The Gorgeous Jorge

Recipe courtesy Fidel Gastro
Show: Eat St. Episode: Yum Town, USA
TOTAL TIME: 12 hr 30 min
Prep: 2 hr
Inactive Prep: 1 hr
Cook: 9 hr 30 min
 
YIELD: 50 sandwiches
LEVEL: Intermediate

ingredients

PEANUT BUTTER PULLED PORK:
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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 and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Explore More On

All Topics

more from this episode

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.