Chef Jasper J. Mirabile Jr. emphasizes the use of pork shoulder for the ideal roast pork sandwich, highlighting its marbling and juiciness. When cooked properly, pork shoulder melts in your mouth, creating a perfect sandwich experience. Mirabile suggests letting it braise in its juices with white wine for maximum flavor. He also recommends seasoning with traditional Tuscan herbs like garlic, rosemary, and fennel seed to enhance its taste, making it an excellent choice for different sandwich varieties.
For a traditional Italian roast pork sandwich, I always use a pork shoulder (also called pork butt or Boston butt). It is so well marbled and really just extra juicy and makes for a great sandwich.
I let it just sit in its own natural juices while braising along with a little bit of white wine, and, oh my God, you have one of the tastiest meats ever.
The perfectly cooked pork shoulder provides a nice textural contrast with the crusty bread, creamy condiments, and crunchy toppings like broccoli rabe or shredded lettuce.
A very flavorful and old-school Tuscan-style seasoning consists mainly of minced fresh garlic, fresh rosemary and thyme, cracked fennel seed, dried oregano, and Italian sea salt.
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