RECIPE

Pork Roast Sandwiches

Name: Pork Roast Sandwiches
Cook time: 2 h
Yield: 8-12

Recipe Created For

Stainless Steel Braiser

Main Course

Pork

Cook Time

Over 1 hour

Serving Size

8-12

Cook Mode

INGREDIENTS

Pork Roast

4 tbsp (60 ml) coriander seeds
4 tbsp (60 ml) Montreal steak spice
3 garlic cloves, peeled
¼ cup (60 ml) brown sugar
4 tbsp (60 ml) sweet paprika
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground nutmeg
1 boneless pork loin roast, about 1.8 kg (4 lb)
3 large onions, thinly sliced
1/2 cup (125 ml) olive oil
½ cup cilantro (125 ml) leaves, finely chopped
2 green onions, finely chopped
Zest of 1 lemon

Sandwiches

1 cup mayonnaise
3 tbsp whole grain mustard
1 loaf sliced deli bread (such as rye bread or pumpernickel)
6 dill pickles, thinly sliced lengthwise (or gherkins, halved lengthwise, to taste)
Braised onions

EQUIPMENT

Do you salivate at the very mention of pork roast? Then these scrumptious pork roast sandwiches are guaranteed to put a smile on your face. Covered in fresh cilantro, green onions and lemon zest, your roast will slowly cook to perfection in our Stainless Steel Braiser. When ready, simply assemble and serve. This highly shareable dish will soon be known as your signature sandwich.

INGREDIENTS

Pork Roast

4 tbsp (60 ml) coriander seeds
4 tbsp (60 ml) Montreal steak spice
3 garlic cloves, peeled
¼ cup (60 ml) brown sugar
4 tbsp (60 ml) sweet paprika
2 tsp (10 ml) ground ginger
1 tsp (5 ml) ground nutmeg
1 boneless pork loin roast, about 1.8 kg (4 lb)
3 large onions, thinly sliced
1/2 cup (125 ml) olive oil
½ cup cilantro (125 ml) leaves, finely chopped
2 green onions, finely chopped
Zest of 1 lemon

Sandwiches

1 cup mayonnaise
3 tbsp whole grain mustard
1 loaf sliced deli bread (such as rye bread or pumpernickel)
6 dill pickles, thinly sliced lengthwise (or gherkins, halved lengthwise, to taste)
Braised onions

EQUIPMENT

INSTRUCTIONS

In a Mortar & Pestle, crush the coriander seeds, steak spice and garlic cloves into a paste. Stir in the sugar, paprika, salt, ginger, nutmeg and 2tbsp (30ml) of the olive oil.

Place the pork roast on a plate and cover with the spice mix. Wrap tightly in plastic wrap and refrigerate overnight or for up to 24 hours.

Put the onions in the 4.8 L Stainless Steel Braiser and season with a little salt and pepper. Remove the plastic wrap from the roast and place it on top of the onions and let it temper for 60 minutes before you are ready to start cooking.

Preheat the oven to 375 °F (190°C).

Transfer the roast to the middle rack of the oven and cook for 60-90minutes or until a thermometer inserted into the centre of the roast reads 140 °F (60°C). Remove from the oven and let cool to room temperature.

In a small bowl, combine the cilantro, green onions, lemon zest and remaining olive oil. Season lightly with salt and pepper. Rub all over the chilled pork roast. On a cutting board, very thinly slice the pork.

Sandwiches

In a small bowl, combine the mayonnaise and mustard. Spread one side of each slice of bread with the mayonnaise mixture. For each sandwich, layer in slices of the cold pork, pickles and onions. Serve with extra pickles (or gherkins), olives and chips, if desired.

Note: Leftover pork can be sliced and refrigerated or frozen, equally delicious cold or warm.