On its own, Jalapeño-roast Pork (p. 269) makes for an incredible meal. But these sandwiches, made from the leftover pork, are so delicious that you may end up roasting the shoulder just to make them. We served the sandwiches at Spice Inc. for two years. I originally learned this recipe from my partner Regina Keever, but the recipe has since been taken over by Jane Ruppel, our beloved office manager and resident party monster, who prepares it for virtually every Bayona get-together, by request. The meat can be used in countless ways and is simply irresistible. The pickled cabbage, spicy Creole mustard, and pickles cut the richness of the pork.

　　

Ingredients

makes 8 servings

　　

Pickled Cabbage

2 cups apple cider or cane vinegar

　　2 tablespoons salt

　　1/2 cup sugar

　　4 cups finely shredded green cabbage

　　2 cups finely sliced white or yellow onions

　　1 teaspoon freshly ground black pepper

　　

To Assemble

24 ounces shredded Jalapeño-roast Pork (p. 269) or other cooked pork (about 3 cups)

　　8 ciabatta rolls, or 2 loaves ciabatta, each cut into 4 equal squares

　　Mayonnaise (p. 181)

　　Creole mustard

　　Pickles

　　Pickled cabbage

　　

Pickled Cabbage

Step 1

Place the vinegar, salt, and sugar in a small saucepan and bring to a boil. Place the cabbage and onions in a large bowl. Pour the hot vinegar mixture into the bowl, add pepper, and toss. Let stand for 15 minutes, then toss again, taste, and adjust seasoning. Add more vinegar, salt, or sugar accordingly. Place in a glass or plastic container and set aside.

　　

To Assemble

Step 2

Place about 3 ounces of warmed shredded meat on bread or rolls with a little mayonnaise, mustard, and sliced pickles, and top with pickled cabbage.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.