Sunday, March 28, 2010
Cuban Roasted Pork Sandwiches
For the first time in my adult life, I have a garden to tend. I dabbled in container gardening last year from my 3rd floor apartment window (with mixed results) but this is the real deal. We were lucky enough to inherit two garden plots smack dab in the middle of our backyard, plus a narrow strip up against the house. The next 6+ months, I hope, will be filled with all-we-can-eat, -can and –freeze produce.
This may seem a bit confident for a gardening neophyte but I owe my optimism to Tristan’s cousin Beryl (of Houseboat Eats) and her seriously green thumb. She spent last Sunday afternoon walking us through the basics, helping us prep the soil, warning us about greedy slugs and cat poop, strategizing what will go where and generally getting us super stoked about the possibilities. Without her, I’m afraid, it wouldn’t have been pretty.
So what do you feed hungry gardeners after a day of shoveling dirt? Sandwiches. But not just any sandwich, Cuban Roasted Pork sandwiches.
Most Seattleites will agree that the Cuban Roast sandwich at Paseo’s Caribbean Restaurant is pretty much the gold standard in these parts: toasted baguette, aioli, cilantro, crisp romaine, caramelized onions and chunks of the tenderest, juiciest pork you’ve ever had. It’s incredibly messy and delicious, which is exactly what I wanted to replicate.
So I bought a 5-pound pork shoulder and let it soak in a garlicky sour orange marinade overnight. And quite honestly, the oven did the rest of the work. While we were busy outside channeling our inner farmers, the oven slowly turned that shoulder into tender morsels.
Once Talley arrived, I toasted a good-quality baguette (splurge on the good stuff, bad bread = bad sandwich) and set up an assembly line of fixins. I normally encourage self-expression when it comes to food but each of these sandwich components is essential. Leave one out and you’ll be sorry.
Frankly, this endeavor made me a bit nervous since I’m not particularly schooled in the art of meat cookery, but I’m happy to report that the sandwiches were a smash hit. As a matter of fact, when foodies of Talley and Beryl’s caliber say that they were just as good as Paseo’s, I knew this was worth sharing.
Cuban Roasted Pork Sandwiches
Perfect after a day of gardening, for watching the game or for any informal get-together. Have a stack of napkins handy. Adapted from www.icuban.com.
1 pork shoulder (I used a 5-pounder to ensure lots of leftovers), bone-in if possible
20 cloves garlic
2 teaspoons salt
1 onion, diced
1 teaspoon dried oregano
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 1/2 cups olive oil
For the sandwich:
Caramelized onions (recipe follows)
Aioli or mayonnaise
Fresh cilantro sprigs
Romaine leaves, washed and dried
Place pork shoulder in a deep dish. Using a sharp knife or fork, pierce the meat multiple times on all sides. Set aside.
In the work bowl of a food processor, pulse the garlic and salt until finely chopped. Add the onion, oregano and juices; pulse until thoroughly mixed. In a medium saucepan, heat the olive oil over medium heat until warm. Whisk in the sour orange juice mixture and heat through. Pour marinade over the pork shoulder; cover and refrigerate 4 hours or overnight.
Preheat oven to 325°F. Remove the pork from the marinade and place, fattiest side up, in a Dutch oven. Transfer to oven and let roast, uncovered, for roughly 1 hour per pound (about 5 hours in this case), basting occasionally with some of the reserved marinade. Pork should easily fall apart with a fork when done. Remove from oven and transfer to a cutting board; let rest for 15 minutes.
Drain the accumulated fat from the Dutch oven. Set aside.
Using a sharp knife and/or two forks, shred pork into bite-sized pieces. Add it back to the Dutch oven and mix with browned bits on the bottom. This next step is optional but for maximum flavor, I strained the remaining marinade, skimmed off the oily top layer, and poured the rest (mainly flavorful citrus juices) over the shredded pork. I then brought it to a simmer, partially covered, over medium heat and cooked it for about 10 minutes, adding water when necessary. Season with salt to taste.
To assemble sandwiches: generously slather both sides of the toasted baguette with aioli or mayonnaise and pile on the shredded pork, caramelized onions, pickled jalepeños, cilantro and romaine leaves. Serve immediately.
2 teaspoons butter
1 tablespoon olive oil
2 large yellow onions, peeled and cut into ¼-inch half moon strips
1/2 teaspoon sugar
In a large skillet over medium heat, melt butter with oil. Add onions and sauté, stirring occasionally, for 10 minutes. Sprinkle with salt and sugar and continue cooking for another 15-20 minutes or until onions are very soft and have a deep caramelized color.