PERUVIAN SANDWICHES BUTIFARRAS

Experience the authentic taste of Peru with this delectable Butifarra sandwich. Featuring succulent slow-cooked pork, enriched with vibrant spices and finished with a traditional Peruvian onion relish, this sandwich offers a flavorful journey with every bite.

Ingredients

🐖 1 large Pork Shoulder Butt 5-8 lbs
💧 Water for brine unspecified quantity
🧂 Salt for brine and zarza criolla
🛢️ Vegetable Oil for achiote oil unspecified quantity
🌰 Achiote Seeds small pile for achiote oil
🐷 Rendered Pork Fat saved from trimming the pork
🧄 10g Garlic for rub
🌿 10g Cumin for rub
🌶️ 10g Black Pepper for rub
🍶 10g White Vinegar for rub
🧅 1 large Red Onion for zarza criolla
🌶️ 1-2 Aji Limo yellow pepper for zarza criolla
🌿 1 bunch Cilantro for zarza criolla
🍋 2-3 Limes for zarza criolla
🥄 Mayonnaise optional for sandwich spread
🥄 Mustard optional for sandwich spread
🥖 Peruvian-style Bread Rolls

Instructions

1- Prepare the Pork:

Trim and debone the pork shoulder butt, saving the fat.
Cut into manageable pieces to ensure even cooking.

2- Brine the Pork:

Submerge pork pieces in water in a foil pan.
Generously add salt, mixing well.

3- Truss the Pork:

Remove from brine and pat dry.
Truss with twine for even cooking.

4- Make Achiote Oil:

Heat oil in a saucepan, add achiote seeds, and stir.
Render saved pork fat and add to the achiote oil.

5- Prepare the Rub:

Blend oil, garlic, cumin, pepper, and vinegar in a Ninja Blender to form a paste.

6- Apply the Rub and Marinate:

Coat pork pieces with rub, seal in a Ziploc bag.
Let it marinate.

7- Cook the Pork:

Boil water in a large pot and submerge the sealed pork bag.
Cook to 160°F - 170°F internal temperature.

8- Finish the Pork:

Brush cooked pork with achiote oil after removing from the cooking bag.

9- Prepare Zarza Criolla:

Mix sliced red onion, Aji Limo, cilantro, lime juice, and salt in a bowl.

10- Assemble the Sandwich:
- Spread mayonnaise and mustard on a sliced bread roll.
- Add slices of cooked pork and top with zarza criolla. Serve!

Prep Time: Over 3 hours
Cook Time: Until internal temperature reaches 160°F -170°F
Total Time: Approximately 5-6 hours
Servings: Approximately 6-8 sandwiches
Equipment: Foil Roasting Pan, Cutting Board, Chef's Knife (likely Chinese cleaver style), Boning Knife, Cooking Twine, Saucepan, Wooden Spoon, Ninja Blender, Small Bowls/Cups, Large Pot with Steamer Insert, Large Ziploc Bag, Frying Pan, Glass Jar, Food Thermometer (ThermoPro), Basting Brush, Tongs