beans. Scatter the minced garlic and sliced jalapeños over the top.
   Look for The beans form a base, and the pork is nestled on top with the citrus and aromatics.
   Tip For extra depth, brown the pork in a skillet before adding to the slow cooker, but this is optional.
2. 2Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours, until the pork is fork-tender and easily shreds. The beans will absorb the juices and become creamy. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the pork should be pull-apart tender and the beans soft and saucy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; each peek releases heat and adds time.

After the initial layering and before cooking, the slow cooker insert should be filled with an even layer of black beans, topped with pork chunks, and the orange juice should be pooled around the meat.

The garlic and jalapeños should be scattered over the top. The mixture should look colorful and aromatic, with the citrus scent coming through. Make sure everything is evenly distributed so the pork cooks uniformly.

Shredding and Melting

3. 3Shred the Pork
   Transfer the pork to a cutting board and shred it using two forks. Return the shredded pork to the slow cooker and stir it into the beans, mixing well to combine.
   Look for The pork shreds easily and mixes with the beans to create a hearty filling.
   Tip If the mixture seems dry, add a splash of orange juice or some of the cooking liquid.
4. 4Melt the Cheese
   Sprinkle the shredded Oaxaca and Chihuahua cheeses evenly over the hot pork and bean mixture. Cover the slow cooker and let it sit for 5 to 10 minutes, until the cheese is fully melted and bubbly.
   Look for The cheese melts into a gooey, golden layer over the filling.
   Tip For a browner top, transfer the mixture to a baking dish and broil for 2-3 minutes after melting.

After 8 hours, the pork should be fork-tender and easily pull apart. The beans should be soft and have absorbed most of the liquid, creating a thick, saucy base. When you shred the pork and stir it into the beans, the mixture should be cohesive and moist. Once the cheese is added and melted, it should form a gooey, golden layer that stretches when you lift a spoon.

Serving and Assembly

5. 5Toast the Rolls
   Split the telera rolls and toast them cut-side up on a baking sheet under the broiler or in a toaster until lightly golden and crisp.
   Look for The rolls are golden and crisp on the cut side, soft in the middle.
   Tip Toasting prevents sogginess when you pile on the filling.
6. 6Assemble the Tortas
   Spoon a generous amount of the cheesy pork and bean filling onto the bottom half of each toasted roll. Top with sliced avocado, pickled jalapeños, a drizzle of Mexican crema, fresh cilantro, and a squeeze of lime. Close the sandwich with the top half.
   Look for The tortas are loaded with creamy avocado, tangy pickles, and fresh herbs.
   Tip Serve extra lime wedges on the side so everyone can adjust the brightness.
7. 7Serve or Bowl It
   Alternatively, serve the cheesy carnitas and black bean mixture over rice, in burrito bowls, or with tortilla chips. Garnish with the avocado, pickled jalapeños, crema, cilantro, and lime as desired.
   Look for The filling is versatile and works beautifully as a bowl topping.
   Tip For a low-fuss dinner, skip the rolls and serve the filling over warm tortillas.

The toasted rolls should be crisp on the cut side and soft inside. When you spoon the filling onto the rolls, it should be hot and cheesy, with the pork and beans clinging together. The toppings—avocado, pickled jalapeños, crema, cilantro, and lime—should be fresh and ready to go. The finished tortas should be hearty, colorful, and ready to eat immediately.

Common mistakes

One common mistake is lifting the lid too often during the slow-cook phase—this releases heat and extends the cooking time. Another is not trimming the pork well enough, leaving large fat caps that don’t render fully; trim to 1/4-inch fat.

Overcrowding the slow cooker can also lead to uneven cooking, but with 3 pounds in a 6-quart cooker, you’re fine. Finally, don’t skip toasting the rolls—it’s the difference between a sturdy torta and a soggy one. If the filling is too wet, use a slotted spoon to serve.

How to tell it’s done

The pork is done when it shreds easily with a fork—it should offer no resistance and be moist, not dry. The internal temperature should register at least 145°F (63°C), but after 8 hours on LOW it will be well above that, typically around 190°F to 200°F (88°C to 93°C), which is ideal for shredding.

The beans should be tender and have absorbed the cooking liquid, and the cheese should be completely melted and bubbly when you add it. If the mixture seems too saucy, let it cook uncovered for 15-20 minutes to thicken.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest