Kinda Sorta Torta (gfo) Recipe

Prepare and cook

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.

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.

Prep potatoes

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

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.