We had a great vacation this past Summer to Oregon & Washington and in the process stopped at the most fantastic restaurant in Bend, OR called Spork. It was so good, we went there twice! My favorite thing on the menu was a carnitas sandwich (the “Carnitas Sando”) that I promised myself I would do my best to re-create when I got home. I made some changes to the original mostly because the ingredients were not easy to come by (see how many stores in your area sell Yucca chips). Anyway, it only took me 2 months to do it (Ha!), but here it is in all it’s glory with my little slice of variation on it:
- Big Bob Gibson’s Peach Pork Butt
- Trader Joes’ par-baked bread
- Trader Joe’s plantain chips
- Trader Joe’s sweet and hot pickled jalapenos
- Pickled Red Onions
- Shredded Cabbage & Radish
- Creamy Chipotle Sauce
- Cotija cheese
- One egg
I put the bread in the oven, pulled it out when mostly done, got the egg frying in a skillet, and got another hot skillet going at the same time w/ a little olive oil in it. I then started assembling all of the rest of the ingredients above onto the sandwich bread put the whole thing onto the hot skillet and put another pot on top of the sandwich to get a good brown on the bottom of the bread…I flipped it after maybe 30 seconds and browned the other side. I took the whole thing off, opened it up, dropped my fried egg into it, gave it a good smash to get the beautiful yolk flowing all through it and then went to town!
One of the best sandwiches I’ve had in my entire life…you really should try the real deal at Spork…thanks for the inspiration!