History

Hanis Cavin opened Carnitas' Snack Shack on University Avenue in North Park in 2011 as a no-reservations pork-focused walk-up window. The Triple Threat sandwich combines three preparations of pork in one build; it became the citywide signature plate, anchored the Embarcadero waterfront expansion, and led the brand's growth across the county.

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Common allergens: Gluten, Egg, Dairy

Make it at home

Yield 4Hands-on 1 hrTotal 7 hrDifficulty Intermediate

Ingredients

  • 1.5kg bone-in pork shoulder (for the pulled pork)
  • For the shoulder rub: 1 tbsp coarse salt
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 240ml chicken stock
  • 60ml apple cider vinegar
  • For the schnitzel: 4 boneless pork loin cutlets (140g each), pounded to 1cm thickness
  • 100g all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, beaten with 2 tbsp milk
  • 150g panko breadcrumbs
  • Neutral oil for shallow-frying
  • 8 slices applewood-smoked bacon
  • For the pepperoncini relish: 200g jarred pepperoncini, drained and finely chopped
  • 1 small red bell pepper finely diced
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • For the shack aioli: 200g good mayonnaise
  • 2 garlic cloves finely grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • pinch of cayenne
  • 4 soft kaiser rolls
  • 30g butter, for toasting the rolls

Method

  1. Make the pulled pork: rub the shoulder with the rub mix. Refrigerate 4 hours minimum (overnight is better).
  2. Heat oven to 150C. Place the shoulder in a deep roasting pan, add stock and cider vinegar to the bottom, cover with foil.
  3. Braise 5 to 6 hours until the meat shreds easily with a fork. Rest 20 minutes, then pull into coarse shreds; toss with the pan juices.
  4. Cook the bacon in a heavy pan over medium heat until crisp, 6 to 8 minutes. Drain on paper.
  5. Make the schnitzel: dredge the pounded loin cutlets in seasoned flour, dip in egg wash, then press into panko to coat thoroughly.
  6. Heat 1cm of oil to 180C in a heavy skillet. Fry the cutlets 2 to 3 minutes per side until deep golden. Drain on paper.
  7. Make the pepperoncini relish: combine all ingredients, let stand 20 minutes.
  8. Make the aioli: whisk all ingredients smooth.
  9. Butter the cut sides of the kaiser rolls and toast on a hot griddle until golden.
  10. Build: bun bottom, schmear of aioli, pork loin schnitzel, mound of pulled pork, two slices of bacon, generous spoon of pepperoncini relish, top bun. Press lightly and serve immediately.

Tip from the editors. Each pork preparation can be made a day ahead and reheated; building the sandwich fresh-fried and just-toasted is what gives the right textural contrast.

Where to eat carnitas' snack shack triple threat pork sandwich

Carnitas' Snack Shack Triple Threat Pork Sandwich in San Diego

Carnitas' Snack Shack Embarcadero ★ 4.4

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Hob Nob Hill ★ 4.3

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Buona Forchetta ★ 4.5

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Phil's BBQ ★ 4.2

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Ironside Fish and Oyster ★ 4.4

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TipHappy hour at the bar runs $2 oysters Mon-Fri 3-5pm; the back patio gets sun until 7pm.

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