Servings: 4

4 rolls (bolillos, teleras or French rolls) 4 rolls (bolillos, teleras or French rolls)
1 1/4lb pork leg with a little fat 1 ¼lb pork leg with a little fat
1 1/2 cups refried beans 1 ½ cups refried beans
1 cup mayonnaise 1 cup mayonnaise
2 small white onions 2 small white onions
3 or 4 small plum tomatoes 3 or 4 small plum tomatoes
2 small avocados 2 small avocados
7 oz. can of jalapeño chiles in vinegar 7 oz. can of jalapeño chiles in vinegar
1/2 tsp sea salt ½ tsp sea salt

Preparing the Pork Filling
Place the pork and ¼ white onion in a large pot and cover with 2" of water.
Bring to a boil and then cook for 1 hour 15 minutes until you can pull the meat apart with a fork. Add water if needed so the pot doesn't go dry.
Remove the pork from the cooking liquid. (Save the liquid for use in another dish. It’s packed with flavor.)
Roughly chop the pork with a knife.
Use your fingers to pull the pork into bite-sized pieces.
Preheat 2 tablespoons cooking oil to medium hot and add the shredded pork and ½ teaspoon salt.
Cook for about 5 minutes stirring frequently to brown the pork.
Set the pork aside while you prepare the roll.
Assembling the Torta
Slice the roll in half and generously spread mayonnaise on both pieces.
Over medium heat, toast the bread with mayonnaise in the same pan that you browned the pork.
Spread refried beans on the bottom half of the bread.
Then, top with the browned pork.
Top the pork with shredded lettuce, sliced tomato, sliced onion, and vinegar jalapeños.
On the top half of the bread add avocado slices.
Carefully place the top half of the roll onto the torta.