Roast Pork Butt Sandwich

Recipe

9 INGREDIENTS • 8 STEPS • 3HRS

Roast Pork Butt Sandwich

5

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

Save

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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