For those not in the know, Seattle’s most beloved sandwich chain shuttered last month, throwing the entire city into a confusion as to where they would get their next sandwich and when it would reopen. Just to refresh people’s memories, this is what their sandwiches looked like:
The scallop sandwich. Amazing. I haven’t learnt how to make this yet.
Their most popular sandwich is the Caribbean roast, although the melt shown here is not bad either.
So right after finals we tinkered around the kitchen a little bit and read a bunch of copycat recipes before coming up with this baby, which will be probably be my go-to recipe whenever another craving hits!
Paseo Caribbean Roast Sandwich (serves 6++)
3-3.5lb (1.35-1.5kg) boneless pork shoulder
3 cloves of garlic, minced
1.5 tbsp kosher salt
2 tsp freshly ground black pepper
2 cups orange juice
Juice of 3 limes
2 tbsp dark/light brown sugar (dark is preferred, but no need to go out and buy a bag of that just for this!)
2 tbsp chopped fresh oregano (dried ok)
½ cup EVOO
1 large onion, diced
2 bay leaves
1 oz. rum (if available)
1/4 cup of shredded cilantro (chinese parsley is a little stronger than cilantro but it should do the trick)
1 large-ish bulb of garlic
Olive oil for drizzling
2 tbsp olive oil
Juice of 1 lime
½ tbsp sweet relish
1 cup mayonnaise
Romaine lettuce leaves
~6 loaves of (7 in) sandwich bread from Macrina (or any other bakery you like)
1 large yellow onion
THE NIGHT BEFORE
Caribbean roast pork
- Mix marinade together in a bowl. Pour over the meat in a sealable container and refrigerate overnight
- Cut the top off the bulb of garlic and place in a ramekin.
- Drizzle with olive oil
- Roast in the oven for 30-40 mins at 300°F/145°C
- When soft, remove from oven and squeeze the cloves out of their skins
- Mash the cloves to a paste, then add the rest of the ingredients and stir till blended.
- Let sit overnight in the fridge
THE DAY ITSELF
- The next day, heat the crock pot on high. Sear the 4 edges of the pork shoulder in the pan till you get a nice brown char
- Put some of the onion chunks on the bottom of the crock pot before lowering the pork in. Pour extra olive oil to coat the crock pot if necessary, then the remaining marinade over. It’s okay if the pork is not submerged. Cook on high for about 6-8 hours (according to your desired level of shreddability) before shredding.
- When you shred the meat into a separate bowl, remember to ladle the marinade from your crock pot on top of the meat at the end to keep it warm and moist
- Slice the onions into ½ inch rings. Sear them in a flat fry pan. When both sides of the disks are caramelized, break them apart to soften further. May add a tsp of sugar.
- Slice baguettes in half and brush with olive oil. Toast at 300°F for about 10 minutes.
- Spread generous amount of garlic mayonnaise on both halves
- Put 4-5 jalapeno slices and roughly torn cilantro leaves on the bottom
- Spoon the shredded meat over. Again, be generous. There is literally no point to following this recipe to a tee if you’re not going to be generous at this stage.
- Cover with the caramelized onions and then a leaf of romaine.
- Top with the remaining slice of bread and serve with lots of napkins.
So we bought the cesare loaf from Macrina which was a little too large to fit in our mouths hehe (the pictures above are of the regular macrina baguette, which I think are too small). I recommend either going earlier, or finding a bakery near you with sandwich bread that you like. Not square whites! More like hearty, baguetty rolls. Proportion is everything in this recipe, so we simply ate our sandwiches open faced and lopped more roast pork on the top. It was delicious, and SUPER drippy. Never forget the napkins. I still have a coupla wetnaps I took from Paseo from a visit there in September that we are now too sentimental to use.
You will have plenty of pulled pork left over to make MORE SANDWICHES or to ladle over a copycat chipotle cilantro rice (presumably you’ll have plenty of cilantro left over too). The one thing that ran out first was the garlic mayo for me. The garlic mayo (roasting the entire bulb whole) was really similar to the real deal. This sandwich will certainly satisfy any Paseo cravings you have, though because I’m using home kitchen equipment and a crockpot to make this (all of my equipment is pretty clean), it probably lacks a few flavor notes (chinese people like to call it ‘wok hei’, or the aroma from a well seasoned wok) compared to the original.
Please Lorenzo Lorenzo, won’t you stop breaking our hearts?
Grab the printable recipe here!