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Paseo inspired mojo pork sandwich on a plate.

Paseo Style Caribbean Roasted Mojo Pork Sandwich

Carne Diem Culinary
This sandwich is inspired by the famous roast pork sandwich at Seattle's Paseo restaurant. An artisan baguette is topped with juicy roast pork, spicy pickled Fresno chiles, and a garlic mayo.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 928 kcal

Ingredients
  

  • 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

Marinade

  • 10 ounce Orange Juice
  • 1 cup Mango Juice
  • 6 ounce Pineapple Juice
  • Juice of 1 Lime
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Garlic Squeeze or Minced Garlic
  • 1 Tablespoon Oregano preferably fresh or Mexican
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 ounce White Rum
  • 2 Scotch Bonnet or Habanero Peppers whole
  • 1 teaspoon White Vinegar

Garlic Mayo

  • 1 Garlic Bulb
  • 1 cup Garlic Ailoi or Mayonnaise
  • ¼ teaspoon Garlic Salt
  • 1 teaspoon Lemon Juice
  • 3 Tablespoons Relish sweet or Hatch

Pickled Chiles

  • 2 Fresno Chiles sliced
  • ¼ cup White Vinegar
  • ¼ cup Water
  • ½ teaspoon Garlic minced
  • 1.5 teaspoons Sugar
  • 1 teaspoon Salt

Instructions
 

  • 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.
  • Enjoy!

Garlic Mayo

  • 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.

Nutrition

Calories: 928kcalCarbohydrates: 40gProtein: 66gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 223mgSodium: 2188mgPotassium: 1509mgFiber: 2gSugar: 21gVitamin A: 811IUVitamin C: 70mgCalcium: 120mgIron: 6mg
Keyword Caribbean, Paseo, Roast Pork, Sandwich
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