I think you guys are gonna love the Seattle Pork Roast Sandwich as much as I do. I  was going to make it for the big game last Sunday, the Seahawks vs. the Rams. Long story short, Mother Nature waylaid all plans with icy sleet here in Georgia. What I think of as normal “up Nord” is no joke in the South. The Seahawks won, so second chances all around for the Super Bowl.

Seattle Pork Roast Sandwich

Speaking of “up Nord,” my heart is breaking over the happenings in Minnesota and across our nation. Three million of the six million Epstein files have been released. And it looks like Luigi Mangioni will face life in prison if/when convicted rather than the death penalty. Because he pleaded guilty to stalking?! There’s a partial government shutdown. Add in all the world news, and it’s all too much!

About Seattle Pork Roast Sandwich:

Cooking and posting seem almost trivial, but food has a long history of providing comfort and distraction during unsettling times. Here’s a dish that’s perfect for sharing with a crowd of friends and family (there’s no sense in making a small pork roast) and maybe making some happy memories.

This recipe is a big deal in Seattle, thanks to Paseo Restaurant, a Cuban place, and their Caribbean Pork Roast Sandwich. I hope I’ve done it justice!

The Seattle Pork Roast Sandwich starts with the right kind of bread—a sturdy, hearty French-style roll or baguette that can stand up to all the goodness. (Fun fact: the Seattle area was originally settled by the French, and the region still carries strong ties to France today.)

That bread gets a generous swipe of a slow-roasted garlic aioli (fancy mayo) before being lightly broiled, then loaded up with shreds of highly marinated, Caribbean-leaning pork roast. That roast is braised for hours in a garlicky, herby, citrussy vinaigrette, a classic Mojo, but with just a touch of mango, a nod to its tropical roots.

There’s flavor for days, and that flavor seeps throughout the pork thanks to a marinade (at least 2 hours but preferably overnight). That Mojo does double, no make that triple, duty. It’s the marinade, the braising liquid, and later, a little or a lot is doused over the pork.

All that’s left to do is add a few slightly caramelized onions and to tuck in, here and there, pickled jalapenos, maybe some cilantro. It’s a big, messy sandwich and all the better for it! You might want to wrap it in parchment, add a fork to the plate, and provide lots of napkins!

Seattle Pork Roast Sandwich

Making a Seattle Pork Roast Sandwich:

There’s nothing difficult in this recipe, but there are multiple parts to consider, so this quick down-and-dirty blow-by-blow might help you visualize the whole process.

The Pork Shoulder:

The pork shoulder is marinated in the mojo (half of that mojo will be reserved for later), the longer the better. It’s then wrapped in foil, drizzled with the marinade, and roasted; about halfway through, the oven temp is increased, the foil is opened, and the roast is basted as it finishes cooking. Finally, it’s rested and shredded. Save those juices, defat if you wish, mix them with the reserved marinade, and toss a little or a lot over the pork. If there’s any of that mixture left, it can go on the serving table.

Poke holes all over the roast, place in foil, add the marinade.

It’s done when a fork turns easily.

The Garlic Aioli:

The aioli starts with a slow-roasted head of garlic; just cut the bottom off the head, turn it upside down on a square of foil, drizzle with olive oil, close it up, and roast for about 35 to 40 minutes, until soft, alongside the roast. The pulp is squeezed out, mashed, and combined with the rest of the aioli ingredients. Refrigerate until ready to use.

Roast the garlic along with the pork roast

The Carmelized Onions: 

Don’t stand over the stove: once the oven is turned up, start the onions (vertically cut, pole to pole) in an oven-proof skillet with a little butter and olive oil. Lid them for about 15 minutes, then stir. Give them a stir now and then when the roast is basted. Once they are fully softened, take the lid off and let them brown a bit. Remove and set aside for serving.

Caramelize the onions along with the roast; this was two – I advise you to make much more!

The Accoutremonts:

Ha! I just had to toss in a French word! Have at the ready the French bread or rolls, sliced, enough for each person (maybe some extra). Drain the pickled jalapenos. Wash and chop the cilantro. Cut the limes into quarters. When ready to serve, bring out the garlic aioli, and this isn’t a Seattle thing, but put any leftover Mojo sauce in a bowl for those who want it.

Assembly:

Slather both cut sides of the rolls with the aioli, lightly broil until bubbly, then add the pork, onions, the jalapeno, and the cilantro. Slather on a little more of the aioli on the top piece. Wrap in parchment if you wish. Cut in half if you want to, and serve.

Seattle Pork Roast Sandwich

Make Ahead or Leftovers:

The pork roast, although best out of the oven, could be made a day ahead and shredded, then gently steamed with a bit of water and/or a little of the mojo in a covered pan, until warmed through. Stir once or twice.

Leftovers can be stored in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering. Treat as above to reheat.

There is practically no end to what can be done with any leftovers. Use in any way pulled pork is used, and it will lend its own special flavor to any dish. Check out my post on Leftover Pork for more inspiration.

Cuban Cabbage Salad

Serve With:

• It’s a no-brainer – serve your Seattle Pork Roast Sandwiches with fries. Check out Stupid Simple French Fries or these Crispy Sweet Potato Fries! And maybe for a fresh touch, this Cuban Cabbage Salad.
• If you want to make this into a standard meal, serve it with rice and black beans, or make the Sassy Spoon’s Moros y Cristianos, a dish that combines both. Plantains can never be wrong.

Stupid Simple French Fries

Just a Note on the Seattle Pork Roast Sandwich:

I like to give credit where it’s due; this is a mish-mash of various recipes, my own Lechon Asado, below, a discussion on Reddit, Serious Eats, and a recipe from the Seattle Times (heads up – the last is only free for a limited number of visits).

Cuban Lechon Asado

Other Epic Sandwiches You Might Like:

Garlic Steak Bahn Mi

The Pueblo Slopper

Thai Chicken Burgers

Juicy Lucyfer Slider

Garlic Steak Bahn Mi

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

This post is long; I’m only highlighting the Pork Shoulder.

Pork Shoulder:

One of the cheapest animal proteins. Know what rock bottom pricing is in your area and stock up. It may pay to break down larger roasts before freezing – see my post on Large Pork Roasts.

• Sporadic sales will be found throughout the summer.
• The lowest prices are usually in the fall (the animals go to market then) and a few weeks before any big holiday when Ham is traditionally served – something has to be done with the rest of the animal.

So who are you rooting for the 2026 Super Bowl, the New England Patriots or the Seattle Seahawks? It sounds like it’s going to be a close one. Look for a Patriots appropriate dessert recipe coming soon! Take care, stay warm, stay safe, and until next time,

Mollie

Seattle Pork Roast Sandwich

Seattle Pork Roast Sandwich

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Flavor for days, this big, messy sandwich is a bit of a project, but so worth it!

• Author: mollie kirby
• Prep Time: 15 minutes + marinade
• Cook Time: approximately 5 1/2 to 6 1/2 hours
• Total Time: varies; allow extra time for preparing the sandwiches
• Yield: around a dozen sandwiches
• Category: Sandwiches
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pork Shoulder & Mojo:

• 5 to 6 pound pork shoulder (preferably bone-in)
• 1/2 cup orange juice
• 1/2 cup mango juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 small head garlic, minced, about 2 1/2 tablespoons
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper

About the Mojo Ingredients:

• If blood oranges are available, use 1 cup of juice to replace the orange, lemon, and lime juices.
• If mango is not available, add another 1/2 cup of orange juice and a teaspoon of sugar to the mojo.

Caramelized Onions:

• Count on one large onion for every two sandwiches
•  1 1/2 tablespoons neutral oil
• 1 1/2 tablespoons butter
• 1 teaspoon salt
• 3/4 teaspoon sugar

Garlic Aioli:

• 1 bulb of garlic
• olive oil for drizzling
• 1 cup mayonnaise
• 2 tablespoons olive oil
• juice of 1 lime
• 1 1/2 teaspoons sweet or dill pickle relish

Assembly:

• enough baguettes, or similarly dense and crusty bread or rolls, for serving; each serving will need about 8 inches of bread
• prepared garlic aioli
• prepared pork roast
• pickled jalapeño peppers
• cilantro (or parsley)
• limes, quartered, enough for a quarter lime per person

 

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Instructions

Note on Cooking Time: the pork roast timing can vary depending on size, whether or not there’s a bone, the time the oven door is open, and the accuracy of your oven. Allow extra time if planning for an event.

The Pork Roast:

Trim the fat cap on the roast down to about 1/3 of an inch. With a large, sharp knife, poke slits into the roast about 1/2 to 3/4 inch deep. Place the pork in a casserole lined with plastic wrap, with the plastic wrap overlapping generously at the sides and ends.

The Mojo:

For the mojo, combine the orange juice, mango juice, lemon juice, lime juice, and oil. Add the minced garlic, oregano, salt, and pepper. Mix well until the salt is dissolved. This makes about 2 cups.

The Pork Roast:

Pour half of the Mojo over the pork (about a cup) and, using clean hands, rub all over the roast, turning as needed; try to get some of the garlic into the slits as you work. Pull plastic wrap up tightly around the pork. Marinate for a minimum of 2 hours and up to 24 hours. Reserve the remaining mojo in a covered container in the fridge.

When ready to cook, preheat the oven to 300°F. Remove the pork from the marinade and the plastic wrap, reserving the marinade. On a large sheet tray with a rim, add a double layer of heavy-duty aluminum foil, enough to fold over the roast and crimp while allowing for extra room. Place the pork roast in the center, drizzle with the marinade, and crimp, leaving a generous amount of space all around the roast.

Roast for about 3 hours. Turn oven temperature up to 325 degrees F.  Uncover the roast and continue to cook, basting every 15 minutes, for another 2 1/2 to 3 1/2 hours or until the pork is very tender and shows no resistance when a fork is placed in the pork and turned.

Allow pork to rest, tented lightly with foil, until cool enough to handle. Remove the pork from the juices, shred the pork with two forks, and set aside. There should be about 2 cups of juices, and about half will be fat; defat as you wish. Combine the juices with the Mojo previously reserved in the fridge. Drizzle some into the pork and toss. Set aside any leftover Mojo mixture for serving.

Once the Oven Is Turned up to 325 Degrees F.:

Make Garlic Aioli:

While the pork is uncovered, slice the bottom off the garlic bulb, turn it over, and place it cut side up on a piece of foil large enough to later pull up the foil and seal over the garlic, about five inches square.

Pull the edges of the foil up to form a small cup. Drizzle a little olive oil over the top, crimp, and bake in the oven (alongside the pork) for about 35 to 40 minutes or until the garlic is soft.

Squeeze the pulp out of the garlic and mash the garlic into a paste. In a small bowl, combine the garlic paste with mayonnaise, olive oil, lime juice, and pickle relish. Stir until blended. Place in a serving bowl if desired. Refrigerate until ready to serve.

Make Caramelized Onions:

Peel and vertically slice the onions into 1/2 inch strips. Add to a large oven-safe skillet (with a lid) along with the oil and butter. Sprinkle with salt and sugar. Cover and place in the oven once the temperature has been raised.

Cook for 15 minutes, then stir. Add the lid and continue to stir every now and then until onions have softened, about an hour, although this can vary. Once softened, take the lid off and allow to brown, stirring every 15 minutes golden brown. Remove and set aside for serving.

Assembly:

Cut an 8-inch-long piece of baguette or use a roll per person. Slice it in half, lengthwise. Spread garlic aioli on both pieces of bread, and lightly broil until the mayonnaise starts to bubble and puff. Remove from the oven.

Layer the pork, onions, pickled jalapeños, and cilantro on one side of the bread. Add a little more of the aioli on the top piece, place it on the sandwich, and serve. Set out the remaining Mojo for those who wish to drizzle on the sandwich.