PULLED PORK and ROASTED HATCH CHILE PANINI
~serves 4 with a lot of leftover pork
For the pork:
4-5 lb pork shoulder, netting or twine removed
2 Tb kosher salt
3 tsp ground black pepper
1 1/2 Tb good chile powder
10 garlic cloves, smashed
2 medium yellow onions, chopped
24-32 oz medium to dark beer
3 Tb apple cider vinegar
For the rest:
6 or so hatch chiles
4 ciabatta rolls or sliced ciabatta
8 oz jack cheese, sliced
softened salted butter
The night before you plan to serve the dish, combine all of the ingredients in a slow-cooker. Cook on low for 8 hours.
Alternatively, season the meat with the salt, pepper and chile powder. In a large dutch oven, heat 1 Tb of vegetable oil until hot and sear all sides until brown.
Add the garlic, onions and dark beer, place a tight-fitting lid on top and simmer the meat for 3-4 hours on low heat until the meat falls apart.
When the meat is cooked using either method, remove the meat to a cutting board and strain the liquid from the solids, reserving both.
Shred the meat, removing large pieces of fat and place in a bowl with the strained solids. Strain the fat from the liquid and add about a cup or so of the liquid with 3 Tb of apple cider vinegar. Set aside.
For the peppers:
Broil the peppers on both sides until roasted and blackened. Set aside to cool.
Once cooled, peel the skin and remove the inner seeds. Set aside.
For the panini:
Lay the bread on a plate or board. Layer the pulled pork (tossing with extra apple cider vinegar, if you wish), about one roasted hatch chile (I like two) and 2 ounces of jack cheese per sandwich. Place another slice of bread on top and spread a little salted butter on both sides of the sandwich.
Using a panini press, cook the sandwich until grill marks show and the cheese is nice and gooey.
Serve hot with a side of slaw, hot sauce and a paper towel.