Directions

Make the Roast Pork:

1. Preheat the oven to 325°F.
2. In a blender, combine garlic, soy sauce, honey, salt, and pepper. Blend until smooth.
3. Place the pork in an oven-safe pan (like a Dutch oven) and pour the marinade over it, ensuring the pork is evenly coated. Cover the pan with a lid and roast the pork for 1 hour. After 1 hour, uncover the pan and flip the pork. Continue roasting, uncovered, for an additional 1 1/4 to 1 1/2 hours, basting occasionally, until the pork is tender.
4. Let the pork cool, then refrigerate for several hours or overnight to make slicing easier.

Prepare the Bacon and Beans:

1. In a large skillet, lay the bacon slices in a single layer and cook over medium heat for about 8 minutes, flipping occasionally, until crispy. Remove the bacon from the skillet and drain on paper towels. Retain about 2 tablespoons of bacon drippings in the skillet.
2. In a food processor, puree the black beans.
3. Add the pureed beans to the skillet with the bacon drippings and stir for 1-2 minutes to heat through and thicken. Remove from heat and set aside.

Finish the Tortas:

1. Preheat the oven to 400°F.
2. Slice the roasted pork as thinly as possible and let it come to room temperature.
3. Split the telera rolls in half, like a bagel. Place the bottom halves on a rimmed baking sheet and spread a generous layer of beans on each. Top each bean-coated bottom half with a portion of roast pork and 2 slices of bacon. Spread 2 tablespoons of crema on the cut side of the top halves of the rolls, then top with both cheeses and ham.
4. Place the top halves of the rolls (open-faced) on the baking sheet next to the bottom halves. Bake in the oven for 8-10 minutes, until the rolls are crispy, and the cheese has melted.
5. Once baked, remove the tortas from the oven and add 2 slices of avocado to each one. Top with pickled jalapeños and salsa verde. Close the tortas by flipping the top halves over onto the bottom halves.