Sous Vide Paseo-Inspired Caribbean Sandwich
Trevin had the good idea of trying to make a Paseo-style sandwich with the sous vide. I like this idea because (a) Paseo sandwiches are awesome, (b) pork is awesome and (c) I like a good challenge. We came up with this idea while Paseo was closed. It has since reopened, but I still wanted the challe
Servings
8serving
Cook Time
1440minutes
Servings
8serving
Cook Time
1440minutes
Ingredients
For the marinade and onions
For the mayo
For the second most important part:
  • 3.5pounds pork shoulderbone -in
For the sandwiches
  • 8 really good sandwich rolls (baguette or ciabatta has been reported favorably)
  • 16sprigs cilantroenough for some on each sandwich –
  • Pickledjalapeños (optional)
  • Guacamole(optional, but definitely recommended. Don’t use crappy guac.)
Instructions
  1. Whisk together salt, pepper, and next 5 ingredients (through olive oil) in a large mixing bowl. Stir in garlic, onions and bay leaves. Let steep for 1 to 3 hours. Using a ladle, remove about 0.5 cups of marinade, being careful NOT to get any onions. Vacuum seal the marinate with the pork shoulder (you may find it useful to freeze the marinate for 1 to 2 hours). Drop the bag into a 150ºF water bath, and allow to cook for 20 – 30 hours. Refrigerate the remaining onion/marinade mixture.
  2. Slice the top off the garlic bulb and place it in a small ramekin or on a piece of foil that has been pulled up at the edges (to form a bowl). Drizzle the olive oil over the top and bake in the oven for thirty minutes or until the garlic is soft (I used the toaster oven). Reserve the olive oil in a small bowl. Peel the skins off the garlic cloves and mash the garlic into a paste with a fork. In the bowl with the reserved olive oil, combine the garlic with mayonnaise, and lime juice. Stir until blended.
  3. About 30 minutes before service, pull the pork shoulder out and drain the liquid into a large saucepan (12”+) over medium-high heat. Add in the onion/marinade mixture to the pan. Cook until the sauce has a thick consistency and the onions are very well cooked.
  4. While the onions are cooking, shred the pork. When the onions are done, combine the pork with the onion mixture.
  5. To serve: toast the bread, slather a healthy serving of the mayo on, place the cilantro and optional accoutrement on the bread, then lay down a healthy helping of the pork and onion mixture. Let others revel in your glory.