- One pork shoulder approx. 3 kg.
- 5 g oregano
- 10 g sweet paprika
- 3 g powdered chilli
- 1 cinnamon stick
- 80 g olive oil
- 40 g wine vinegar
- 6 g dry dill
- 3 g ground pepper
- Cuban stile bread
- Emmental cheese
- Pickled gherkins
- A few cubes of butter
First, make a mixture in a bowl with oregano, paprika, chilli powder, cinnamon, oil, vinegar and dill. Set aside.
Next, arrange the pork shoulder on a tray and add salt and ground pepper. Next, spread the meat with the mixture and mix well with the hands (it is recommended to use latex gloves for this step). It is important to mix well so that all parts of the shoulder are marinated.
Next, place the piece of marinated meat in a vacuum bag and package to 99%.
Cook the shoulder in the sous-vide cooker at 66 ºC (150,8ºF) for 48 hours.
Once the stipulated time has elapsed, lower the temperature so that it can be reserved in the chamber.
To make the pork sandwiches, remove the cold pork shoulder and cut slices of meat. Meanwhile, cut the bread in half and toast it in a pan with a little butter. Spread the mustard on the bread and add the pickles, the pork and the cheese. To finish, put the sandwiches under the grill to melt the cheese and heat the meat.
Now just enjoy these delicious sandwiches.
In this recipe, the cooking technique gives offers a great advantage: pasteurisation. As it is cooked above 65 °C (149ºF), the product (in this case marinated pork shoulder) is much more durable. This means the cooked pieces of meat can be stored, only using what is needed.
Also keep in mind that smaller pieces can be made after cooking; vacuum-packing and pasteurising them again before cold storage. This way only what is needed is kept to hand.