Pulled-Pork Torta

Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad.

Judith Finlayson
Source: EatingWell Magazine, January/February 2011

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Recipe Summary

total:
1 hr 10 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray.

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  • Heat leftover pork and sauce just until warm. Combine with tomatoes and chorizo (or pepperoni) in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with 1 tortilla. Spoon one-third of remaining mixture over the tortilla. Repeat twice, topping with the fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil.

  • Bake for 20 minutes. Remove the foil, sprinkle cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with scallions and cilantro, if desired.

Associated Recipes

Pulled Pork with Caramelized Onions

Nutrition Facts

Per Serving:
374 calories; protein 21.6g; carbohydrates 29.1g; dietary fiber 2.9g; sugars 10.8g; fat 17.9g; saturated fat 7.4g; cholesterol 68.8mg; vitamin a iu 541.9IU; vitamin c 14.1mg; folate 9.6mcg; calcium 208.1mg; iron 2.6mg; magnesium 21.8mg; potassium 272.8mg; sodium 585mg; thiamin 0.3mg; added sugar 4g.
Exchanges:

1 1/2 starch, 2 vegetable, 2 1/2 lean meat
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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bakerette87
Rating: 3 stars
05/07/2013
I wanted to make a fun Mexican dinner in honor of Cinco de Mayo. When I saw this recipe required me to make pulled pork I went for it (My husband adores pulled pork sandwiches). Overall I was unimpressed with the torta. It has good flavor but it doesn't taste very Mexican. The tomatoes don't add much and I didn't have a lot of juice to pour over the top of my torta. I think if I make this recipe again I might try adding some enchilada sauce over the top and mixing some green chilis into the pork. It's definitely easy to make aside from actually making the pulled pork but again not much of a Mexican dish. Read More
EatingWell User
Rating: 5 stars
12/10/2012
Quick and easy This was an easy and delicious meal and SO fast to put together. When I first read the steps I couldn't believe that all I had to do was layer tortillas and meat X 4 bake and top with cheese and bake again. Way easier than even a lasagne! I did not have chorizo or pepperoni so I just left that out. I also had to sub cheddar for the Monterey Jack. Everyone loved it and I will definitely make this again. Pros: Very fast to put together if you have left over pork roast. Cons: None for me but some may be put off by having to cook a roast beforehand. Read More
LogansMama
Rating: 4 stars
03/07/2017
This isn't a torta. A torta is a sandwich this would be more accurately described as a tortilla pie. I think it's probably based off of beef tinga. The base recipe for the pulled pork is very good. I used about 3 Chipotles plus about a tbsp of adobo sauce. Nice burn but not too much. It was fantastic. For this pie I browned a link of Mexican chorizo (casing removed) in place of the Spanish chorizo and drained it on a paper towel before adding to the mixture. It was very good. Not "authentic" or anything but the family enjoyed it and it was a great way to use up the extra pulled pork. Read More
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EatingWell User
Rating: 4 stars
02/23/2015
Awsome after a few tweeks The recipe seems to be for a northern palate. I made a half recipe added a jalapeno and an anaheim pepper then doubled the chipolte in adobo sauce. I added water to cover the pork and then removed the peppers and reduced the sauce after the pork was done(Before baking) Turned out excellent and better the second day. Pros: excellent use of pulled pork makes a lot of dinner Cons: not enough sauce to cover the meat in the slow cooker Read More
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