Duck Fat Cubano

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta

Chef Edwin De La Rosa of Middle Child Clubhouse | Philadelphia

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Adapted by StarChefs | december 2023

INGREDIENTS

Sofrito:
Yield: 2 quarts
320 grams cilantro leaves
1.32 kilograms yellow onion
120 grams garlic
160 grams serrano chile
200 grams lime juice

Adobo:
Yield: 4 quarts
1 kilogram sweet paprika
500 grams smoked paprika
80 grams garlic powder
80 grams onion powder
60 grams ground turmeric
85 grams dried oregano
20 grams salt
155 grams cumin seed, toasted and ground
15 grams black peppercorn, toasted and ground
15 grams mustard seed, toasted and ground

Pernil:
7 kilograms Niman Ranch Iberian Duroc pork shoulder
35 grams salt
35 grams ground black pepper
600 grams rendered duck fat, warmed
30 grams chopped garlic
500 grams chopped yellow onion
2 bay leaves
2 oranges, quartered and juiced
2 limes, quartered and juiced

To Assemble and Serve:
Yield: 1 sandwich
1 ciabatta loaf, halved
2 ounces mayonnaise
2 ounces yellow mustard
6 slices pickles
2 slices Swiss cheese
2 ounces sliced Niman Ranch uncured ham
Clarified butter

METHOD

For the Sofrito:
In a Vitamix blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Adobo:
In a bowl, mix to combine all ingredients. Transfer to an airtight container and reserve.

For the Pernil:
Place pork shoulders into hotel pans. Season with salt, pepper, duck fat, 350 grams Sofrito, and 300 grams Adobo. Mix to ensure pork shoulders are evenly coated. Add remaining ingredients and enough water until the liquid reaches halfway up the pork. Cover hotel pan with aluminum foil and refrigerate overnight. The next day, heat oven to 200°F. Remove foil and cook 12 hours. Remove from oven and let rest 12 hours. Pull meat from bone and shred, reserving braising liquid. Place shredded pork in a separate hotel pan with 500 grams reserved braising liquid. Mix to combine, then divide into 6-ounce portions. Reserve.

To Assemble and Serve:
On a work surface, spread mayonnaise on both halves of the ciabatta. On the top half, add mustard, pickles, cheese, and ham. On the bottom half, add 6 ounces warmed Pernil. Close sandwich. In a sauté pan over medium heat, melt butter. Toast sandwich 5 minutes, using a sandwich press and basting the sides of the sandwich with any liquid. Flip sandwich over and press with a sandwich press. Toast an additional 3 minutes. Transfer sandwich to a serving plate and slice in half.

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