Tres Golpes Carnitas Sandwich
Tres Golpes Carnitas Sandwich
Ingredients
For the Carnitas
- 3 pounds pork shoulder, cut into 2-inch chunks
- 1 pound lard
- 1 orange, halved
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 cup water
For the Queso de Freír
- 1 pound queso de freír, sliced into 1/2-inch thick pieces
- 1/2 cup vegetable oil, for frying
For the Green Sauce
- 1 avocado, ripe, pitted and scooped
- 1/2 cup cilantro, fresh, packed
- 1 garlic clove
- 2 tablespoons lime juice, freshly squeezed
- 1/2 jalapeño, seeded and roughly chopped (optional, for heat)
- 1/4 cup mayonnaise
- 2 tablespoons water, or more, as needed
- 1/2 teaspoon kosher salt
For Assembly
- 4 brioche buns, or other soft sandwich rolls, split and toasted
- 1/4 cup red onion, thinly sliced, for topping
Instructions
- 1
Prepare the Carnitas: In a large, heavy-bottomed pot or Dutch oven, combine the pork shoulder chunks, lard, halved orange, smashed garlic cloves, bay leaves, kosher salt, and water. The liquid should just barely cover the pork. If not, add a little more water.
⏱️ 10 min
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the pork is very tender.
⏱️ 120 min
- 3
Remove the lid and increase the heat to medium. Continue to cook, stirring occasionally, for another 1 to 2 hours, or until all the water has evaporated and the pork begins to fry in its own rendered fat and lard. The pork should be golden brown and crispy on the edges. Remove the orange halves and bay leaves.
⏱️ 90 min
- 4
Carefully remove the carnitas from the pot, reserving about 1/4 cup of the rendered fat. Shred the carnitas using two forks, then return them to a large skillet with the reserved fat. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until extra crispy.
⏱️ 15 min
- 5
Prepare the Green Sauce: While the carnitas are cooking, combine the avocado, cilantro, garlic clove, lime juice, jalapeño (if using), mayonnaise, 2 tablespoons of water, and kosher salt in a blender or food processor. Blend until smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency. Taste and adjust seasoning as desired. Set aside.
⏱️ 10 min
- 6
Prepare the Queso de Freír: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the sliced queso de freír. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
⏱️ 10 min
- 7
Assemble the Sandwiches: Lightly toast the brioche buns. Spread a generous amount of the crispy carnitas on the bottom half of each bun. Top with a slice or two of the fried queso de freír. Drizzle generously with the green sauce and sprinkle with sliced red onion.
⏱️ 10 min
- 8
Place the top half of the bun on the sandwich and serve immediately. Enjoy the bold Dominican flavors!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tres Golpes Carnitas Sandwich
For the Carnitas
- 3 pounds pork shoulder, cut into 2-inch chunks
- 1 pound lard
- 1 orange, halved
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon kosher salt
- 1 cup water
For the Queso de Freír
- 1 pound queso de freír, sliced into 1/2-inch thick pieces
- 1/2 cup vegetable oil, for frying
For the Green Sauce
- 1 avocado, ripe, pitted and scooped
- 1/2 cup cilantro, fresh, packed
- 1 garlic clove
- 2 tablespoons lime juice, freshly squeezed
- 1/2 jalapeño, seeded and roughly chopped (optional, for heat)
- 1/4 cup mayonnaise
- 2 tablespoons water, or more, as needed
- 1/2 teaspoon kosher salt
For Assembly
- 4 brioche buns, or other soft sandwich rolls, split and toasted
- 1/4 cup red onion, thinly sliced, for topping
Instructions
- 1
Prepare the Carnitas: In a large, heavy-bottomed pot or Dutch oven, combine the pork shoulder chunks, lard, halved orange, smashed garlic cloves, bay leaves, kosher salt, and water. The liquid should just barely cover the pork. If not, add a little more water.
⏱️ 10 min - 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 hours, or until the pork is very tender.
⏱️ 120 min - 3
Remove the lid and increase the heat to medium. Continue to cook, stirring occasionally, for another 1 to 2 hours, or until all the water has evaporated and the pork begins to fry in its own rendered fat and lard. The pork should be golden brown and crispy on the edges. Remove the orange halves and bay leaves.
⏱️ 90 min - 4
Carefully remove the carnitas from the pot, reserving about 1/4 cup of the rendered fat. Shred the carnitas using two forks, then return them to a large skillet with the reserved fat. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until extra crispy.
⏱️ 15 min - 5
Prepare the Green Sauce: While the carnitas are cooking, combine the avocado, cilantro, garlic clove, lime juice, jalapeño (if using), mayonnaise, 2 tablespoons of water, and kosher salt in a blender or food processor. Blend until smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency. Taste and adjust seasoning as desired. Set aside.
⏱️ 10 min - 6
Prepare the Queso de Freír: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the sliced queso de freír. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
⏱️ 10 min - 7
Assemble the Sandwiches: Lightly toast the brioche buns. Spread a generous amount of the crispy carnitas on the bottom half of each bun. Top with a slice or two of the fried queso de freír. Drizzle generously with the green sauce and sprinkle with sliced red onion.
⏱️ 10 min - 8
Place the top half of the bun on the sandwich and serve immediately. Enjoy the bold Dominican flavors!
⏱️ 5 min