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Roast Pork Leg Sandwich Mexico City-Style

Name: Roast Pork Leg Sandwich Mexico City-Style
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 500 g Cooked shredded pork leg; 4 Bread rolls (bolillo); 200 g Refried beans; 2 Avocado; 2 Tomatoes; 0.25 Lettuce; 80 ml Mexican-style soured cream; 8 Pickled jalapeños

25 min (15 prep + 10 cook) Easy 4 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Classic Mexico City sandwich with roast pork leg, beans, avocado and pickled jalapeños.

About this recipe

The torta de pierna is one of the most traditional sandwiches of Mexico City: a crusty bolillo roll filled with roasted and pulled leg of pork, sometimes lightly fried, with refried beans, avocado, tomato, lettuce, pickled jalapeños and soured cream. Mexico City-style roast leg, seasoned with spices and orange, has been one of the most popular fillings in the capital's sandwich shops (torterías) for over a hundred years.

History & Origin

The tortería is a gastronomic institution of Mexico City. Tortas - sandwiches made with crusty bolillo rolls filled with multiple ingredients - are part of the capital's culinary DNA since the late nineteenth century, when French-style bakeries established during the Porfiriato era popularised the bolillo throughout the city. Roast pork leg became one of the star fillings of Mexico City sandwich shops for several practical reasons: it can be prepared in large quantities, keeps well throughout the day, can be served cold or hot, and its flavour improves over time. The most famous sandwich shops in CDMX include the pierna as one of their main options. The key to a good torta de pierna lies in the balance: the crusty bread, the juicy pork, the creaminess of the beans and avocado, the acidity of the tomato and the heat of the pickled jalapeño.

Estimated cost

£9.00

Total cost

£2.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

560

Calories

32g

Protein

58g

Carbohydrates

20g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If you don't have pre-cooked pork leg, roast it with garlic, orange, cumin and oregano for 2–3 hours at 160°C tightly covered in foil. Once cooked and cooled, shred or cut into thin slices.
2
Heat the shredded pork in a frying pan with a little oil and stock until hot and juicy. Optionally fry lightly to add a little colour.
3
Halve the bread rolls. Toast them on a griddle or in the oven. Spread hot refried beans on the bottom half and mashed avocado seasoned with salt and lime on the top half.
4
Place the hot pork on top of the beans. Add slices of tomato, lettuce and pickled jalapeños to taste.
5
Add soured cream and close the sandwich. Serve with extra jalapeños and green salsa on the side.