"el Sancho" Recipe

Prepare and sear

Preheat oven to 300°F (150°C). Pat the pork shoulder dry. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a small bowl. Rub the spice mix all over the pork. Heat 1 tablespoon neutral oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned, 3–4 minutes per side.

Braise

Add 1 cup apple cider vinegar, 1 cup chicken or pork stock, and 1 tablespoon hot sauce to the Dutch oven. Bring to a simmer, cover, and place in the oven. Braise until fork-tender, about 3 to 3.5 hours (internal temp should be ~195–205°F). Check once and top up liquid if necessary.

Shred and finish

Remove pork and let rest 10 minutes. Using two forks, shred into bite-sized pieces. Skim fat from the braising liquid, then reduce the liquid on the stovetop over medium-high heat for 6–8 minutes until slightly thickened. Toss shredded pork with a few ladles of the reduced braising liquid to moisten. Season to taste with salt and pepper.

Season and roast

Preheat oven to 325°F (160°C) if not already hot. Pat brisket dry. Rub the meat with kosher salt, black pepper, garlic powder and onion powder. Place brisket fat-side up in a roasting pan. Add 1 cup beef stock and 1 tablespoon Worcestershire sauce to the pan. Cover tightly with foil or a lid.

Cook

Roast in the oven until the brisket is tender and an inserted fork meets little resistance, about 3 to 4 hours depending on thickness. Internal temp should reach ~200°F for easy chopping. Let rest 20 minutes, then chop coarsely into 1/2-inch pieces. Spoon some pan juices over chopped brisket to keep it moist.

Heat 1 teaspoon neutral oil in a skillet over medium heat. Slice sausages into 1/2-inch rounds or leave whole if preferred. Add sausage to the hot skillet and brown on both sides until cooked through and nicely caramelized, about 4–6 minutes for slices (longer if whole links). Transfer to a plate and keep warm.

While meats cook (or up to 1 day ahead), combine 1 cup apple cider vinegar, 1 cup water, 2 tsp sugar, 1 tsp kosher salt and 1 tsp red pepper flakes in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place thinly sliced red onion in a jar or bowl and pour the hot pickling liquid over it. Let cool to room temperature, then refrigerate at least 30 minutes (best after 2 hours).

Warm rolls: Split rolls and butter cut sides lightly. Toast buttered sides in a skillet or under broiler until golden and crisp, 1–2 minutes.

Sauce: In a small bowl, mix mayonnaise and yellow mustard. Taste and adjust with a squeeze of lime or a pinch of salt if desired.

Assemble sandwiches: On the bottom half of each roll spread a tablespoon of the mayo-mustard. Layer pulled pork first (about 3–4 oz), then chopped brisket (about 2–3 oz), and finish with hot guts sausage slices (3–4 slices). Top with a generous handful of pickled red onion, a few pickle slices, and cilantro leaves. Squeeze a little lime over the meats if desired. Cap with roll top.

Serve: Serve immediately while meats are warm. Offer extra pickles, hot sauce or pan juices at the table. Leftover meats keep well refrigerated for 3–4 days.