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Latin Slow Cooker Pulled Pork Tortas
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4 (2 tablespoons) Land O Lakes® Butter Balls

1 (4- to 5-pound) pork blade or shoulder roast, cut in half

3/4 cup chicken broth

1 tablespoon garlic powder


1 tablespoon ground cumin

1 tablespoon chipotles in adobo sauce, chopped

1 medium orange, cut into 6 slices

1 teaspoon salt


12 bolillo rolls, split

1 (16-ounce) can refried black beans

1 1/2 cups pico de gallo

2 avocados, pitted, peeled, thinly sliced

Pickled jalapeño peppers, if desired

How to make

  1. STEP 1

    Melt Butter Balls in 12-inch skillet over high heat. Sear pork on all sides 10-15 minutes or until brown and crust begins to form. Place pork roast into 4- to 5-quart slow cooker.

  2. STEP 2

    Combine chicken broth, garlic powder, ground cumin and chipotles in bowl. Pour over pork roast; top with orange slices.

  3. STEP 3

    Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until pork pulls easily apart with fork. Remove pork from slow cooker. Pull pork into shreds using 2 forks, discarding fat.

  4. STEP 4

    Spread 2 tablespoons refried black beans onto inside of each bolillo roll. Fill with about 1/2 cup pulled pork, 2 tablespoons pico de gallo, sliced avocado and sliced jalapeño peppers, if desired.

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