Sandwiches or tortas as they are known in Mexico, are an excellent way to use leftover turkey or pernil (pork shoulder) the day after Christmas or Thanksgiving. After a holiday in Mexico, my family would traditionally go to my grandmother’s house to reheat and share the leftovers. My favorite torta sandwiches were made with salted-cod, romeritos (similar to baby spinach) and mole, turkey with stuffing and, of course, sliced pork.
Now that I live in the States and experience more Cuban culture from my husband, we cook pernil for the holidays. It turns out so delicious that we prepare a large portion to have plenty left for sharing the next day with family. Today, I’ll show you how you can easily prepare these pernil sandwiches in your own home. Let’s cook!