[pulled pork]
4 lb. pork butt
1/2 c. apple cider
1/4 c. Worcestershire sauce
5 cloves garlic
2 c. brown sugar
1 c. Dijon mustard
1 dried ancho chile
1/2 t. red pepper flakes
1 t. ground black pepper
1 1/2 t. salt
1/8 c. smoked paprika
1 t. fresh chopped rosemary
1 ½ quarts cold water
» Mix all ingredients except pork in a large container. Cut pork butt into three or four smaller pieces and place in container with marinade. Allow to sit, refrigerated, for a minimum of 24 hours or up to three days.
» Pour all ingredients into a large stock pot or braising pan. For stovetop cooking, put over medium-low heat and cook 2-4 hours, or until meat begins to shred. To prepare in the oven, cook at 300 F. Cover with foil for the first two hours, then uncover and continue to roast until meat falls apart.
» Once done, cut the heat and allow meat to cool. Place meat with braising liquid in refrigerator, and allow to rest, overnight if possible. Heat and serve, or use to build a Cuban.
[grilled chicken cuban]
3 oz. pulled pork
1/2 grilled chicken breast, sliced
1 T. chipotle aioli
1 T. Dijon mustard
Dill pickle slices
» Pile listed ingredients on each sandwich.
(Companion Bakery’s John Dough rolls are recommended.)
» Heat a pan (cast iron is best) over medium heat. Add butter and place sandwich in the skillet. Press down on the sandwich with a spatula and place a weight on top (such as a brick wrapped in foil). After 30 to 60 seconds, or until sandwich is golden brown and crispy, flip and repeat.
Recipe from Kingside Diner
Photo courtesy of Kingside Diner
