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Roasted Pork Sandwich
Chef Scott Peacock of Watershed – Decatur, GA
Adapted by
October 2007

Yield: 4 Servings

Chef Scott Peacock's Roasted Pork Sandwich on Ingredients:

    Braised Pork:
  • 1 8-pound pork shoulder, brined in salt water for 24 hours
  • Salt
  • Pepper
  • ¼ cup dried thyme
  • ½ cup garlic, slivered

  • 12 dried black mission figs, halved
  • Port Wine
  • Sugar

    Arugula Salad:
  • 4 ounces arugula
  • 4 teaspoons lemon juice
  • 4 Tablespoons extra virgin olive oil
  • Salt
  • Pepper

  • 1⅓ cups mascarpone
  • 2⅔ cups goat cheese
  • Small bunch chives, sliced
  • Salt
  • Pepper

    To Assemble and Serve:
  • 8 slices Tuscan white bread, toasted
  • Butter, melted
  • 2 ounces Dijon mustard
  • 24 fig halves
  • 12 ounces pulled braised pork
  • 4 ounces arugula salad

For the Braised Pork:
Preheat oven to 300°F. Cut slits in the fat cap of the pork shoulder and season generously with salt, pepper and dried thyme. Push garlic slivers into the fat cap slits, and then stud the slits with 1-2 bay leaves. Place ¼ of the onions in the bottom of a roasting pan and season with salt and pepper, then place the seasoned, bay leaf-studded pork on the bed of onions. Cover the pork with the remaining onions and season with salt and pepper. Cover the roasting pan with parchment paper and foil, and braise slowly for 5 hours or until tender. After braising, remove excess fat and onions and pull the pork out of the pan to cool. When cool, pull meat and set aside

For the Figs:
Place fig halves, port wine and sugar in a small saucepan and simmer over low heat until figs are soft and caramelized.

For the Arugula Salad:
Toss arugula leaves with lemon juice and olive oil in a bowl. Season with salt and pepper.

For the Cheese:
Allow goat cheese and mascarpone to come to room temperature. Place softened cheeses in a small bowl with chives, salt and pepper and mix thoroughly.

To Assemble and Serve:
Brush each slice of toasted bread with melted butter on both sides. Evenly spread mustard over 4 slices of bread and spread cheese over the other 4 slices. Place fig halves on top of the cheese and distribute the pulled pork evenly on top of the figs. Top pork with arugula salad and place the other slices of bread, mustard side down, on top. Cut sandwiches in half on the bias and serve on a round plate.


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