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1
For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves.
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2
Then rub over the pork butt and set aside.
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3
For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer.
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Puree until the mixture becomes pesto-like.
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Then add the remaining beer, lime zest and juice and orange zest and juice.
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6
Cover the pork butt and marinate in the refrigerator for 48 hours.
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7
Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours.
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8
Pull the meat and leave in its juices.
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9
For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree.
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Smother over the outside of the ham.
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11
Put the ham in a roasting pan and surround with beer.
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Cover with tin foil.
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13
Cook until the meat pulls effortlessly off the bone, 8 to 10 hours.
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14
Pull the meat and leave in its juices.
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15
For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes.
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16
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.
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To assemble: Preheat the broiler.
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18
Layer the bottom half of the bread with the pulled pork and ham.
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19
Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat.
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20
Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes.
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Top with other half of bread and slice the sandwich in half diagonally on a long bias.
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22
Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains.
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23
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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24
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.
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25
Put the cucumbers in an ice bath.
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26
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.
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Pull the cucumbers from the ice bath and add to mason jars.
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28
Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully
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submerged.
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30
Do not refrigerate for 24 hours.
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Always store the pickles in the brine.
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32
Slice the radishes and chayote 1/4-inch thick on a mandoline.
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33
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.
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34
Score the plantains on 2 sides and peel the skin.
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35
Thinly slice small circles using a mandoline.
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36
Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes.
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37
Remove to a mixing bowl lined with a paper towel to absorb excess oil.
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38
Add the salt and sugar and toss.
