Jalapeño-roast Pork on Ciabatta with Pickled Cabbage and Creole Mustard

Name: Jalapeño-roast Pork on Ciabatta with Pickled Cabbage and Creole Mustard
Yield: makes 8 servings
Ingredients: 2 cups apple cider or cane vinegar; 2 tablespoons salt; 1/2 cup sugar; 4 cups finely shredded green cabbage; 2 cups finely sliced white or yellow onions; 1 teaspoon freshly ground black pepper; 24 ounces shredded Jalapeño-roast Pork (p. 269) or other cooked pork (about 3 cups); 8 ciabatta rolls, or 2 loaves ciabatta, each cut into 4 equal squares; Mayonnaise (p. 181); Creole mustard; Pickles; Pickled cabbage

December 14, 2011

On its own, Jalapeño-roast Pork (p. 269) makes for an incredible meal. But these sandwiches, made from the leftover pork, are so delicious that you may end up roasting the shoulder just to make them. We served the sandwiches at Spice Inc. for two years. I originally learned this recipe from my partner Regina Keever, but the recipe has since been taken over by Jane Ruppel, our beloved office manager and resident party monster, who prepares it for virtually every Bayona get-together, by request. The meat can be used in countless ways and is simply irresistible. The pickled cabbage, spicy Creole mustard, and pickles cut the richness of the pork.

Recipe notes

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