Roast Pork Butt Sandwich

9 INGREDIENTS • 8 STEPS • 3HRS

Roast Pork Butt Sandwich

Recipe

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.

Roast Pork Butt Sandwich

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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

1

Boneless Pork Shoulder

skin on

to taste

to taste

Granulated Garlic

to taste

Caraway Seeds

to taste

4 cups

Chicken Stock

or Pork Stock

to taste

to taste

Sourdough Bread

to taste

Whole Grain Mustard

Nutrition Per Serving

VIEW ALL

Calories

363

Fat

22.7 g

Protein

34.9 g

Carbs

4.2 g

Roast Pork Butt Sandwich

Save

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!

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