Carnitas Sando Recipe

Season and braise

Preheat oven to 300°F (150°C). Pat pork pieces dry and rub with 1.5 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano. Place pork in a heavy oven-safe pot (Dutch oven) with smashed garlic, orange juice and spent orange halves, lime juice and 1 bay leaf. Add just enough water to come about 1/3 up the meat (about 1 cup). Bring to a gentle simmer on the stovetop over medium heat.

Cover pot and transfer to the oven. Braise until pork is fork-tender and easily shreds, about 2 to 2 1/2 hours.

Shred and crisp

Remove pork to a tray and shred with two forks, reserving braising liquid. Skim fat from liquid and save 2 tablespoons of rendered fat if present. Heat 2 tbs vegetable oil (or reserved fat) in a wide skillet over medium-high heat. Add shredded pork in an even layer and fry, pressing lightly, until edges become deeply browned and slightly crisp, 6–8 minutes. Spoon some of the reserved braising liquid over the pork during cooking to keep moist, 1–2 tbs total. Adjust salt to taste.

Remove stems and seeds from morita chilies if you want less heat. Place chilies in a bowl and cover with 1 cup hot water; let soak 15 minutes until softened.

Drain chilies (reserve soaking liquid). In a blender, combine softened chilies, 1/4 cup chopped white onion, 1 garlic clove, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1 tsp vegetable oil. Add 2–3 tbs of the reserved soaking liquid to help puree. Blend until smooth. Taste and adjust salt, add more vinegar or honey if needed. Strain if a smoother sauce is desired. This will yield about 3/4–1 cup sauce.

If using prepared chili mayo, reserve 1 cup. To make your own, whisk together 3/4 cup mayonnaise with 3–4 tbs morita chili sauce (from previous section) until well combined. Adjust to taste. Refrigerate until assembly.

Slice Big Ed's rolls in half and spread butter (about 1/2 tbs per cut side) on the cut faces. Heat a griddle or heavy skillet over medium heat. Toast rolls, buttered side down, until golden brown and crisp, about 1–2 minutes. Keep warm.

Prepare toppings: finely chop 1/2 cup white onion; shred 2 cups cabbage; thinly slice radishes; crumble cotija; chop cilantro; warm yuca chips if desired. Make fried eggs: heat 1 tbs oil in a nonstick pan over medium. Crack eggs and fry to desired doneness (sunny-side up recommended) until whites set but yolks still runny, about 2–3 minutes; season with a pinch of salt.

Assemble sandwiches: spread about 2 tbs chili mayo on the bottom half of each toasted roll. Pile 3/4 cup crisped carnitas on top. Spoon 1–2 tbs morita chili sauce over the carnitas for extra heat. Scatter 2 tbs chopped onion, a handful (about 1/2 cup) shredded cabbage, a few radish slices and a sprinkle (about 2 tbs) cotija cheese. Add cilantro leaves and place a fried egg on top if using. Top with a few yuca chips for crunch and close sandwich with the top roll.

Serve immediately with lime wedges on the side for squeezing over the carnitas. Leftover carnitas can be refrigerated for up to 3 days.