Mexican Torta

Step 1

Slice the 4 rolls in half horizontally. Spread the cut sides with the 1/4 cup mayonnaise and set aside.

Step 2

Season the 1 lb pork shoulder with the 1 tsp salt and 1/2 tsp black pepper. Heat a skillet over medium-high and cook the pork until browned and cooked through, about 10-12 minutes per side. Let rest 5 minutes, then slice thinly.

Step 3

Toast the rolls cut-side down in the same skillet over medium heat until golden, about 2 minutes.

Step 4

Mash the 1 avocado with a fork and spread it on the bottom halves of the rolls.

Step 5

Layer the sliced pork, 1 sliced tomato, and 2 cups lettuce on the bottom halves. Close with the top halves and press gently.

Step 6

If desired, tie each torta with kitchen twine to hold it together. Serve immediately.