Tortas De Cochinita Pibil are a combination of super tender pork pibil between two toasty buns and layered with pickled onions, jalapeños and avocado. They’re messy, delicious and irresistible!

A Cochinita (Pork) Pibil Torta placed on a white plate with a drink on the back.

Mexican tortas are so good! They definitely hit the spot when I’m craving comfort food. The tender juicy shredded pork, the creamy avocados, and that amazing crisp from the onions. Yum!

This recipe is a little different than my Chipotle Pork Tortas. In here we’re using leftover pork pibil as I love to make tortas with it on the second day……the first day is always tacos.

Why you’ll love it

Great to make for a crowd! They’re so easy to assemble and everyone will love them!
So flavorful! The juicy is a little messy so make sure to grab lots of napkins.
20-minute meal: In less than an 20 minutes, dinner will be ready!

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Ingredients

The key to a perfect Mexican torta is the layering of flavors. Don’t skip the toppings!

Prepared Cochinita Pibil
Bolillo bread. If you can’t find these, you can use sub rolls, these are the perfect size for these type of sandwiches.
Enough butter for toasting the bread
Avocado
Pickled onions: The crunchiness is a must!
Mayonnaise or Chipotle crema (optional): It ads a little creaminess to the torta. If using Chipotle crema, it’ll ad a creamy smoky taste. So good!

The ingredients for this recipe on a gray board.

How to Make Tortas De Cochinita Pibil

Heating up cochinita pibil in a gray skillet.

Start by heating up the cochinita pibil in a skillet or saucepan over medium high heat.

Bolillo bread sliced in half and toasted with butter.

Then spread butter over the bolillo or bun and toast them lightly on a skillet. It adds that perfect crunch.

Now it’s time to assemble your tortas: Once the buns are toasted, spread mayo if you choose to use any.
On the bottom bun, pile on a generous amount of your saucy pulled pork.
Top it with pickled red onions for crunchy contrast then avocado and jalapeños.
Place the top bun on, press gently, and voilà! Ready to be enjoyed while warm.

Tips and Notes

Spice It Up: Feel free to add salsas to the layers of flavors. This chile de arbol salsa is perfect for it.
Make it Ahead: You can prep the all of the ingredients the day before, making it a quick and easy meal on busy days.

Storing

I recommend storing the meat, toppings, and buns separately until ready to reheat. Store the Cochinita Pibil for 3 to 4 days. Then follow the instructions here to reheat and make your tortas.

Serving Suggestions

This is a casual dish that doesn’t need much to be enjoyed! Serve these delicious Mexican sandwiches with elote in a cup or Mexican pasta salad for an easy side dish. Also, sides like sopa de fideo and chiles toreados would be just the perfect complement.

Why not serve yours with a side of veggies, like roasted brussels sprouts, papas a la diabla, champiñones or calabacitas? Or how about some arroz verde? There are so many great sides!

A Mexican torta placed on a white plate with a drink on the back.

An icon of a plate with a fork and knife.

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I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana

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