Slow roasted pork shoulder joins forces with naturally-aged Tillamook Medium Cheddar. Pickles and jalapeño jelly top off this sandwich on ciabatta bread.
"This sandwich features one of our favorite condiments, the sweet and spicy jalapeño jelly. We’ve done this sandwich with duck confit before, and it is equally delicious. There’s something magical about the flavor combination, and it all melts together beautifully with the Tillamook Medium Cheddar." – Nick Wood of Bunk Sandwiches
1-2 lbs of naturally raised pork shoulder (cured for 2-3 days with pork cure: 1 cup kosher salt, 1 cup sugar, 1 tablespoon chopped garlic, and 1 teaspoon each ground fennel seed, nutmeg, chili flakes)
1 tablespoon molasses
4 ciabatta rolls, split
½ -¾ cup (4-6 oz) prepared mayonnaise
1 cup (8 oz) jalapeño jelly
8 slices Tillamook® Medium Cheddar Cheese (also try Tillamook® Reduced Fat Medium Cheddar Cheese)
16 slices garlic dill pickles
4 tablespoons (2 oz) Tillamook® Unsalted Butter
Heat a convection oven to 275°F. Brush the pork shoulder with the molasses, place in a roasting pan, and roast for 3-4 hours until tender (if the shoulder starts to get too dark, cover it in foil). Take it out of the oven and let it rest. Slice it thinly.
Assembly of Sandwiches
Divide the mayonnaise and jalapeño jelly on the inside of the rolls. Layer on the Medium Cheddar, pork shoulder, and pickles. Close the sandwich and lightly brush the outside with melted butter.
Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes.