Jalapeño-roast Pork on Ciabatta with Pickled Cabbage and Creole Mustard
On its own, Jalapeño-roast Pork (p. 269) makes for an incredible meal. But these sandwiches, made from the leftover pork, are so delicious that you may end up roasting the shoulder just to make them. We served the sandwiches at Spice Inc. for two years. I originally learned this recipe from my partner Regina Keever, but the recipe has since been taken over by Jane Ruppel, our beloved office manager and resident party monster, who prepares it for virtually every Bayona get-together, by request. The meat can be used in countless ways and is simply irresistible. The pickled cabbage, spicy Creole mustard, and pickles cut the richness of the pork.
Recipe information
Yield
makes 8 servings
Ingredients
Pickled Cabbage
To Assemble
Preparation
Pickled Cabbage
Step 1
Place the vinegar, salt, and sugar in a small saucepan and bring to a boil. Place the cabbage and onions in a large bowl. Pour the hot vinegar mixture into the bowl, add pepper, and toss. Let stand for 15 minutes, then toss again, taste, and adjust seasoning. Add more vinegar, salt, or sugar accordingly. Place in a glass or plastic container and set aside.
To Assemble
Step 2
Place about 3 ounces of warmed shredded meat on bread or rolls with a little mayonnaise, mustard, and sliced pickles, and top with pickled cabbage.
