Paseo Style Caribbean Roasted Mojo Pork Sandwich
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
4
-
Calories
928 kcal
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Course
Main Course
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Cuisine
Caribbean
Paseo Style Caribbean Roasted Mojo Pork Sandwich
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This sandwich is inspired by the famous roast pork sandwich at Seattle's Paseo restaurant. An artisan baguette is topped with juicy roast pork, spicy pickled Fresno chiles, and a garlic mayo.
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Ingredients
- 3 pound Pork butt preferably bone in
- 2 Loaves crusty French baguette
- 1 onion sliced
- ½ bunch cilantro for serving
- chopped romaine lettuce for serving
Marinade
- 10 ounce orange juice
- 1 cup mango juice
- 6 ounce pineapple juice
- Juice of 1 lime
- 2 Tablespoons olive oil
- 2 Tablespoons Garlic Squeeze or minced garlic
- 1 Tablespoon oregano preferably fresh or Mexican
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ounce white rum
- 2 Scotch bonnet or habanero peppers whole
- 1 teaspoon white vinegar
Garlic Mayo
- 1 garlic bulb
- 1 cup Garlic Ailoi or Mayonnaise
- ¼ teaspoon garlic salt
- 1 teaspoon lemon juice
- 3 Tablespoons relish sweet or Hatch
Pickled Chiles
- 2 fresno chiles sliced
- ¼ cup white vinegar
- ¼ cup water
- ½ teaspoon garlic minced
- 1.5 teaspoons sugar
- 1 teaspoon salt
Instructions
- Mix all of the marinade ingredients Place the pork in a bag and cover with the marinade. Place in the refrigerator overnight.
- Heat your smoker or oven to 300 degrees. Place the pork along with all of the marinade in a foil pan or oven proof dish.
- Cook until the internal temperature of the meat is 170 degrees. Flip the pork over, cover with foil and cook to an internal temperature of 200-205 degrees. Remove from the smoker and let it set for about 10 minutes.
- Shred the pork. Caution, it will be hot so use forks or heat resistant gloves. Remove the scotch bonnet peppers and mix the pork with the cooked marinade.
- Slice the baguette lengthwise and cut into sandwich sized portions. Slather both the top and bottom of the loaf with the garlic mayo. Place the pork on the bottom of the sandwich and top with pickled Fresno chiles. Use more or less depending on desired spice level.
- Enjoy!
Garlic Mayo
- Cut the end of the garlic bulb. Drizzle some oil over the top and roast in the smoker for about an hour, while the pork is cooking. Then remove and cool.
- Squeeze the softened garlic into a bowl and combine with the rest of the Garlic Mayo ingredients. Cover and refrigerate until needed.
Pickled Fresno Chiles
- Combine all of the ingredients except the chiles in a sauce pan. Bring to a boil then turn off the heat and add the peppers. Reserve until needed.
Nutrition Information
Show Details
Calories
928kcal
(46%)
Carbohydrates
40g
(13%)
Protein
66g
(132%)
Fat
49g
(75%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
223mg
(74%)
Sodium
2188mg
(91%)
Potassium
1509mg
(43%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
811IU
(16%)
Vitamin C
70mg
(78%)
Calcium
120mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 928kcal | 46% |
| Carbohydrates | 40g | 13% |
| Protein | 66g | 132% |
| Fat | 49g | 75% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 223mg | 74% |
| Sodium | 2188mg | 91% |
| Potassium | 1509mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 811IU | 16% |
| Vitamin C | 70mg | 78% |
| Calcium | 120mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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