Slow Roasted Rib Dip Recipe

Prepare pork

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. Mix kosher salt, black pepper, smoked paprika and garlic powder together, rub evenly over the entire surface of the pork. Let sit at room temperature 20–30 minutes while you prepare vegetables.

Sear

Heat olive oil in a large ovenproof pan or Dutch oven over medium-high heat until shimmering. Sear the pork 3–4 minutes per side until deeply browned. Transfer pork to a plate.

Aromatics

Reduce heat to medium. Add roughly chopped onion, carrot, celery and crushed garlic cloves to the pan and cook 4–5 minutes until softened and lightly browned, scraping up browned bits from the bottom.

Deglaze and braise

Add white wine (if using) to deglaze the pan, scraping up any fond, and let it reduce by half (about 2–3 minutes). Return pork to the pan, nestling it on top of the vegetables. Pour in 2 cups chicken broth, add bay leaf and thyme. The liquid should come about 1/3–1/2 the way up the pork. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven.

Slow roast

Roast low and slow for 3–3.5 hours, or until pork is fork-tender and easily shreds (internal temperature about 195–205°F if using a thermometer). Every hour, baste the pork with the cooking liquid. When done, remove pork to a cutting board and tent with foil to rest 15 minutes.

Shred and reserve juices

Using two forks, shred the pork into bite-sized pieces. Strain the braising liquid and reserve solids for another use; measure and collect at least 1 cup of the strained pan juices (combine with drippings left in the pan) and set aside for the jus. Keep shredded pork warm in the oven (turned off) or covered bowl while finishing jus and preparing bread/cheese.

Pour 1 cup of the collected pan drippings and reserved strained braising liquid into a small saucepan. Add 1 cup stock and 1/2 cup white wine (if using). Bring to a gentle simmer over medium heat and reduce by about one-third, approximately 6–8 minutes, until slightly concentrated.

Whisk cold water into cornstarch to make a slurry. Reduce heat to low and whisk in the cornstarch slurry a little at a time until the jus reaches a thin, saucy consistency suitable for dipping (should coat the back of a spoon). Stir in unsalted butter to finish, and season with salt and black pepper to taste. Keep warm on very low heat; if it gets too thick, whisk in a tablespoon of hot stock or water.

Prep rolls: Preheat broiler (or oven to 425°F/220°C). Slice bolillo rolls horizontally, leaving one side attached if you prefer a hinge. Butter cut sides with softened butter.

Toast rolls: Place buttered rolls cut-side up on a sheet pan and toast under the broiler or in the oven until golden and crisp, about 2–4 minutes — watch closely to prevent burning.

Fill with pork and cheese: Pile generous portions of shredded pork onto the bottom halves of the toasted rolls. Top pork with sliced Havarti (arrange slices to cover the pork). If using, add pickled jalapeños for brightness and a little heat.

Melt cheese: Return assembled sandwiches to the oven (425°F) or under the broiler for 1–2 minutes until the Havarti melts and just begins to bubble. Remove before the rolls char.

Finish and serve: Sprinkle chopped parsley over sandwiches if using. Serve immediately with warm pork jus in small individual dipping bowls alongside each sandwich for dunking. Suggestion: provide napkins — these are juicy and delicious.