Pork shaved from a three pound shoulder roast sits in a light marinate awaiting further instructions. It can go Asian, Mexican, or whatever I think of. Here, a portion is cooked under pressure with jalapeño and garlic for this sandwich. The scant water used to cook the pork automatically turns into a flavorful au jus perfect for dipping the roll bite by bite.
Imitating the Philadelphia style sandwiches next door, this is a pork version of one of their sandwiches.
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