Total Time:
65 hr 55 min
1 hr
48 hr 30 min
16 hr 25 min

10 to 12 sandwiches

  • Pork:
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground allspice
  • 1 teaspoon ground mustard seed
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground fennel seed
  • 2 bay leaves
  • 3 to 4 pounds pork butt (shoulder)
  • Marinade:
  • 2 bunches fresh cilantro, roughly chopped
  • 1/4 cup garlic cloves
  • 1 pinch salt
  • 2 bottles beer (Belgian white is best, but German wheat or lager work)
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • Ham:
  • 4 tablespoons honey
  • 4 tablespoons Dijon mustard
  • 4 tablespoons brown sugar
  • 2 rings fresh cut pineapple, pureed (or two 6-ounce cans pineapple juice)
  • The smallest bone-in ham available
  • 2 bottles beer (Belgian white is best, but German wheat or lager work)
  • Sandwich:
  • 1 loaf ciabatta
  • Olive oil, for drizzling
  • Swiss cheese slices
  • Pickles, recipe follows
  • Chayote Slaw, for serving, recipe follows
  • Plantain Chips, for serving, recipe follows
  • Pickles:
  • 12 kirby cucumbers
  • 4 cups white vinegar
  • 3/4 cup fine salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon whole peppercorns
  • 2 teaspoons whole coriander
  • 4 bay leaves
  • 2 cloves garlic, sliced
  • 1/2 bunch fresh dill, chopped
  • Chayote Slaw:
  • 1 pint radishes
  • 2 chayote squash
  • 1/4 cup fresh cilantro leaves
  • Zest and juice of 1 lime
  • Salt
  • Plantain Chips:
  • 2 green plantains
  • Vegetable oil, for frying
  • 1 pinch salt
  • 1 pinch sugar
  • For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside.

  • For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours.

  • Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices.

  • For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham. Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices.

  • For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham.

  • To assemble: Preheat the broiler. Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat. Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias. Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Put the cucumbers in an ice bath.

  • Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil.

  • Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully

  • submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine.

Chayote Slaw:
  • Slice the radishes and chayote 1/4-inch thick on a mandoline. Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary.

Plantain Chips:
  • Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline.

  • Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes.

  • Remove to a mixing bowl lined with a paper towel to absorb excess oil. Add the salt and sugar and toss.

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