There’s a certain Fremont sandwich shop that has wowed Seattleites with its spicy pork sandwiches. Yet, the hot jalapeno-rich aioli of said sandwiches can overwhelm some palates. I was recently charged to replicate the strong flavors of those sandwiches, but take down the heat a few notches. What resulted was this cilantro-topped pork sub just in time for summer dinners on the deck.
2 pounds boneless pork shoulder, cut into small cubes
2 cups water
1 lime, juice of
1 tablespoon salt
½ sweet onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
Salt and pepper, to taste
4 hoagie-style sandwiched buns, toasted
2 cups cilantro leaves
½ cup mayonnaise, optional
- Lay the pork in a single layer in a large skillet or pot. Cover with water. Add lime juice and salt. Bring to a boil, then reduce heat. Cover. Let simmer for 30-40 minutes or until the meat is cooked through.
- Uncover and let the water boil off. Add onion, jalapeno, and garlic. Fry for 2-3 minutes. Season with salt and pepper to taste.
- Distribute the meat mixture between the four hoagie buns. Garnish each sandwich with a handful of cilantro leaves. Dab on mayonnaise for a softer sandwich. Serve hot.