Roast Pork Baguette Recipe

Preheat and season

Preheat oven to 190°C (375°F). Pat the pork dry with paper towels. In a small bowl combine olive oil, minced garlic, chopped rosemary, salt and black pepper. Rub the mixture all over the pork loin/shoulder so it is evenly coated.

Sear (optional)

Heat a heavy ovenproof skillet over medium-high heat until hot. Add a little oil and sear the pork on all sides until golden brown, about 2 minutes per side. This step adds flavor but can be skipped.

Roast

Place the pork on a rack in a roasting pan or leave in the skillet and transfer to the oven. Roast at 190°C (375°F) until internal temperature reaches 63°C (145°F) for medium or up to 71°C (160°F) for well done—approximately 25–35 minutes per 500 g (about 45–60 minutes for 1 kg). Use an instant-read thermometer to confirm doneness.

Rest and shave

Remove pork from oven, tent loosely with foil and let rest 10–15 minutes. This lets juices redistribute. Using a sharp knife, thinly slice or shave the pork across the grain into pieces suitable for a baguette (very thin slices are ideal). Keep warm.

In a small bowl combine mayonnaise, finely chopped chipotle in adobo, adobo sauce, lime juice, honey, smoked paprika and salt. Whisk until smooth and taste, adjusting heat or sweetness as needed. Chill in fridge until assembly. If you prefer a thinner sauce, stir in 1–2 teaspoons water or more lime juice.

In a large bowl combine shredded green and red cabbage, grated carrot, chopped cilantro and chopped mint (if using). In a small jar or bowl whisk together apple cider vinegar, olive oil, honey (or sugar), salt and black pepper until emulsified. Pour the dressing over the cabbage mixture and toss thoroughly. Let sit for at least 10 minutes so flavors meld; refrigerate if making ahead.

Split each baguette lengthwise, leaving a hinge if desired. Lightly butter or brush with olive oil and toast cut sides in a skillet or under a broiler until golden (about 1–2 minutes under broiler or 1–2 minutes in a hot skillet).

Spread a generous layer of chipotle sauce on both cut sides of the baguette. Pile shaved roast pork on the bottom half (about 200–250 g total pork per sandwich). Top the pork with a generous handful of herb slaw and add pickled jalapeños if using for extra heat.

Close the baguette, press gently, and slice in half. Serve immediately while pork is warm and bread is crisp.