Piggie Smalls Recipe
In-house slow roasted pork baked on a grainy dijon aioli, with asiago & mozzarella cheese and topped with a pickled cabbage & gherkin slaw.
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Ingredients
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Pork
Dijon Aioli
Cheese
Slaw
Assembly
Method
Pork Preparation
- 1
Slow Roast the Pork
Preheat the oven to 150°C (300°F). Rub the pork shoulder with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Place it in a roasting pan and cover it with foil. Roast for 4-5 hours or until tender. Remove from oven and let rest for 30 minutes before slicing.
Dijon Aioli Preparation
- 2
Make the Aioli
In a bowl, mix together mayonnaise, grainy Dijon mustard, and lemon juice until well combined. Set aside.
Slaw Preparation
- 3
Prepare the Slaw
In a large bowl, combine the sliced cabbage, grated carrot, chopped gherkins, apple cider vinegar, sugar, salt, and black pepper. Toss well to combine and let it sit for at least 30 minutes.
Assembly
- 4
Assemble the Sandwich
Slice the buns in half and spread a generous amount of grainy Dijon aioli on the bottom half. Layer with sliced pork, a mix of asiago and mozzarella cheese, and top with the pickled cabbage and gherkin slaw. Close the sandwich and serve.