Recipe courtesy of North End Caffe
Augilucco Crispy Pork Sandwich
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 254
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 20
- Cholesterol
- 57
- Sodium
- 358
- Total: 5 hr 5 min
- Active: 45 min
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
Red Salsa:
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
Creole Mustard Mojo:
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.