Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Roast Pork Butt Sandwich
Recipe

9 INGREDIENTS • 8 STEPS • 3HRS

Roast Pork Butt Sandwich

5.0
1 rating
This sandwich is as German/Austrian as can be. Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
Add to plan
logo
Roast Pork Butt Sandwich
Save
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
This sandwich is as German/Austrian as can be. Roasted, juicy, tasty pork, rustic bread, good mustard and the pan jus from the roast.
3HRS
Total Time
$0.94
Cost Per Serving
Ingredients
Servings
8
US / Metric
Sriracha
to taste
Caraway Seeds
to taste
Caraway Seeds
Kosher Salt
to taste
Chicken Stock
4 cups
Chicken Stock
or Pork Stock
Corn Starch
to taste
Sourdough Bread
to taste
Sourdough Bread
Whole Grain Mustard
to taste
Whole Grain Mustard
Nutrition Per Serving
VIEW ALL
Calories
363
Fat
22.7 g
Protein
34.9 g
Carbs
4.2 g
Add to plan
logo
Roast Pork Butt Sandwich
Save
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Cut the Boneless Pork Shoulder (1) skin into 1-inch squares.
step 1 Cut the Boneless Pork Shoulder (1) skin into 1-inch squares.
step 2
Season generously with Sriracha (to taste), Granulated Garlic (to taste), Caraway Seeds (to taste), and Kosher Salt (to taste).
step 2 Season generously with Sriracha (to taste), Granulated Garlic (to taste), Caraway Seeds (to taste), and Kosher Salt (to taste).
step 3
Preheat your oven to 330 degrees F (165 degrees C).
step 4
Add Chicken Stock (4 cups) to a roasting pan, cover with a rack, add the butt, roast in a preheated 330 degrees F (165 degrees C) oven for 2- 4 hours, depending on the size of your pork.
step 4 Add Chicken Stock (4 cups) to a roasting pan, cover with a rack, add the butt, roast in a preheated 330 degrees F (165 degrees C) oven for 2- 4 hours, depending on the size of your pork.
step 5
Check the center of the butt, it should reach 155 degrees F (68 degrees C). Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees F (73 degrees C).
step 5 Check the center of the butt, it should reach 155 degrees F (68 degrees C). Remove from oven, rest for at least 35 minutes, the carry-over heat will take the roast to a safe 165 degrees F (73 degrees C).
step 6
Meanwhile, strain the jus from the roasting pan into a small saucepan, bring to a simmer, thicken lightly with Corn Starch (to taste). Check/adjust seasoning.
step 6 Meanwhile, strain the jus from the roasting pan into a small saucepan, bring to a simmer, thicken lightly with Corn Starch (to taste). Check/adjust seasoning.
step 7
Lightly toast the Sourdough Bread (to taste) and serve some Whole Grain Mustard (to taste).
step 7 Lightly toast the Sourdough Bread (to taste) and serve some Whole Grain Mustard (to taste).
step 8
When the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus. Enjoy!
step 8 When the roast has rested for at least 35 minutes, remove the crisp skin and cut into cubes, cut the meat into 1/3 in slices, place a generous amount of meat and some crisp skin on grilled bread of your choice, drizzle with the jus. Enjoy!
Tags
view more tags
Dairy-Free
American
BBQ
Lunch
Shellfish-Free
Dinner
Pork
Sandwiches & Wraps
0 Saved
top