You may have noticed that whenever we take a vacation, we come back with a recipe. Our recent jaunt to Key West was no different. While we could have come back with a recipe for traditional Key Lime Pie (we did) and the best lime slush (also have that), we really wanted to recreate our favorite lunch at Paseao (which apparently is also in Seattle, who knew?).
Here’s a picture of the original sandwich.
We found a pretty easy to follow recipe and with a few tweaks got our version really close. Finding the mango juice was the hardest part. We ended up finding Mango Puree in the natural food section of our favorite grocer.
1 cup Mango juice
2 cups orange juice
2 tablespoons olive oil
2 tablespoons lime juice (Key West is best, but if you can’t find it regular lime juice is just as good)
2 tablespoons fresh, chopped garlic
1 teaspoon fresh, chopped oregano
sprinkle (about 1/2 teaspoon each) kosher salt and black pepper
1 shot of rum (splurge a little and get a good dark, non-spiced rum)
3 pounds pork shoulder
tablespoon or two vegetable oil
2 yellow onions
Garlic Aioli ingredients:
1 cup of mayonnaise
2 tablespoons olive oil
2 tablespoons lime juice
good, crusty baguette (bigger than a french loaf)
Fresh Romaine lettuce
Preheat the oven to 300 degrees or set the sauté function on your Instant Pot to heat. Remove the pork from marinade, but don’t discard! Sear the pork in a lightly oiled pan or skillet (save that pan for later!) on all sides.
If using the instant pot sear on all sides in sauté mode.
Place the pork in a roasting pan and pour the marinade on.
If using the Instant Pot, pour the marinade over the pork.
Tent the roasting pan with foil to seal in the steam. Place the roasting pan into the oven and cook for 45 minutes. Then uncover and cook for at least 1 hour and 30 minutes, basting as needed and flipping the meat over half way through. We ended up cooking it for a little over two hours. The longer the better. Let the meat rest for at least 10 minutes before cutting.
Instant Pot directions: turn off sauté mode. Close and seal the lid. Cook on medium pressure for 60 minutes. Natural release. Check for doneness. Pork should read at least 130 degrees. If the pork isn’t cooked through and shreds easily, put it back in for 15-30 minutes.
When you put the pork in the oven or instant pot, you can prepare garlic mayo by peeling 8 cloves of garlic (we left them whole, even though the original recipe called to chop the garlic). Put the garlic in an oven proof custard dish and pour about 2 tablespoons of lime juice on top of the garlic. Add to the oven with the pork and cook for about 30 to 45 minutes or until the garlic is soft and roasted. Add this to 1 cup of mayonnaise. Add 2 tablespoons olive oil, 2 tablespoons lime juice and stir. The original recipe called for relish, but we left that out.
While the meat is roasting, cut up the onions yellow onions into wedges. We went with strips in the food processor and it wasn’t quite right. Place in the same pan that you seared the pork shoulder in and set to medium high heat. Cook for about 10 minutes or until onions are caramelized and have picked up all of the fond.
Cut bread in half. Slather garlic mayo on both sides and place in toaster oven till the mayo puffs up a bit and the bread slightly browns.
Last step, assemble the sandwich by adding a little more mayo on the bread, topped with romaine leaves, onions, pork, a few pickled jalapeños and some cilantro.
Three pounds of pork made five sandwiches the first night. We opted to freeze the rest, which will make at least four more sandwiches. Plan for a feast. It’s just as tasty cold the next day. I only wish I’d had a few more pickled jalapeños to add a bit more heat.