Chef Christof Syre from the Four Seasons Resort & Club was in the Good Day kitchen to make a slow-roasted pork sandwich with pickles, chipotle aioli and avocado.
Slow Roasted Pork Sandwich
2 lbs Pork Shoulder Butt, fresh
For the Seasoning Mix:
½ Cup Kosher Salt
2 tbsp spoon Smoked Paprika Powder
1 tbsp spoon Onion Powder
1 tbsp spoon Garlic Powder
½ tbsp spoon Freshly ground black pepper
Mix all dry ingredients together and set aside in an airtight container. Take the pork, rinse it under cold running water and dry. Seasons with Seasoning Mix and marinade for about 10 min. Heat up a heavy pan under medium heat. Add 3 tbl spoon Canola Oil. Sear the meat all around and set on a wire rack under a baking tray. Slow Roast in convention oven at 250˚F for about 20 min. Remove tray from oven and allow to cool.
Tip: Roasting the meat slow and resting it for at least 15 min before you slice it, will keep it juice and tender.
For the Chipotle Aioli:
1 cup Mayonnaise
2 tbsp spoon Chipotle Chili in Adobo, chopped
Kosher Salt, to taste
Freshly ground white Pepper, to taste
1 squeeze of Lemon Juice
Mix all ingredients together to prepare the Aioli. Store in a air tight container in a refrigerator. Will keep up to 2 weeks.
Tip: If you like it hot and smoky, add more chipotle.
To Finish the Sandwich:
12 pcs Fresh Potato Bread/Rolls
6 each Campari Tomatoes, sliced
3 each Avocado, cut into fine wedges
1 head Romain Lettuce
1 cup Sweet Sandwich Pickles
Toast the Bread in the oven to give it a nice crunch on the outside. Cut into half, spread aioli and start layering the Tomatoes, Avocado, Romain and pickles. Slice the pork meat and slightly war in the oven.
Tip: it is easier to slice the meat while it’s cold and rested. Prepare your meat a day ahead and warm it slowly in the oven when needed.