"The most important part of this recipe is cooking the pork just right and shredding it by hand. I love pork sandwiches and they are perfect just after a surf; quick and easy with a lot of flavor.
Because the pork needs to marinate for at least 12 hours, you need to plan ahead. You can cook the pork ahead of time, and then warm it up when you are ready to make the sandwiches".
In a mixing bowl, combine the mustard seeds, mustard, and citrus juices.
Wisk in the olive oil in a slow, steady stream.
Combine remaining in a separate bowl, and fold in the mustard mixture.
Refrigerate for 2 hours before serving so the flavor can marry. Use the same day.
Place the pork in a deep, oven proof-roasting pan.
To prepare the marinade, place the onion, garlic, herbs, cumin, salt, peppercorns, and vinegar in a blender and process until smooth.
With machine running, add the water in a slow stream to make a pure.
Pour the puree over the pork, cover the pan tightly, and refrigerate for at least 12 hours.
Pre heat oven to 150c. Place the pan with pork and marinade in oven, and braise until the meat easily pulls apart with a fork, about 2 hours.
Remove from oven and let cool in marinade. Using 2 forks shred the pork.
Cut each baguette into three 15cm long pieces and then slice each piece open.
Add 4 Gouda slices, some onion slices, and some pork. Close the sandwiches with the remainder slices of bread.
Spread the out side of each sandwich with a small amount of butter.
Cook the sandwiches in the press or on a griddle or jaffel until golden brown (optional).
Open sandwiches and sprinkle some salsa on top of the pork.
Cut each into half on the diagonal and serve immediately.
Nutritional analysis per serving (42 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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