Name: Augilucco Crispy Pork Sandwich
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT5H5M0.000S
Yield: 4 sandwiches
Ingredients: 2 pounds boneless pork butt, cushion meat or shoulder; 3 teaspoons Creole salt; 2 teaspoons liquid smoke; 1 ripe avocado; 1 teaspoon lemon juice; 1 teaspoon salt; 4 French rolls, Italian or bolo bread, split, or flour tortillas; 4 slices Swiss cheese; 4 slices pepper jack cheese; One 10-ounce can tomatoes with chiles, such as Rotel; 1 cup diced fresh tomato; 3 tablespoons diced onion; 2 teaspoons chopped fresh cilantro; 2 teaspoons olive oil; 1 teaspoon diced garlic; 1 serrano chile, diced; 1/4 cup top quality mayonnaise; 1/4 cup Creole mustard, such as Zatarain's, or a grainy Dijon-style mustard; 2 teaspoons lemon juice; 1/4 teaspoon minced garlic

Directions

Heat the oven to 350 degrees F.
Place the pork in a deep baking dish. Sprinkle with the Creole salt and liquid smoke. Cover with foil and place in the oven until tender but still juicy, about 4 hours.
Shred the pork with 2 forks or chop finely with a knife. Drizzle the pork with a little of the liquid left over in the baking pan. Place the pork in a dry pan over medium heat to keep warm and crisp up.
Slice the avocado in half, then remove the stone and flesh with a large spoon. Slice about 1/2-inch thick and sprinkle with the lemon juice and salt.
For the red salsa: Combine the canned and fresh tomatoes, onion, cilantro, olive oil, garlic and chile in a saucepan and cook on medium-low heat, stirring often, until the ingredients thicken into a cohesive sauce, about 30 minutes.
For the Creole mustard mojo: Combine the mayonnaise, mustard, lemon juice and garlic in a bowl.
Grill the bread or tortillas in a warm pan. On each half of the grilled bread or tortillas, spread about 1 tablespoon Creole mustard mojo, then top with a slice of each cheese and the warm pork. Top the pork with the red salsa to taste. Top the other half of the bread or tortillas with the seasoned avocado slices. Combine the bread halves or roll the warm tortillas into burritos and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John M. Atkinson of North End Caffe in Manhattan Beach, CA

Augilucco Crispy Pork Sandwich

Ingredients

Red Salsa:

Creole Mustard Mojo:

Directions

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