Carnitas
2 1/2 tablespoons ground cumin
2 tablespoons dried Mexican oregano leaves
1 tablespoon chili powder
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon pepper
1.8 kilograms boneless pork shoulder, cut into chunks
About 35 grams kosher salt
Real California clarified butter, as needed
Juice of 2 large navel oranges
About 40 grams chicken stock
Juice of 1/2 lime
3 bay leaves
Sun-Dried Tomato and Jalapeno Jam:
Real California clarified butter, as needed
200 grams sun-dried tomatoes (dry, not marinated in oil), small diced
120 grams jalapeños, seeded and small diced
80 grams shallots, very small diced
15 grams grated garlic
230 grams chicken stock
115 grams red wine vinegar
Pinch sugar
Salt to taste
Sandwich
80 grams Real California Colby Jack cheese, thinly sliced or shredded, room temperature
2 slices Texas Toast-style bread
Real California clarified butter, as needed
To make the Carnitas: Combine cumin, oregano, chili powder, coriander, garlic powder, onion powder, paprika, cinnamon, and pepper. Generously season pork with salt, then generously add the spice mixture (reuse any remaining). Arrange pork on a rack over a sheet pan and refrigerate, uncovered, for 24 to 48 hours.
Heat a large Dutch oven with butter and sear pork on all sides, being careful not to burn spices. Reduce to low and add orange juice, stock, lime juice, and bay leaves. Simmer, uncovered, for 7 to 9 hours. Add salt to taste. Remove from the heat and shred pork.
To make the Sun-Dried Tomato and Jalapeño Jam: In a saute pan, heat butter. Add tomatoes, jalapenos, and shallots and cook until tender, about 10 minutes. Add garlic and cook 1 to 2 minutes. Add stock, vinegar, and sugar and cook until mixture is jammy and almost dry. Add salt to taste.
To prepare the Sandwich: Spread 35 grams of warm jam on one slice of bread. Top with cheese and 45 grams of warm carnitas (see chef notes). In a pan over medium-low, heat butter. Add sandwich and cook until golden brown on both sides. Cut in half diagonally.
Chef Notes: Use more or less cheese, carnitas, and jam depending on the size of the Texas toast. And make sure the carnitas aren’t too wet before they goes onto the sandwich—it could make the sandwich soggy.
Recipe courtesy of Peter Mountford, Kendall College at National Louis University, Chicago, Illinois
