Cubano & Recipe

Prep and season

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. In a small bowl combine kosher salt, black pepper, cumin, and dried oregano. Rub the spice mix all over the pork. Roughly chop the onion and smash the garlic cloves.

Sear

Heat 1 tablespoon vegetable oil in a Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until browned on all sides to build flavor, then remove and set aside.

Braise

Lower heat to medium. Add the chopped onion and smashed garlic to the pot and cook 2–3 minutes until softened. Return the pork to the pot, add orange juice, lime juice, and 1 cup chicken broth (or water). The liquid should come about 1/3 of the way up the meat. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 2 hours, or until the pork is fork-tender and shreds easily.

Shred and crisp

Remove the pork from the oven and let rest 10 minutes. Transfer the pork to a cutting board, shred using two forks, and discard any large fat pieces if desired. For crisped carnitas, heat a large skillet over medium-high heat with a tablespoon of oil. Add shredded pork in a single layer and press lightly; cook, stirring occasionally, until edges are golden and crispy, about 6–8 minutes. Keep warm.

While the pork braises, whisk together 1/2 cup mayonnaise, 1 tablespoon finely chopped chipotle pepper, 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 minced garlic clove, 1/2 teaspoon honey, and 1/4 teaspoon kosher salt in a small bowl until smooth. Taste and adjust heat or acidity (add more adobo or lime). Refrigerate until assembly.

Prep potatoes

Cut the potatoes into 1/4–1/2-inch sticks for classic fries. Place the cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch; this helps them crisp.

Dry and first fry (blanch)

Drain and thoroughly dry the potatoes on clean kitchen towels. Heat vegetable oil in a heavy pot to 325°F (160°C). Working in batches, fry the potatoes 3–4 minutes until softened but not browned. Remove to a wire rack or paper towels to drain.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels or a rack and immediately season with 1 teaspoon kosher salt. Keep warm and serve alongside sandwiches.

Prepare rolls

Slice each roll horizontally. Butter the outside faces of each roll with softened butter (about 1 tablespoon per roll).

Layer the sandwich

On the bottom half of each roll spread 1–2 tablespoons chipotle aioli. Divide the shredded carnitas evenly between the two rolls (about half the pork per sandwich). Top the carnitas with sliced ham (2 oz per sandwich), then place two slices of Swiss cheese over the ham. Add dill pickle slices on top of the cheese. Spread more aioli on the top half of each roll and close the sandwich.

Press and brown

Heat a panini press, cast-iron skillet or heavy skillet over medium heat. If using a skillet, place the sandwich in the skillet and press with a heavy pan or a foil-wrapped brick. Cook 3–5 minutes per side (or in a press 4–6 minutes total) until the bread is golden and the cheese is melted. If using a skillet, flip once and press again. Remove, let rest 1 minute, then slice in half.

Serve

Serve the hot Cubano with fries on the side and any extra chipotle aioli for dipping.