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Ruben Santana’s Pulled Pork Sandwich
Mix all dry ingredients in shaker together for DRY RUB seasoning
Tbsp Kosher Salt
1 1/2 tbsp Black Pepper
tsp Granulated garlic powder
tsp Granulated onion powder
Tbsp Whole oregano
1/2 tbsp Cumin
1/4 tsp Cayenne
1/2 cup Brown sugar
OTHER INGREDIENTS
Tropical fried cheese
Sweet plantain/yellow plantain
PROCCESS
- Leave pork marinating overnight in the dry rub
- Set oven to 350 degrees and place butt in the middle rack.
- Cook for about 4-5 hours approx. till color is forming on the pork.
- Set oven on broil and place butt on the top rack
- Char butt for about 10-15 but pay close attention so it will not burn.
- Take 2 sheets of aluminum paper and place it on the paper.
- Apply brown sugar and 2 passes of dry again on top of butt.
- Set oven to 400 degrees and cook butts till tender (thermometer penetrates meat easily or 200 degrees)
- Slice a 1/4-inch-thick piece of cheese and fry until golden and crispy on both sides
- Peel slices of plantain then fry.
ASSEMBLY
- Shred pulled pork carefully because it is very hot
- Place on your choice of bun with Spicy Tangy Sauce, or your choice of sauce
- Add the 2 pieces of plantain on bun
- Add fried cheese
SPICY TANGY SAUCE
– 1 cup mustard
– 1/2 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup white sugar
– 1/4 cup honey
– tbsp salt (kosher)
– tbsp black pepper
– tsp cayenne pepper
– tsp granulated garlic
– tsp chilli powder