Carnitas Sandwich Recipe

Season and sear

Preheat oven to 300°F (150°C). Pat pork pieces dry. Rub pork all over with kosher salt, black pepper, cumin, and oregano. In a large ovenproof Dutch oven or heavy pot set over medium-high heat, add 1–2 tbs neutral oil and sear pork on all sides until deeply browned, 3–4 minutes per side. Work in batches if needed; remove browned pork to a plate.

Braise

Reduce heat to medium. Add minced garlic to the pot and cook 30–60 seconds until fragrant. Return pork to the pot. Pour orange juice, lime juice and stock around the meat (not directly over seared surfaces). Add bay leaves. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the preheated oven. Roast for 2.5–3 hours, or until pork is very tender and pulls apart easily.

Shred and crisp

Remove pork from oven and transfer meat to a rimmed baking sheet or bowl. Discard bay leaves and skim and reserve about 1/2 cup of the braising liquid. Using two forks, shred the pork into bite-sized pieces. Spread shredded pork on a baking sheet in an even layer, drizzle reserved braising liquid over the top and dot with 1–2 tbs vegetable oil. Place under a preheated broiler or in a 450°F oven for 6–10 minutes until edges crisp and caramelize; toss once and broil another 4–6 minutes if desired for extra crispiness. Keep warm.

While pork roasts, whisk together ketchup, apple cider vinegar, brown sugar, Dijon, Worcestershire, smoked paprika, hot sauce, water and a pinch of salt in a small saucepan. Bring to a low simmer over medium-low heat, stirring, and cook 5–7 minutes until slightly thickened. Taste and adjust sweetness, acidity or heat. Remove from heat and set aside. Use some to toss with shredded pork if you like a saucier sandwich, reserving extra for serving.

In a large bowl combine shredded green cabbage, red cabbage, and carrot. In a small bowl whisk mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, salt and pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Chill briefly (15–20 minutes) to let flavors meld. Taste and adjust seasoning.

If using quick pickled red onions: place thinly sliced red onion in a jar or bowl. Heat 1/2 cup apple cider vinegar with 1/2 cup water, 1 tbs sugar and 1 tsp salt until sugar dissolves; pour over onions and let sit at least 15–30 minutes (longer for more flavor). Drain before using. Arrange dill pickle slices if using.

Prepare batter and oil

Heat oil in a pot or deep pan to 350°F (175°C) or until a small drop of batter sizzles and browns. While oil heats, whisk together flour, cornstarch, baking powder and 1 tsp salt in a bowl. Gradually whisk in cold beer or sparkling water until batter is smooth and slightly thick but still pourable.

Coat and fry

Separate onion into individual rings. Working in batches, dredge rings in a little extra flour (optional), then dip into batter to coat completely. Carefully lower rings into hot oil and fry until golden brown and crisp, about 2–3 minutes per side. Remove to a wire rack or paper towel-lined plate and season immediately with a pinch of salt. Keep warm or reheat briefly in a 350°F oven for a few minutes before assembling.

Toast buns: melt butter in a skillet over medium heat and toast cut side of buns until lightly golden.

Build the sandwich: spread a thin layer of barbecue sauce on the bottom bun. Pile 4–6 oz (about 1/2 cup) of shredded carnitas on the bun; if desired, toss the shredded pork with 1–2 tbs of the homemade barbecue sauce before placing it on the roll. Top pork with a generous spoonful of coleslaw, a few quick pickled red onions, and 1–2 dill pickle slices if using. Place one large onion ring on top of the pickles/coleslaw. Add cilantro leaves and an extra drizzle of barbecue sauce to taste. Close sandwich with top bun.

Serve immediately with lime wedges on the side. Leftover pork keeps well refrigerated for up to 3 days.