Croque La Monica Recipe

Season & sear

Pat pork pieces dry. In a large bowl toss pork with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano and 1 tsp smoked paprika so pieces are evenly coated. Heat 2 tbs olive oil in a heavy-bottomed pot (or pressure cooker on sauté) over medium-high heat. Working in batches, sear pork until browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Aromatics & braising liquid

Add the crushed garlic to the pot and cook 30 seconds until fragrant. Pour in the juice of 1 orange, 2 tbs fresh lime juice and 250 ml chicken broth, scraping up any browned bits from the bottom of the pot. Return pork to the pot and nestle into the liquid.

Pressure-cook (quick) or oven-braise (alternative)

Pressure cooker: Lock lid and cook on high pressure 30 minutes, then allow a 10–15 minute natural release. Oven braise: Preheat oven to 160°C (325°F). Cover pot and braise in oven 1.75–2 hours until pork is very tender and shreddable. (Either method yields tender carnitas.)

Shred & crisp

Remove pork and shred with two forks, discarding excess fat and any large bones. To get crisp edges: spread shredded pork on a rimmed baking sheet, spoon a few tablespoons of the braising liquid over it, then broil for 4–6 minutes until edges crisp (watch closely). Alternatively, crisp in a hot skillet for 3–4 minutes.

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine 120 ml apple cider vinegar, 60 ml water, 1 tbs sugar and 1 tsp kosher salt. Warm just until sugar and salt dissolve, pour over onions. Let sit at least 15 minutes at room temperature (longer yields tangier flavor). Chill if making ahead. Use a slotted spoon to top the sandwiches.

In a small bowl combine 120 ml mayonnaise with 2 tbs finely chopped cilantro, 1 tbs chopped parsley and 1 tbs fresh lime juice. Taste and season with a pinch of salt if needed. This is the herb mayo for spreading on bread.

Grate 200 g Gruyère and set aside. Mix 2 tsp Dijon mustard with a little extra mayo (if desired) to make a thin smear for inside the sandwiches. Keep softened butter for grilling the bread.

Lay out 8 slices of bread. Spread one side of each slice lightly with softened butter (for the outside). On the unbuttered side of 4 slices spread a thin layer of Dijon mustard (or mustard-mayo), then add a generous layer (about 150–200 g total per sandwich pair) of warm shredded carnitas, a spoonful of pickled pink onion, and a handful of grated Gruyère. Spoon 1–2 tbs herb mayo on the remaining 4 slices and place mayo-side down to close sandwiches.

Heat a large skillet or griddle over medium heat. Add sandwiches and cook 3–4 minutes per side until bread is golden brown and cheese is melted, pressing gently with a spatula. For an extra-melty finish, after browning both sides transfer sandwiches to a 190°C (375°F) oven for 3–5 minutes or place under a broiler for 1–2 minutes until cheese is bubbly (watch closely).

Remove, rest 1 minute, slice on a bias and serve topped with extra pickled onions and a sprinkle of chopped fresh herbs (cilantro/parsley) if desired.

Soft-boil eggs: bring a pot of water to a gentle boil, add eggs and cook 6–7 minutes for a jammy yolk. Transfer to an ice bath 2 minutes, peel and halve. In a small bowl whisk 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp kosher salt and 1/2 tsp black pepper to make the vinaigrette. Toss mixed baby greens and halved cherry tomatoes with vinaigrette, divide among plates, top with halved soft-boiled eggs and a spoonful of pickled onions. Serve alongside the sandwich.

Preheat oven to 220°C (425°F). Toss 600 g halved baby potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1 tsp kosher salt until evenly coated. Spread on a baking sheet in a single layer and roast 20–30 minutes, turning once, until potatoes are golden and crisp. Finish with 1 tbs chopped fresh parsley and serve alongside the sandwich.