Update your pulled pork sandwiches by serving it up a la cubana
1/4 kg. pork shoulder
4 to 5 bananas, sliced
2 cups tomato sauce
2 tbsp. minced onion
1 tbsp. garlic
1 to 2 eggs (for poaching)
3 tbsp. olive oil
- Using a pressure cooker, boil the pork shoulder together with whole peppercorn and bay leaf for 30 to 45 minutes or until the meat becomes soft and tender.
- Remove the pork from the pressure cooker, and let it rest for a while. Keep pork stock.
- On another pot, sauté olive oil, onion, and garlic for 1 to 2 minutes and add the stock. Bring it to a boil then turn down the heat once it starts to simmer. Add the sliced bananas and tomato sauce to the stock, and let it simmer for another 30 to 40 minutes or until it thickens.
- While waiting, shred the pork shoulder into thin pieces.
- Once the sauce is done, strain it.
- Using a sauté pan, toast the shredded pork until it turns golden brown. Add the shimeji mushroom and the sauce. Mix thoroughly.
- Slice the ciabatta bread in half and brush with olive oil. Then, place in the oven toaster for 1 to 2 minutes. While waiting, fry some sliced bananas until golden brown.
- Place the bread on a plate, add the pork with mushrooms, poached egg, and fried bananas.
This recipe was originally published in Northern Living, May 2016.