MIKE BECK’S SOUR ORANGE BRAISED PORK SANDWICH

Mike Beck finds sour oranges for this Cuban-style sandwich at Produce Depot, but says if you can’t get them, you could substitute the juice of three oranges and two limes. He makes quickpickled red onions by boiling up two parts vinegar to one part sugar and a pinch of salt, then pouring the hot mixture over paper-thin slices of red onion. “They’re ready pretty much as soon as they’re cool,” he says.

Makes: 8 giant or 12 to 15 normalsized sandwiches Preparation time: about 2 days 1 boneless pork shoulder (about 3 to 5 lbs/1.3 to 2.3 kg) 5 sour oranges 2 bulbs garlic, the cloves peeled 1 tbsp (15 mL) chili powder 1 tbsp (15 mL) paprika 1 tbsp (15 mL) cumin 1 tbsp (15 mL) sugar 1 tbsp (15 mL) salt Several cranks from a pepper mill One bottle or can beer Portuguese buns (about a dozen) Shredded iceberg or Boston lettuce Chimichurri Sauce (Kind of ) (recipe follows) Quick-pickled red onions

1. Place the pork shoulder in a large bowl or other container.

2. In a medium bowl, smash the garlic cloves, squeeze in the sour orange juice and mix with the spices, sugar, salt and pepper.

3. Pour the mixture over the pork and rub in thoroughly. Leave for at least a few hours, preferably overnight.“If you have the time and inclination, the best thing to do here would be to cook the pork shoulder low and slow over charcoal,” Beck says. “If I’ve got the time, I love cooking over fire. If you’re into that sort of thing, you probably know what to do from here on out. I don’t even try to tell people who are passionate about barbecue what to do.” Otherwise, heat the oven to 300 F (150 C).

4. Place pork in a baking vessel that can hold a fair amount of juice, but is still mostly filled by the pork shoulder.

5. Pour in the marinade and a bottle of beer for good measure (or more orange juice if you prefer).

6. Let it cook, uncovered, for a really long time — probably seven or nine hours, rolling it over once in a while and adding more liquid if it seems to need it. It is done when you poke it with a knife and there is minimal resistance.

7. Let the roast rest for half an hour or so.

8. Remove as much fat as you need to make it palatable for your crowd (Beck says he removes most of the fat and all the sinewy bits when serving children, but leaves it fatty for adult cottage gatherings.)

9. Using tongs or your gloved hands, tear up the meat a bit and serve in its juices, mounded on top of lettuce in buns and topped with chimichurri sauce and quick-pickled onions.