Preheat oven to 375°F. For carnitas, rub pork chunks with salt. In medium ovenproof pot, heat oil over medium-high heat and sear pork. Add cinnamon, chili powder, bay leaf and garlic. Fill pot about 2/3 of the way full with water. Cover and bring to boil. Once boiling, place in oven, uncovered. Bake 2-3 hours until fork tender, adding more water if pot gets too dry.
Meanwhile, whisk lime juice and honey in medium bowl. Add shredded cabbage and cilantro and toss. Set aside.
Spread 1/2 tablespoon butter on 1 side of bread slices. Place 4 slices buttered-side-down in preheated skillet over medium heat. Layer over with Wisconsin cheddar, pork carnitas, avocado slices, tomato slices, beans, cabbage slaw and 1 slice swiss cheese, in that order. Cover with remaining bread slices, buttered-side-up, and grill until golden brown, flipping once, until cheese is melted.
- 1 pound boneless pork shoulder, cut into 3-inch chunks
- 1 teaspoon salt
- 1 tablespoon oil
- 1/2 teaspoon cinnamon
- 3/4 teaspoon chili powder
- 1 bay leaf
- 2 cloves garlic, sliced
- Juice of 1 small lime
- 2 teaspoons honey
- 1 1/2 cups red cabbage, shredded
- 2 tablespoons chopped cilantro
- 4 tablespoons butter
- 8 slices high-quality white bread
- 1 cup Wisconsin Aged Cheddar cheese, shredded
- 1 avocado, sliced
- 1 large tomato, sliced
- 1 cup refried beans
- 4 thick slices Wisconsin Swiss cheese