Al Pastor-Style Pulled Pork & Pepper Jack Melt

Directions Print

For the Quick Pickled Pineapple, Red Onion & Jalapeño

1. Place jalapeño pepper, onion, and pineapple in a bowl.
2. Heat vinegar, sugar, salt, and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool slightly.
3. Pour vinegar mixture over jalapeño pepper, onion, and pineapple.
4. Refrigerate in an airtight container at least 2 hours or up to 6 days. Makes about 2½ cups.

For the Aleppo Pepper Pipian Verde

1. Roast pepitas on a sheet tray at 400°F until fragrant and golden brown, about 8 minutes.
2. Toss garlic, tomatillos, jalapeño pepper, onion, 1 tablespoon oil, pepper flakes, salt, and cumin in a bowl; transfer to a hotel pan and roast at 400°F until very tender and lightly caramelized, about 50 minutes; cool slightly.
3. Pulse pepitas in a food processor to fine crumbs. Add garlic mixture and cilantro; purée. With processor running, slowly drizzle in remaining 1 tablespoon oil to emulsify.
4. Refrigerate in an airtight container up to 6 days. Makes about 1¼ cups.

For the Al Pastor-Style Pulled Pork

1. Toss all ingredients in a bowl. Refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For the Yuca Frita

1. Heat yuca and 2 quarts salted water to a boil in a saucepan over high heat; reduce heat to medium and simmer until yuca is tender, about 10 minutes.
2. Drain and pat dry with paper towel; refrigerate in an airtight container up to 6 days. Makes about 3 cups.

For Serving

1. Heat pork on flat-top griddle over medium heat until it starts to caramelize, about 6 minutes, turning once.
2. Top with 2 slices cheese and cook until melted, about 2 minutes.
3. Brush 1 side of 2 bread slices with butter; place buttered side down on flat-top.
4. Top 1 slice of bread with a portion of Aleppo Pepper Pipian Verde and pork and cheese; cook until golden brown, about 5 minutes.
5. Top cheese with a portion of each tomato, Quick Pickled Pineapple, Red Onion, & Jalapeño, and remaining slice of bread.
6. Deep-fry a portion of yuca in vegetable oil at 350°F until golden brown and crisp, about 6 minutes; sprinkle with salt.