2 tablespoons ground coffee
2 tablespoons light brown sugar
1 tablespoon ground chipotle powder
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
2 pounds pork butt (pork shoulder)
1 onion, peeled and sliced 1/2 inch thick
1 bay leaf
1/2 cup dark rum
1 tablespoon olive oil
1 medium onion, diced small (about 3/4 cup)
4 cloves garlic, sliced
3/4 teaspoon kosher salt
12 ounces butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups diced)
3 cups low-sodium chicken stock, plus more as needed
1/8 teaspoon crushed red pepper flakes
1/2 cup low-fat half-and-half
1/4 cup light beer
1/8 teaspoon ground nutmeg
1 cup shredded extra-sharp Cheddar (about 4 ounces)
1 cup red wine vinegar
3 cloves garlic, crushed
3/4 teaspoon kosher salt
2 medium carrots, peeled and sliced thin on a deep bias 1/4 inch thick
1/2 cup fresh parsley leaves
1 tablespoon fresh oregano leaves
2 teaspoons crushed red pepper flakes
1/4 cup extra-virgin olive oil
8 slices Canadian bacon (1 ounce each)
4 Cuban rolls, each about 4 inches long or four 4-inch sections of a soft hoagie style roll with crunchy exteriors
Eight 1/8-inch-thick slices Gruyere (about 1/2 ounce each)
12 fried plantain chips, crushed, for serving
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