Ingredients:
- 1/2 tsp ground cloves
- zest and juice of 2 limes
- the smallest bone-in ham available
- swiss cheese slices
- pickles , recipe follows
- chayote slaw , for serving, recipe follows
- plantain chips , for serving, recipe follows
- zest and juice of 1 lime
Directions:
- Sandwich:
- 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.
- Pickles:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.16 Kcal (2299 kJ) | ||
| Calories from fat | 114.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Cholesterol | 109.5mg | 36% | |
| Sodium | 10005.37mg | 417% | |
| Potassium | 826.42mg | 18% | |
| Total Carbs | 54.27g | 18% | |
| Sugars | 33.8g | 135% | |
| Dietary Fiber | 12.29g | 49% | |
| Protein | 46.86g | 94% | |
| Vitamin C | 95.9mg | 160% | |
| Iron | 3.3mg | 18% | |
| Calcium | 315mg | 31% | |
| Amount Per 100 g | |||
| Calories | 34.26 Kcal (143 kJ) | ||
| Calories from fat | 7.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 20% | |
|---|---|---|---|
| Cholesterol | 6.83mg | 36% | |
| Sodium | 624.28mg | 417% | |
| Potassium | 51.56mg | 18% | |
| Total Carbs | 3.39g | 18% | |
| Sugars | 2.11g | 135% | |
| Dietary Fiber | 0.77g | 49% | |
| Protein | 2.92g | 94% | |
| Vitamin C | 6mg | 160% | |
| Iron | 0.2mg | 18% | |
| Calcium | 19.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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