Method: Grill, Smoker, or OvenJump to Recipe
The Famous Caribbean Roast Pork Sandwich
For a short time, a small street side stand in Seattle created one of the best sandwiches in the world. Then, out of nowhere it was gone. Paseo in Seattle had a cult following for their Caribbean Roast Pork Sandwich, being named in multiple top sandwich lists in America. Lines wrapped around the block to try their juicy, spicy work of art on local artisan bread. It was perfect. Sadly, one day in 2014, a closed sign hung outside their shop. Apparently the owners were not so great at finances as they were making one of the most sought after sandwiches in the U.S.
With their closing came the multitude of copycat recipes and recreations. The Seattle Times even got in on the action. The Pacific Northwest was left with a giant, juicy, pork shoulder sized hole in their heart.
Over the years, I have tried a multitude of recipes, trying to recreate that perfect sandwich. While I in no way claim to outshine the original, this version has kept our taste buds happy for the last few years. Also, fear not, family members of the original owners have reopened a new Paseo location, and while I have not had a chance to try them out, Seattleites seem to be rejoicing once again.
Cooking the Caribbean Roast Pork Sandwich
Prepare the Marinande
Gather your ingredients and mix all of the marinade ingredients in a medium sized bowl.
Place the pork in a sealable bag or bowl and pour the marinade over the pork. Seal tightly and place in the refrigerator overnight.
Get the Pork to the Grill
Heat your smoker or oven to 300 degrees. Place the pork along with all of the marinade in a foil pan or oven proof dish.
Cook until the internal temperature of the meat is 170 degrees. Baste or mop with the marinade about every 30 minutes.
Flip the pork over, cover with foil and cook to an internal temperature of 200-205 degrees. Cooking time typically takes about 2 hours, but can vary depending on a number of factors, so cook to internal temperature, not by time. If you do not have an instant read thermometer, you can tell the pork is done when the meat pulls apart easily with a fork, and when the bone pulls out cleanly.
You can learn more about instant read thermometers, and why they are the #1 BBQ tool that you need on our tools of the trade page:
Remove the roast pork from the smoker and let it rest for about 10 minutes.
Shred the pork. Caution - it will be hot so use forks or heat resistant gloves. Remove the scotch bonnet peppers and mix the pork with the cooked marinade.
Prepare the Garlic Mayo
While the meat is cooking, cut the end of the garlic bulb. Drizzle some oil over the top and roast in the smoker for about an hour. Check it frequently to make sure it is not burning or drying out. When soft and fragrant, remove it and cool.
Squeeze the softened garlic into a bowl and combine with the rest of the garlic mayo ingredients. Cover and refrigerate until needed.
Pickling the Fresno Chiles
Prepare the pickled chiles while the meat is cooking.
Combine the vinegar, sugar, salt and garlic in a sauce pan. Bring the mixture to a boil then turn off the heat and add the peppers. Reserve until needed.
Finishing the Caribbean Roast Pork Sandwich
Choose a quality bread
When we set out to recreate the world's best sandwich, we knew we absolutely had to follow the original and find the best bread that we could. Thankfully, Kansas City has several fantastic bakeries. One of our personal favorites is Fervere in the Westside of KC, on Summit Street. Daily, they bake some of the best bread in KC and are some of the nicest people you will ever meet. Pay them a visit, but please leave at least one cinnamon roll for my son.
Saute the Sliced Onion
While the meat is resting, saute the onion in 2 tablespoons of olive oil over medium high heat. Cook until softened and nicely caramelized.
Load up the Sandwich
Slice the baguette lengthwise and cut into sandwich sized portions. Slather both the top and bottom of the loaf with the garlic mayo. Place the pork on the bottom of the sandwich and top with the sauteed onions and pickled Fresno chiles. Use more or less depending on desired spice level.
Add additional toppings such as cilantro and chopped romaine lettuce, as desired. Enjoy!
For more great sandwich recipes be sure to check out some of these classic favorites:
- Uruguay’s Chivito: The Ultimate Steak Sandwich
- Smoked Philly Cheesesteak
- Grilled Pork Banh Mi
- Grilled Cubano
- Wicked Good Grilled Tuna Fish Sandwich: Spicy Tuna Melt
- Louisville Hot Brown: Kentucky’s Turkey Sandwich
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Caribbean Roast Pork Sandwich (Paseo Style)
- 3 pound Pork Butt preferably bone in
- 2 Loaves Crusty French Baguette
- 1 Onion sliced
- ½ bunch Cilantro for serving
- Chopped Romaine Lettuce for serving
- 10 oz Orange Juice
- 1 cup Mango Juice
- 6 oz Pineapple Juice
- Juice of 1 Lime
- 2 Tab Olive Oil
- 2 Tab Garlic Squeeze or Minced Garlic
- 1 Tab Oregano preferably fresh or Mexican
- 1 tea Salt
- ½ tea Black Pepper
- 1 oz White Rum
- 2 Scotch Bonnet or Habanero Peppers whole
- 1 tea White Vinegar
- 1 Garlic Bulb
- 1 cup Garlic Ailoi or Mayonnaise
- ¼ tea Garlic Salt
- 1 tea Lemon Juice
- 3 Tab Relish sweet or Hatch
- 2 Fresno Chiles sliced
- ¼ cup White Vinegar
- ¼ cup Water
- ½ tea Garlic minced
- 1.5 tea Sugar
- 1 tea Salt
- Mix all of the marinade ingredients Place the pork in a bag and cover with the marinade. Place in the refrigerator overnight.
- Heat your smoker or oven to 300 degrees. Place the pork along with all of the marinade in a foil pan or oven proof dish.
- Cook until the internal temperature of the meat is 170 degrees. Flip the pork over, cover with foil and cook to an internal temperature of 200-205 degrees. Remove from the smoker and let it set for about 10 minutes.
- Shred the pork. Caution, it will be hot so use forks or heat resistant gloves. Remove the scotch bonnet peppers and mix the pork with the cooked marinade.
- Slice the baguette lengthwise and cut into sandwich sized portions. Slather both the top and bottom of the loaf with the garlic mayo. Place the pork on the bottom of the sandwich and top with pickled Fresno chiles. Use more or less depending on desired spice level.
- Cut the end of the garlic bulb. Drizzle some oil over the top and roast in the smoker for about an hour, while the pork is cooking. Then remove and cool.
- Squeeze the softened garlic into a bowl and combine with the rest of the Garlic Mayo ingredients. Cover and refrigerate until needed.
Pickled Fresno Chiles
- Combine all of the ingredients except the chiles in a sauce pan. Bring to a boil then turn off the heat and add the peppers. Reserve until needed.