- (2.5 - 3.5 lbs) Pork roast, Boneless shoulder
- (2) jalapeño peppers, chopped
- (1/2 oz) ginger root, sliced
- (several) garlic cloves, chopped
- (8 oz) crushed pineapple
- (1 oz) olive oil
- (1 heaping tsp) cumin
- (1 heaping tsp) oregano
- (16 oz) regular mayonnaise
- (5 oz) cilantro
- Mustard (we like coarse or whole seed)
- sliced pickles
- cheese slices (Provolone or Swiss)
- sourdough buns
- Thaw one boneless pork shoulder. Then slice the shoulder in half against the grain to make two thick, heavy steaks.
- In a bowl, prepare a marinade by combining the jalapeño peppers, ginger root, several cloves of garlic, crushed pineapple, olive oil, cumin and oregano.
- Coat the thawed steaks with the marinade. Place in Ziplock bags. Refrigerate overnight.
- About 8 hours before eating, place the pork in a sous vide at 176°F. (Cooking for most of the day to 176° produces a super tender, moist cut that will still slice apart for a sandwich rather than shredding like pulled pork -- which you get by cooking to a higher temperature.) If you don't have a sous vide, you can also smoke the steaks for several hours at 200°F until the internal temp of the meat reaches 176°F.
- About 30 minutes prior to eating, preheat the grill on its highest setting. Once hot, sear the shoulder for 1-2 minutes per side to get the fat on the outside nice and crispy. Once seared, remove from the grill and let rest.
- While the meat rests, add the mayo, several cloves of garlic and cilantro to a food processor or blender. Chop or blend together to prepare the cilantro mayo.
- Cut the pork into slices and assemble the sandwiches.
- Sliced bun or roll (we use soft, homemade sourdough buns but any hearty, soft roll or bun works well).
- Cilantro mayo
- Sliced pork
- Mustard (we like coarse or whole-seed mustard)
- Sliced pickles
- Provolone or Swiss cheese. You can melt down the cheese by using a torch (if you have one available) or by putting the sandwich back on the grill.