Sliced Avocado

Half Avocado

Slow cooked carnitas, ham, salsa verde, crema, pickled jalapeños, queso fresca on a pressed cuban roll with garlic ghee fries

Preheat oven to 300°F (150°C) or set a slow cooker to low. Season pork shoulder pieces with 2 tsp salt, 1 tsp black pepper, cumin and oregano. Place pork in a braising pan or slow cooker with quartered onion, smashed garlic, bay leaves, orange juice, lime juice and chicken broth.

Prepare and cook

Cover and cook: in the oven cook covered for 3–4 hours until fork-tender, or in slow cooker on low for 6–8 hours. The meat should pull apart easily.

Shred and crisp: Remove pork and shred with two forks. Reserve 1/2 cup of cooking liquid. To get crisp edges (recommended): spread shredded pork on a rimmed baking sheet, sprinkle a little of the reserved cooking liquid, and broil for 4–6 minutes until edges brown. Alternatively, sauté in a skillet over medium-high heat with 1 tbsp oil until edges crisp.

Combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and bring to a simmer until sugar and salt dissolve.

Place sliced jalapeños in a heatproof jar, pour hot brine over them, let cool to room temperature, then refrigerate at least 30 minutes before using. Store up to 2 weeks.

Soak cut potatoes in cold water for 20–30 minutes to remove excess starch. Drain and thoroughly pat dry with towels.

Prep potatoes

Par-cook (optional for crispiness): toss fries with 1 tsp of the coarse salt and roast at 425°F (220°C) for 10–15 minutes until faintly golden, or par-boil for 4–5 minutes and drain well.

Heat a large skillet or frying pan over medium-high heat. Add 4 tbsp ghee and allow to melt and become fragrant but not smoking. Add minced garlic and cook 20–30 seconds until aromatic.

Add dried or par-cooked fries in a single layer (work in batches if needed). Cook, turning occasionally, until golden-brown and crisp, about 8–12 minutes. Sprinkle smoked paprika and remaining coarse salt toward the end and toss to coat.

Finish with chopped parsley (optional) and keep warm while assembling tortas.

Warm the rolls: split 4 Cuban rolls and brush cut sides lightly with softened butter (about 1 tbsp per roll) and 1/2 tsp vegetable oil spread thinly to aid crisping. Heat a griddle or large skillet over medium-high heat.

Layer sandwich: On the bottom half of each roll, spread about 2 tbsp salsa verde. Add 1/2 cup shredded carnitas per sandwich, then top with 2 slices of ham. Spoon about 2 tbsp crema over the meat, scatter 1/4 cup crumbled queso fresco, and top with 2 tbsp pickled jalapeños. Season lightly with black pepper.

Close the sandwich and press: brush the outside of each roll with remaining softened butter. Place sandwiches on the hot griddle or skillet, press with a heavy pan, sandwich press, or a weighted rack (about 2–3 minutes per side) until the bread is golden and slightly crisp and fillings are warmed through. If using an oven press, heat to 400°F and press for 4–6 minutes.

Slice each pressed torta in half and serve immediately with garlic ghee fries on the side.

pressed Cuban-style rolls (or bolillo/short baguette), split

slow-cooked pork carnitas, shredded

thinly sliced ham (deli-style)

salsa verde (tomatillo-based)

Mexican crema (or sour cream)

pickled jalapeños, drained

queso fresco, crumbled

unsalted butter (softened) for pressing

vegetable oil (for toasting/pressing)

salt

freshly ground black pepper

russet potatoes, cut into fries (about 1/3 - 1/2" thick)

ghee (clarified butter)

garlic cloves, minced

smoked paprika

coarse salt

freshly chopped parsley (optional)

pork shoulder (boneless), cut into 2–3" pieces

orange juice

lime juice

chicken broth (low sodium)

onion, quartered

garlic cloves, smashed

ground cumin

dried oregano

bay leaves

black pepper

jalapeños, sliced into rings

white vinegar

water

sugar

Kinda Sorta Torta (GFO)

Make Kinda Sorta Torta (GFO) Recipe in just 2h . Slow cooked carnitas, ham, salsa verde, crema, pickled jalapeños, queso fresca on a pressed cuban roll with garlic ghee fries

Kinda Sorta Torta (gfo) Recipe

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