![]() There is a restaurant in seattle called Paseo. It has a sandwich that when I first tried it made me cry it was so incredibly good. This is going to be a longer post because it is a food of love and requires patience. It is worth it. Over the years I've fiddled and fooled around trying to come close to the original and made it my own. I made this because one of my best friends had surgery just before christmas and I wanted to make her food to feed her (and her family) for a few meals so she didn't have to worry about it. Food is 100% my love language. I don't feel like I'm particularly good at giving gifts, Food, Music, Words of Affirmation and Acts of Service are my main love languages. My friends son (who is also my friend of course) said it was "the best sandwich he ever had" You can serve this meat on a sandwich, or over rice or even make tacos. If you don't like garlic and onions just stop reading now. This had obscene sexy quantities of both. Also I would put the sauce on everything. Without more jabbering click read more to see the recipe and steps: Ingredients: 1 9 lb Pork Shoulder Butt Roast Bone In (I mean you can use boneless but you wont get the collagen and we like that) also don’t trim the fat ( again, you can… but the fat keeps it moist and delicious) 5 Sweet onions (yeah you read that right all in all I used 5 whole onions) sliced into little strips 3 Bulbs (yes Bulbs… not cloves) of garlic. Orange Juice… uhhhh I didn’t measure maybe 3 -5 cups? I think it depends on the size of your pork. In your slow cooker, or dutch oven you want it to go just about half way up the pork. 4 limes (and zest of 2) 6-7 sprigs of fresh oregano 2 bunches of Cilantro (If you don’t like cilantro… again this recipe may not be for you I cant really imagine it without.) Lime Pepper (I recently discovered this and its pretty fantastic) Garlic Powder (because 3 whole bulbs of garlic isn’t nearly enough) Cumin Mayonnaise (for the Magic Sauce)… 2 cups maybe? I made a lot of sauce Romaine Lettuce Dark Rum ( 1 – 2 oz) Olive Oil. pickled jalapenos (I get mild because I'm a wimp... but you do you) French Bread, Small Baguettes or decent hoagie rolls ( I think traditionally they are on a French bread roll but my grocery didn’t have that so I opted for the bakeries hoagie rolls) For sandwiches Rice if you don’t eat bread (or if you want a variety because you will have a lot of pork) Tortillas if you want to do tacos (I made some pickled red onions to additionally go on the tacos) ![]() let me weigh in on the debate of cooking pork shoulder butt in a slow cooker. 1. Get the pork with the bone in and a nice layer of fat and don’t you dare cut any of it off. Collagen is a good thing, and fat keeps things moist. 2. Use fresh herbs when you can. These still have the oils in them that will add more flavor I think in a slow cook. 3. Place all your aromatics on the bottom so that flavor heats up and is in the steaming part of the slow cooker. 4. Make sure you have some moisture about half way up your pork. I’m using a combo of orange juice and lime juice here. Other recipes will use stock, I’ve seen ones with soda depending on what style of pulled pork you are doing…. But give it enough of a bath to keep it juicy. 5. There is great debate on this point. In my opinion once that lid is on… don’t touch it for like 8 hours. (Depending on the size of your meat of course) . Some recipes say to flip every hour but every time you open that lid you let heat and steam out which can make things dry and tough. If you have the fat on top when you put the pork in, and just let it do its thing on low, it will be delicious. Thank you for coming to my ted talk. Of course the particular shoulder butt I got was ever so slightly too big for my slow cooker so I ended up needing to turn it a couple times because it didn't seal properly... If I had been remotely clever I would have dumped this into my really large roasting pan I used for the turkey and covered it in foil and cooked it in the oven... I was not clever. It still turned out amazing. Usually I do about half this recipe with a much smaller roast but since I was feeding several people ... well I just misjudged. Directions: Put one of the onions, sliced and 1 bulb of garlic, all skins removed and chopped finely in the bottom of the crock pot. (or roasting pan if you bought a massive roast that doesn't fit in you slow cooker) Then I put the juice and zest of 1 lime in the crock pot… and threw in the little lime bodies. To the crockpot as well. I rubbed the lime pepper (which has salt, pepper, garlic and lime zest) all over the pork and put it in the crock pot. I chopped up the leaves of about 5 of the oregano stems, and also 1/3 of one bunch of cilantro and put them in too. I then poured the Orange juice (I used no pulp but you do what suits you) Put the lid on and cook… this, for me took about 12 hours.. partly I think because the pork was so big the lid didn’t close all the way I discovered (oops) I don’t usually turn it but because of this it wasn’t cooking evenly so I did turn it once about 6 hours in. Cook it till its easy to shred and bone slides right out. After its shredded let it simmer some more in the juices about another hour. While its cooking chop the top bit off the garlic mostly wrap it some foil and drizzle with olive oil on the inside and roast it at 375 till soft and caramelized 15-30 minutes (depending on the size of your bulbs and power of your oven. Caramelize the rest of your onions in a large pan, drizzle some olive oil, medium low, till they start to turn a light golden brown, stirring every so often… to get them where I wanted them took about an hour and a half maybe… It’s a labor of love. Right as they are at that light golden brown… the magic .. throw in that shot or two of rum. Let that all cook in and the onions are now a darker golden brown and the alcohol is evaporated. Remove from the heat and set aside… try not to eat them all because you will want them later. Make the Magic Sauce. In a small medium size bowl Put the another third of the bunch of chopped cilantro, the zest and juice of another 2 limes, the leaves of another 2-3 sprigs of oregano also chopped, and the mayonnaise, I also added some of the lime pepper and some of the garlic powder, a few dashes of cumin and 2. of the bulbs of the roasted garlic removed from the skins and mushed up. Then add scoops of mayonnaise until it reaches a consistency of something in-between a sauce and a spread adjust for seasonings till you like it. Once the pork is cooked, remove it from the liquid, remove the bone and shred it up. SAVE THE LIQUID. This will be used for cooking rice, making soup etc. Once you chill it there will be a fat layer… I use that too in the rice and soup etc in place off the olive oil or butter. Waste not and all. If you are making rice I used one cup of the pork liquid (its pretty strong so I didn’t want to overload the flavor) 3 cups of water, The other 3rd of the bunch of Cilantro chopped up and another couple sprigs of Oregano with the leaves chopped up. Juice and zest of another lime. I used Jasmine rice .. so it was 2 cups rice to 4 cups liquid. It was like a 30 minute steam. For the sandwiches - Toast your rolls to your desired toastiness or don’t.. but I do recommend because it will help the bread not get soggy from the sauce and the juices of the meat etc. Spread the Mojo sauce on both sides of the bread ( I don’t think it’s a traditional Mojo sauce but its what I call it) , Put a couple leaves of Romaine on the bottom side ( I do the bottom because again when the sauce runs down it helps create a barrier from things getting soggy) Top with a generous helping of pork, top with the caramelized rum onions, (optional – add pickled onions or pickled jalapenos) put the top of the bread on. ![]() I ate this sandwich multiple times over the course of the week and never tired of it. Id alternate it with rice bowls and tacos. and did the happy food dance each time. ![]() To do a rice bowl: For the Rice bowl. Rip up a couple – few leaves of romaine in the bottom of a large bowl, top with about ½ cup to cup of rice (depending on how hungry you are), a generous heaping of pork, the caramelized rum onions. Drizzle with the magic sauce. optional – add pickled onions or pickled jalapenos) Tacos were not pictured... but essentially similar to the sandwich. Toast your tortilla, smear some of the magic sauce add meat, caramelized onions. Top with pickled onions, jalapenos and cilantro. Or alternatively take some of the magi sauce and mix it with a little cabbage to make a coleslaw and place on top.
You could also do this with a romaine lettuce leaf or butter lettuce leaf and make a lettuce wrap. ENJOY!
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