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.

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

Street food$embarcaderoMon-Thu 11:00-21:00, Fri-Sat 10:00-22:00, Sun 10:00-21:00

Carnitas' Snack Shack on the Embarcadero in San Diego, Hanis Cavin's harbour-side window for carnitas tortas, schnitzel sandwiches and pork-belly tacos.

Try: Carnitas pork torta, schnitzel sandwich, pork belly tacos

1004 N Harbor Dr, San Diego, CA 92101

Hob Nob Hill ★ 4.3

BrunchOld-school all-day diner breakfast$$$10-20bankers-hillDaily 08:00-15:00Walk-in (OpenTable optional)

Hob Nob Hill on First Avenue in Bankers Hill, San Diego, the 1944 Bankers Hill all-day diner with corned beef hash, daily blue-plate specials and brunch.

Order: Buttermilk pancakes, corned beef hash, biscuits and gravy

2271 1st Ave, San Diego, CA 92101

Buona Forchetta ★ 4.5

Italian Wood-fired Pizza$$south-park

Buona Forchetta in San Diego is Matteo Cattaneo's South Park Naples-style pizzeria since 2011, holder of the Gambero Rosso Pizza Accreditation 2022.

Signature: Pizza Sofia, Pizza Margherita, Burrata appetiser

Order: Pizza Sofia with prosciutto and burrata; the margherita is the dough test.

Tip: No reservations on the patio; arrive by 5:30pm or after 8:30pm to skip the worst of the line.

3001 Beech St, San Diego, CA 92102 Book →

Phil's BBQ ★ 4.2

American BBQ$point-loma

Phil's BBQ on Sports Arena Boulevard in Point Loma, San Diego, the long-queue mesquite-grill counter selling sandwiches under fourteen and a half-rack.

Try: Ribs, pulled pork sandwich, BBQ chicken

3750 Sports Arena Blvd, San Diego, CA 92110

Ironside Fish and Oyster ★ 4.4

Seafood$$$little-italy

Ironside Fish and Oyster in San Diego is the Little Italy raw bar from Consortium Holdings, an India Street room with a piranha-skull installation and a wide.

Signature: Oyster tower, Connecticut lobster roll, Whole grilled branzino

Order: Connecticut-style lobster roll, hot with butter; the oyster tower to share.

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

1654 India St, San Diego, CA 92101 Book →

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