Directionally Challenged Recipe
Served on toasted Ciabatta- pulled pork, swiss cheese, crispy onions, hawg jaw bbq sauce and house made chipotle mayo.
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Ingredients
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Sandwich
Pulled Pork Seasoning & Reheat (if making pork from cold)
Chipotle Mayo (house-made)
Method
Chipotle Mayo (house-made)
Make the mayo
In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon minced chipotle peppers in adobo, 1 teaspoon lime juice, 1/2 teaspoon honey, 1/4 teaspoon garlic powder and 1/4 teaspoon salt. Whisk until smooth and taste; adjust heat or sweetness by adding more chipotle or honey. Cover and refrigerate at least 15 minutes to allow flavors to meld.
Pulled Pork Reheat & Season
Reheat and season pulled pork
Place 700 g shredded pulled pork in a wide skillet over medium-low heat. Add 1/2 cup chicken or pork stock, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp black pepper and 1/2 tsp salt. Stir to combine and cover. Warm gently 8–10 minutes, stirring occasionally, until pork is hot and the liquid is mostly absorbed but the meat remains moist. Taste and adjust seasoning. Stir in 3/4 cup Hawg Jaw BBQ sauce (reserve remaining for serving).
Assemble & Toast Ciabatta
Prepare rolls
Preheat oven to 200°C (400°F) or set a large skillet to medium. Split 4 ciabatta rolls and lightly butter cut sides with the softened butter (about 2 tbs total).
Toast ciabatta
Place rolls cut-side up on a baking sheet and toast in the oven 5–7 minutes until edges are golden and crisp. Alternatively, toast in a skillet cut-side down over medium heat until golden, 2–3 minutes.
Build Sandwiches
Spread mayo
Generously spread about 2 tablespoons of the house-made chipotle mayo on the bottom half of each toasted ciabatta.
Add pulled pork
Divide the hot pulled pork evenly among the 4 rolls (about 175 g per sandwich). Pile pork high, pressing slightly so it adheres to the mayo.
Add BBQ sauce
Drizzle or brush about 1 tablespoon Hawg Jaw BBQ sauce over the pork on each sandwich (reserve any extra for serving).
Melt cheese
Top the pork on each sandwich with 2 slices of Swiss cheese. Place assembled open sandwiches back under a broiler or in the oven for 1–2 minutes, or cover skillet with a lid for 1–2 minutes, until cheese is melted and slightly bubbly. Watch closely to avoid burning.
Finish with crispy onions
Remove sandwiches from heat and top each with approximately 1/4 cup crispy fried onions for crunch.