Recipe courtesy of Fidel Gastro
Show: Eat St.
Episode: Yum Town, USA
The Gorgeous Jorge
Total:
11 hr 15 min
Active:
2 hr
Yield:
50 sandwiches
Level:
Intermediate
Total:
11 hr 15 min
Active:
2 hr
Yield:
50 sandwiches
Level:
Intermediate

Ingredients

Peanut Butter Pulled Pork:
  • One 8- to 10-pound boneless pork shoulder
  • Salt and pepper
  • 4 cups soy sauce 
  • 2 cups peanut butter
The Crackle:
  • Pork skin, from the shoulder
  • Salt
Bacon Jam:
  • 10 pounds slab bacon, cut into 1/2-inch cubes
  • 4 Spanish onions, finely chopped 
  • 2 tablespoons vegetable oil 
  • 4 cups soy sauce
  • 2 cups brown sugar 
  • Salt and pepper 
  • 50 sandwich buns

Directions

For the pulled pork: Preheat the oven to 275 degrees F. Separate the skin from the pork shoulder and reserve it for the crackle. Place the pork shoulder in a deep roasting pan or large braising pot and lightly sprinkle with salt and pepper. In a bowl, combine the soy sauce and peanut butter. Mix well to blend, then rub the mixture into the pork.

Add 2 cups water to the pan and seal tightly with aluminum foil. Transfer to the oven and cook for 6 hours. When done, shred the pork with tongs.

For the crackle: Preheat the oven to 400 degrees F. Lightly salt the pork skin on both sides and set on a baking sheet. Transfer to the oven and roast, skin-side-up, until golden brown and crispy on both sides, 40 minutes to 1 hour. For even cooking, flip the pork skin every 15 minutes and drain some of the rendered fat while you do; the skin will render a whole lot of fat.

Once the skin is fully cooked, place it in a large bowl and crush it with a spatula to the size of bacon bits, adding salt as you go.

For the bacon jam: Place the bacon in a large skillet over medium-high heat and cook for about 10 minutes to render some fat and lightly brown the meat.

In a separate skillet, cook the onions over medium heat until they begin to soften, 5 minutes. Stir in the soy sauce and brown sugar.

Drain the fat from the bacon pan, then pour the onion-soy sauce mixture over the bacon. Cook over very low heat for about 2 hours, stirring occasionally. When the bacon has become darkly caramelized, turn off the heat and leave it to cool for an hour. When cool, transfer the bacon to a food processor and process until smooth. If you like your bacon jam really smooth, add a little water and some more brown sugar.

To assemble: Spread both halves of a bun generously with bacon jam. Add a healthy amount of pulled pork, then sprinkle crackle on the meat. Put the sandwich together and lightly grill it in a buttered pan or a flattop grill. Eat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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