Just what I like-make something for dinner and save some for lunch the next day. In this case, I braised pork shoulder, had some for dinner and sliced the remainder for sandwiches the next day. Served on fat, buttery biscuits, along with slices of Wisconsin's finest cheddar; all that's missing is a cold brew or some iced tea.
Serves 4 (2 small sandwiches each)
1 tablespoon vegetable oil such as safflower
2 1/2 pound boneless pork shoulder
coarse salt and ground pepper
1 large onion, finely chopped
3 garlic cloves, thinly sliced
1-inch piece fresh ginger, peeled and thinly sliced
2 teaspoons paprika
1/8 teaspoon ground allspice
1 can (8 ounces) crushed pineapple in juice
2 tablespoons sriracha sauce
8 biscuits or small rolls, split
4 ounces thinly sliced Cheddar cheese
2 tablespoons spicy brown mustard
2 tablespoons pineapple jelly or apricot jam
1. Preheat the oven to 350.
2. In a 5-quart Dutch oven or other large pot, heat the oil over medium. Rub the pork with salt and pepper and cook until browned all over, about 10 minutes. Remove.
3. Add the onion, garlic, and ginger and cook until the onion is tender, about 7 minutes. Add the paprika to the pan and cook, stirring for 30 seconds. Add the allspice, pineapple, and sriracha and bring to a boil. Return the pork to the pan, cover and bake, turning the pork a couple of times, until tender, about 1 1/2 hours. Serve most for dinner, reserving 8 ounces for sandwiches.
4. In a small bowl stir together the mustard and jelly. Spread both sides of the biscuts or rolls with the mustard mixture. Top with half the cheese, the pork, the remaining cheese and close.