How to Make a Sandwich like Paseo's Cuban Roast

People who've been know that Paseo, a Caribbean food "shack" in Seattle, Wa, serves up the best sandwiches. Anywhere. They have been recognized as one of the best sandwiches in America by Esquire magazine and have received accolades from many other sources both nationally and locally. The "restaurant" is tiny with about 4 tables crammed inside and so the term "shack" is much more appropriate. This shack doesn't even really have a sign hanging below its tin roof but you will be able to find it based on its smell and the long line winding out from its doors.

But what if you are like my poor friend in California who I introduced to Paseo? What if it would take a plane trip in order to get your hands around one of these juicy, meaty, messy, perfect sandwiches? I worked hard to deconstruct the Paseo sandwich in order for my friend to be able to enjoy a reasonable facsimile without having to book a flight. What follows is my recipe for recreating the Paseo Cuban Roast sandwich, their most popular.

Step 1: Marinate pork shoulder (3 - 4 pounds) for at least 3 hours and preferably overnight in mango juice (1 cup), orange juice (2 cup), olive oil (2 TBSP), lime juice (2 TBSP), fresh chopped garlic (2 TBSP), oregano (1 tsp), kosher salt and black pepper (1/2 tsp each), 1 shot of rum

Step 2: Braise the pork shoulder: First seer the meat in a lightdly oiled pan or skillet (save that pan for later) then place in a roasting pan and pour the marinade in. Place the roasting pan into the oven set to 300 degrees and cook (tented with foil) for 45 minutes. Then uncover and cook for 1 hour and 30 minutes, basting as needed and flipping the meat over half way through. Let the meat rest for at least 10 minutes before cutting.

Step 3: Cut up whole yellow onions (2 large ones) into wedges (about 2 in long, 1/2 in wide). Place in the same pan that you seered the pork shoulder in and set to medium high heat. Cook for about 15 - 20 minutes or until onions are caramelized.

Step 4: Prepare garlic mayo - peel and chop 8 cloves of garlic. Put the garlic on some aluminum foil with the edges tilted up, pour lime juice on top of the garlic. Place the foil in the toaster oven or regular oven and heat at a medium heat until the garlic is soft and roasted. Add this to 1 cup of mayonnaise. Add 2 TBSP olive oil, 2TBSP lime juice, ½ TBSP of relish and stir.

Step 5: Cut bread in half. [The bread should be something that is shaped like a baguette but has a chewier texture. Should be a little hard on the outside and chewy but soft on the inside.] Slather garlic mayo on both sides and place in toaster oven till the mayo puffs up a bit and the bread slightly browns.

Step 6: Assemble the sandwich - place a little more mayo on the bread now and then put romaine lettuce, charred onions, pork, a few pickled jalapeños, and some cilantro on. ENJOY!