La Havana Panini
- Level: Intermediate
- Total: 9 hr 10 min (includes cooling time)
- Active: 2 hr 20 min
- Yield: 6 to 8 servings
- Level: Intermediate
- Total: 9 hr 10 min (includes cooling time)
- Active: 2 hr 20 min
- Yield: 6 to 8 servings
Ingredients
Pork Stock:
Pulled Pork:
Pickles:
Pickled Shallots:
Aioli:
Panini:
Directions
- For the pork stock: Preheat the oven to 350 degrees F.
- Trim the excess fat from the pork shoulder. Place the fat and trimmings on a sheet tray and roast until well browned, 8 to 12 minutes. Reserve. (Keep the oven on.)
- Toss the carrots, celery and onions in the oil and roast until well caramelized, 12 to 14 minutes.
- In a pot, cook the tomato paste and roasted mirepoix until dark, then deglaze with the red wine. Add the chicken stock along with the browned pork trimmings and fat, peppercorns, rosemary, thyme and bay leaf. Simmer for 2 hours. Strain and reserve.
- For the pulled pork: Sprinkle the pork shoulder well with the salt, pepper and ground cumin and coriander (we like to toast the cumin and coriander first, but this is optional).
- Preheat a skillet or flat grill to 400 degrees F. Preheat the oven to 325 degrees F.
- Lay down the bacon fat or butter and add the pork shoulder. Cook until very well caramelized, rotating until most sides are seared, 5 to 7 minutes. Place the pork shoulder in a roasting pan and add the pork stock to cover the meat three-quarters of the way. Cover tightly and place in the oven. Roast for 2 hours 45 minutes.
- Uncover the meat and use a fork to test the doneness. The pork should easily yield to a fork and shred easily. Allow to cool in its juices to room temperature.
- For the pickles: In medium pot, boil the vinegars, sugar, spices and bay leaf for 10 to 15 minutes. Strain the mixture to remove the spices and bay leaf. Return the liquid to the same pot. Meanwhile, slice the pickling cucumbers into 1/4-inch-thick slices. Place them in the pot with the strained liquid and simmer until they become partially translucent. Remove from the heat and place a lid on the pot. Allow to steep for 6 to 10 minutes, then cool the pot in an ice bath.
- For the pickled shallots: In medium pot, boil the vinegars, sugar, spices and herbs for 10 to 15 minutes. Strain the mixture to remove the spices and herbs. Return the liquid to the same pot. Meanwhile, peel and slice the shallots 1/4-inch thick. Place them into the pot with the strained liquid and simmer until they become partially translucent. Remove from the heat and place a lid on the pot. Allow to steep for 6 to 10 minutes, then cool the pot in an ice bath.
- For the aioli: Crack the eggs into a blender or food processor. Add the mustard, granulated garlic and onion, salt, thyme, celery salt, paprika, cayenne, white pepper and garlic. Turn on high speed, then slowly add the oil in a stream until it emulsifies. Turn off and scrape down the sides of the carafe and blend again, adding the lemon juice. Taste for salt and adjust as needed. Reserve.
- For the panini: Preheat a skillet or flat grill to 375 degrees F.
- Place the oil or bacon fat in the skillet and add 5 ounces pulled pork. Cook without disturbing until the edges start to crisp, about 2 minutes. Flip the pork and place 2 ounces ham next to the pork. Allow to cook 2 more minutes. Place the ham on top of the pork and top with 2 ounces cheese. Cover and allow to melt for 1 to 2 minutes, adding a bit of water to the skillet (about 1 tablespoon).
- Cut a roll or baguette in half, leaving it connected along the long edge. Spread both mustards and 1 tablespoon aioli on the bread. Add 8 pickles and 10 to 12 pickled shallots.
- Remove the pork and ham mix from the skillet with a rubber spatula and place on the bread. If you have a panini machine, brush the bread with oil or bacon fat and grill for 2 to 4 minutes. Alternatively, place the sandwich upside down in a hot pan and apply pressure to toast the top of the bread. Do this on each side for 2 to 3 minutes.
- Remove from the heat and cut in half. Repeat to make more sandwiches.
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