Directions

1. Season the Pork: Place the pork shoulder chunks into a large, heavy-bottomed pot or Dutch oven. Season the meat generously with the kosher salt, black pepper, Mexican oregano, and ground cumin.
2. Simmer and Slow Cook: Nestle the quartered white onion, smashed garlic cloves, and bay leaves among the seasoned pork pieces. Pour over the orange juice and lime juice, then drop the squeezed orange halves directly into the pot. Pour in the Mexican Coke. Bring liquid to a boil, cover and reduce to low heat. Simmer for 2-3 hours.
3. Shred the Meat and Crisp: Carefully transfer meat from pot to baking sheet. Use forks to shred tender meat. Add a small amount of marinade from pot to baking sheet. Bake at 400 for 10-20 minutes or until crisp.
4. Prep the Roll: Slice your rolls in half horizontally. Spread a little butter on the cut sides and toast them face-down on your hot skillet until golden brown and crisp. Spread a generous layer of mustard evenly across both toasted inner halves of the split roll.
5. Layer the Ingredients: On the bottom half of the bolillo, layer the sliced ham first. Follow with the warm shredded pork carnitas, the thin pickle slices, and finally, top it with the Swiss cheese slices.
6. Press and Toast: Heat a heavy skillet, pan, or comal over medium heat. Place the torta in the pan. Cook for 3 minutes until the bottom crust is deeply golden brown and the cheese is melting.