At Willy St Co-op in Madison, there is a sandwich at their [amazing] deli called the Cuban Pulled Pork. It's so good. On a soft pretzel bun sits chipotle-lime mayo, pulled pork, and slices of kosher dill pickles to make up this delicious lunch. Bliss in a sandwich. When I order it, I ask for half the meat and double the pickles. Pickles are vegetables, right?
So I wanted to re-create this sandwich experience at home. How Sweet It Is blog posted a crockpot pulled pork and beer cheese sandwich recipe, so I used that pulled pork for my sandwich base.
pulled pork [recipe below]
chipotle-lime mayo [recipe below]
whole wheat sandwich buns (or if you can find pretzel buns, that's even better)
kosher dill pickles, sliced
pulled pork [from howsweeteats.com]
1 (6 pound) pork butt/shoulder (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of beer
32 ounces of barbecue sauce + additional for drizzling
[my notes]: I did not have onion power in the house. I know, a crime. So I used 2 tbsp of this Penzey's Spices Arizona Dreaming instead of the onion powder and smoked paprika. It had both those spices, plus many others.
For the beer, I thought a dark beer would go well, so I used a Lenie's Dark and Creamy Stout.
6 tablespoons of light mayo
2 tablespoons of hot chili paste
1 tablespoon lime juice
Heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.
Cook on low for 12 hours, tossing once or twice if desired. After 8 hour mark, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat. Let sit for 20-30 minutes before serving to soak up yumminess. Remove bone before serving if you bought bone-in.
[my notes]: I got up early to start the pork, since it said 12 hours to cook. I was searing a 6lb piece of pork at 6:30am. Louie was going crazy. You could probably cook in 10 hours if you wanted to; I would say mine was ready at about 5pm. But shred it, and let it sit in the sauce for a while to soak up the yumminess before you serve.
This made so much pork that we used it for leftovers several nights after, and froze a bunch to use in the future. I have a two day max on leftovers!
for chipotle-lime mayo:
Mix all ingredients together.
When your pork is ready, spread buns with a little bit of butter. Toast buns under your broiler for a minute or so (don't let them burn!) Spread the bottom bun with a dollop of the chipotle-lime mayo, top with some pulled pork, and then finish with the sliced pickles.