- 3 1/2 pounds well-trimmed boneless pork shoulder
- 1 tablespoon hot paprika
- Kosher salt and black pepper
- 1/4 cup extra-virgin olive oil
- 1 bay leaf
- 1 Spanish onion, halved and sliced 1/4 inch thick
- 1/4 cup minced garlic
- 1 oregano sprig
- 1 teaspoon crushed red pepper
- 1 cup Portuguese white wine, such as Vinho Verde
- 1 quart chicken stock or low-sodium broth
- 2 roasted red bell peppers
- 1 pound Petit Basque cheese, rind removed, cheese thinly sliced
- 12 small Portuguese or kaiser rolls, split and toasted
How to make this recipe
Slice the pork across the grain 1/4 inch thick. Arrange the slices on 2 large rimmed baking sheets in an even layer. In a small bowl, mix the paprika with 2 tablespoons of salt and 2 teaspoons of black pepper. Sprinkle the seasoning mix evenly on the meat and let stand at room temperature for 30 minutes.
Meanwhile, in a large enameled cast-iron casserole, heat the oil. Add the bay leaf and cook over moderate heat until lightly browned, about 2 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until the onion is browned, about 10 minutes. Using a slotted spoon, transfer the onion to a bowl; leave the bay leaf in the casserole.
Add the garlic, oregano and crushed red pepper to the casserole and cook over moderately high heat, stirring, until fragrant, 1 to 2 minutes. Add the wine and simmer until evaporated, 5 minutes. Add the stock and roasted bell peppers and bring to a boil. Discard the bay leaf and oregano. Transfer the mixture to a blender and puree until smooth.
Return the red pepper broth to the casserole. Add 4 cups of water and bring to a boil. Season with salt and black pepper. Add the marinated sliced pork and simmer over moderately low heat until very tender, about 1 hour.
Put the cheese on the roll bottoms. Top with the pork and onion and drizzle with some of the red pepper jus. Close the sandwiches and serve.
The pork can be refrigerated in the braising liquid for 3 days. Reheat gently before serving. wine A “Tinto,” or red blend, from Portugal’s Douro offers a bright and juicy backdrop to pork and paprika.