Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

The Ode to Paseo

Arguably the best hole in the wall in Seattle, Paseo cranks out incredible Cuban food and legendary sandwiches. Regulars know to call ahead otherwise you’re looking at an hour wait. And it’s worth every second. The Caribbean Roast sandwich is one of the greatest culinary creations I have ever tasted. Slow roasted chunks of pork with a garlic aioli, loaded with caramelized onions, romaine spears and pickled jalapeños, sandwiched between a brittle french roll. It’s a taste of heaven.

Ive been craving it on the road for weeks. Which means….I knocked it off.

I was cooking for twenty, and didnt have the oven capacity to roast 16 lbs of pork. I braised the pork instead. I’m pleased to say I was able to make enough sandwiches for twenty using a slow cooker, a countertop convection oven, a toaster and a hand blender. #TasteCase for the win.

Friends, I present to you, my tribute to the Caribbean Roast. I promise you it’s worth the time to make and one of the greatest sandwiches you’ll ever have.

Braised Cuban Pork Sandwiches with Roasted Garlic Cumin Aioli and Other Goodness
(Makes enough for 12-15 large sandwiches)

8 lb pork butt, bone in
1 jar Goya Mojo marinade

6 large sweet onions, quartered then separated into individual pieces
1 jar sweet and spicy pickled jalapeños
2 large head of romaine lettuce, torn into big pieces
1 bunch of cilantro, well washed, dried, leaves removes and roughly chopped

2 large cloves of garlic
1 1/2 c best foods mayonnaise
1/2 t ground cumin
1/2 t paprika
dash nutmeg
1/2 t salt
1/2 t pepper
Juice of 1/2 lime

Your Favorite Bread (I prefer crunchy, fresh French bread)
(UPDATE 11/11/2014 – Paseo allegedly gets their bread from Macrina Bakery. Makes complete sense given its deliciousness.)

Pork
Place pork butt in slow cooker. Cover pork in Mojo marinade. Turn heat on low and cook for 8-10 hrs until pork is tender and shreddable with a fork.

Aioli
Remove skins from garlic and roughly chop. Combine all ingredients and puree with an immersion blender. (I highly recommend the KitchenAid 3-Speed Hand Blender) Blend until smooth and no large chunks of garlic.

Caramelized Onions
On medium  heat sauté the onions in olive oil for approximately 15 minutes until onions are golden and caramelized. Remove from heat.

Assembly
Toast board. Put a healthy tablespoon of aioli on each bun. Place pork, romaine, caramelized onions, cilantro and pickled jalapeños on bun and dig in.

1Comment
  • Andrew
    Posted at 18:44h, 19 July Reply

    Yum!

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