Carnitas Nachos

Cut the pork shoulder into 2-inch pieces. Season generously with kosher salt and toss to combine. Let sit at room temperature for about 30 minutes.

In a large Dutch oven, add the lard and place over medium heat. Once melted, add the pork pieces, ensuring they are submerged in the lard.

Squeeze the juice of one orange into the pot. Add the halved orange, quartered onion, crushed garlic cloves, bay leaves, toasted cumin seeds, dried oregano, and a 12-ounce bottle of Coca-Cola (preferably Mexican Coca-Cola for its cane sugar).

Cover the pot, bring to a simmer over medium-high heat, then reduce heat to low and braise for 3 hours, or until the pork is fork-tender. Stir every 30 minutes, ensuring the pork remains submerged.

Remove the pork from the liquid and place it on a rimmed baking sheet. Let cool to room temperature, then cover and refrigerate overnight. Reserve the cooking liquid.

The next day, shred the chilled carnitas using two forks, two spoons, or your hands. Spread the shredded pork onto a clean baking sheet.

Drizzle the shredded carnitas with some of the reserved cooking fat. Broil on high for 5-10 minutes, or until browned and crispy. Alternatively, pan-fry in batches until crispy.

Spread tortilla chips evenly on a baking sheet. Top with a layer of shredded cheese, followed by the crispy carnitas, and then more cheese.

Scatter sliced radishes, jalapenos, crumbled cotija cheese, and fresh cilantro over the cheese and carnitas.

Bake in a preheated oven at 375°F (190°C) for 5-7 minutes, or until the cheese is melted and bubbly.

Remove from oven and top with dollops of guacamole and pico de gallo. Serve immediately with lime wedges.

Slice the Hawaiian rolls in half horizontally. Brush the cut sides with melted butter.

On the bottom halves of the rolls, layer slices of Black Forest ham, a generous amount of shredded carnitas, dill pickle slices, and Swiss cheese.

Drizzle yellow mustard over the cheese. Place the top halves of the rolls, butter-side up, onto the sandwiches.

Place the assembled sandwiches onto a baking sheet lined with parchment paper. Place another baking sheet on top of the sandwiches and weigh it down with a heavy cast-iron skillet. Bake at 375°F (190°C) for 7-10 minutes, or until the bread is toasted and the cheese is melted.

Remove the top baking sheet and skillet. Slice the sandwiches into individual portions and serve immediately.