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Posts tagged ‘pork shoulder’

Portable Pork Sandwich

Roast Pork, slaw and sauce

The Brooklyn Flea is not just a flea market it has some of the best street food in Brooklyn. Every time I go I run to this food stand, there are two guys there who always have a huge pork roast, its juicy and tender, fragrent with herbs and oh so delicious. They slice it off right in front of you, lay it on a crusty ciabatta roll and you are in pork heaven. My recipe is honoring them and their tasty pork sandwiches. I have made a few changes to how they serve their sandwich. Instead of ciabatta I am serving on warm flatbread and they don’t put any sauce I have made a recipe for a simple but very tasty sauce that you drizzle over the meat. I am also adding a simple slaw that is equally delicious on the sandwich.

The pork roast is marinated with garlic, rosemary and olive oil ¬†for at least 2 hours preferably overnight, I blast it in a 450 degree oven then roast at 350 degrees for at least 4 hours or until the meat literally falls off the bone. I use a graniteware pan for this, if you don’t have one of those black and white speckled roasters you should get one. Whether it’s chicken, pork, lamb, beef or turkey your meat comes out tender and juicy and perfectly roasted and I have to add that it takes less time in these pans, the lid fits tightly and the meat actually browns in the pan without uncovering it.

Serves 8 or more

The Pork roast:

1 Pork Shoulder Roast approx 5- 8 pounds bone in

4-6 Large Cloves garlic a larger roast use more garlic

1 stem rosemary (should yield 2 generous tbs of chopped rosemary)

1/4 cup olive oil

salt and pepper

  1. Pre-heat oven to 450 degrees
  2. Peel and crush garlic, remove rosemary from stem and give a rough chop, smash with some salt in mortar. Add the olive oil and smash it all together.
  3. Place your pork shoulder in roasting pan preferably one with a lid ( I use those black and white speckled ones,made by graniteware) if you don’t have a roasting pan with a lid just cover tightly with aluminum foil)
  4. Massage the garlic,rosemary olive oil paste into the roast. Give it a good rub down you want it to really penetrate the roast.Salt and pepper your preference how much. Refrigerate. (RECOMMENDATION:Its best to marinade 2 hours even better overnight so the pork really takes on the flavors). An hour before roasting take out of refrigerator and bring to room temperature. Cover with lid or aluminum foil and place in the oven at 450 for 20 minutes. Then reduce the heat to 350 and bake for at least 4 hours. You want that roast to be so tender it literally falls apart when you place the fork in.

The sauce

2 cloves garlic

1/2 cup olive oil

1 cup Chopped flat leaf parsley

1 pinch crushed hot pepper flakes

1 lemon juiced

salt and pepper to taste

The Slaw

1/2 Large head green cabbage (Or 1 whole small head of cabbage)

8 radishes

1/4 cup white wine vinegar

2 teaspoons sugar

1 teaspoon dijon mustard

2 tablespoons olive oil

1/2 teaspoon celery seed

1/2 teaspoon salt

A few turns of the pepper mill (3-4)

Flat Bread

  1. Mince the garlic finely, fine chop the parsley, add the hot pepper flakes and salt and pepper and add all to a mixing bowl, whisk to combine. Cover and let stand so the flavors will incorporate. NOTE: You can use food processor for the parsley and garlic 2 pulses.
  2. When the pork roast is done let sit for 30-60 minutes. Warm your flat bread. I use my tongs and heat directly on my gas burner flipping it so that each side is heated. Pull some of that delicious pork (you can dip the pork in the pan juices and place in the warm flat bread and drizzle with the sauce. Either fold or wrap your sandwich and enjoy
  3. The radish and cabbage slaw: For a large cabbage Cut in half then in quarters and slice into strips and for a small cabbage cut in half (use both halves) then slice into strips place into a bowl, julienne the radishes add to bowl. Toss to combine. For the dressing in a mixing bowl add the vinegar,olive oil, sugar and celery seed and salt and pepper whisk to combine and pour over your cabbage and radishes. Put a nice handful on top of the pork sandwich. Making in advance and letting the slaw sit in the refrigerator is best all the flavors will meld together.