Oct 03, 2025
- For the Marinade:
- 1 cup kosher salt
- 1/2 cup dried oregano
- 1/3 cup black pepper
- 1/3 cup ground cumin
- 2 cups vegetable oil
- 10 cloves garlic, minced
- For the Sandwich:
- 8 pounds Boston butt pork roast, bone and skin removed
- 4 pounds beef bottom round steaks, cut into 1/2-inch cubes
- 4 pounds cooked ham steaks, cut into 1/2-inch cubes
- 10–15 hoagie rolls (preferably Puerto Rican Sobao bread; Majorca sweet bread as a variation)
- Mr. Salsa Mayo-Ketchup Garlic Sauce, for spreading (available at mrsalsastore.com)
- Nacho cheese sauce, for spreading
- Potato sticks, for topping
- Ketchup, for topping
- Lettuce and tomato slices (optional)
- Cooking spray
- Large skillet for cooking meats
- Roasting pan for pork
- Oven for roasting pork
- 1. Prepare the Marinade: In a large bowl, combine kosher salt, dried oregano, black pepper, ground cumin, vegetable oil, and minced garlic. Mix well to form a paste. Divide into three portions for the pork, beef, and ham.
- 2. Marinate the Meats: Place the pork roast, cubed beef, and cubed ham in separate bowls or resealable bags. Rub each meat with its portion of the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
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3. Cook the Meats:
- Pork: Preheat the oven to 325°F (165°C). Place the marinated pork roast in a roasting pan and cook for 3–4 hours until tender and shreddable. Shred using two forks.
- Beef: Heat a large skillet over medium-high heat and lightly coat with cooking spray. Cook the marinated beef cubes in batches until browned and cooked through, about 5–7 minutes per batch.
- Ham: In the same skillet, cook the ham cubes until lightly caramelized, about 3–5 minutes.
- 4. Assemble the Tripleta: Slice Sobao bread (or Majorca sweet bread) lengthwise and lightly toast if desired. Spread Mr. Salsa Mayo-Ketchup Garlic Sauce and nacho cheese sauce on both sides. Layer shredded pork, beef cubes, and ham cubes on the bottom half. Top with potato sticks, a drizzle of ketchup, and optional lettuce and tomato slices. Place the top half of the bread and press gently.
- 5. Serve: Slice in half and serve immediately with extra Mr. Salsa Mayo-Ketchup Garlic Sauce on the side. Pair with plantain chips or a cold Malta for an authentic Puerto Rican experience.
- Total Time: 5 hours (including marinating and cooking)
- Yield: 10–15 sandwiches
