Roasted Pork Club

Adapted by
July 2012


Roasted Pork
Whole pork shoulder
6 garlic cloves, crushed
2 to 3 white onions, chopped
3 carrots, chopped
4 thyme sprigs
3 rosemary sprigs
black pepper
Pickled Eggs
2 farm fresh eggs
red wine vinegar
Spiced mayonnaise
1 pasteurized egg
2 cups canola oil
1 teaspoon dried chili flakes
½ teapsoon salt
To Assemble and Serve
3 slices sourdough bread
Bibb lettuce
1 tomato


For the Roast Pork:

Preheat the oven to 350° F. In a large pan, sear whole pork shoulder and move to one side. Add garlic to the pan, then onions and carrots, and cook until the vegetables are well-caramelized and the pan is deglazed. Add rosemary and thyme and season with salt and pepper. Roast in oven for 6 hours. Allow to cool completely and shred meat.

For the Pickled Eggs:

Boil eggs and peel off shells. When completely cooled, marinate them in red wine vinegar with a teaspoon of sugar and teaspoon of salt. Let set for 3 to 4 hours for quick pickle.

For the Spiced Mayonnaise:

Emulsify whole egg and canola oil to make mayonnaise. Season with salt and fold in dried chili flakes.

To Assemble and Serve:

Flash shredded pieces of Roasted Pork in the oven to heat. Toast sourdough bread and smear with Spicy Mayonnaise. Add sliced Pickled Eggs, Bibb lettuce, and tomatoes. Assemble into triple-decker sandwich.