Dirty Greek Sandwich

Χρόνος προετοιμασίας:

35'

Ωρα μαγειρέματος:

45'

Εξυπηρετεί:

3-5

Επίπεδο:

Συστατικά

Brine

2L Water

100 g White wine vinegar

50g Lemon juice

120g Salt

Gyros

1kg Shoulder pork chops

50g Lemon juice

80g Neutral oil

1tsp Cumin

1tbsp Paprika

1tbsp Frenchies Mustard

1tbsp Oregano, Thyme

1tsp Onion powder

1/2 tsp Garlic powder

Salt, Pepper

Coleslaw (Salad)

1 Green cabbage (Medium size)

1 Red/Purple cabbage (Small size)

2 carrots

Mayonaise

Sweetener of choice

Salt

Creme fraiche

Barbeque

Baguette

Tomatoes sliced

Add all the ingredients of the brine in a bowl but the salt. With a whisk mix everything, add the salt and whisk until everything is incorporated.
Add in the brine the Shoulder pork chops and let them for 4-12 hours.
Preheat the oven at 200c
At the mean time make a mayonaise or use a ready one. If you buy it, mix it with extra mustard.
Then it is the coleslaw. Just Grate all vegetables into a bowl, mix with mustard, season and boom.
Cook the pork chops on a rack placed on top of a flat tray. Keep rotating or flipping every 15 minutes until very well cooked and nearly crisp.
When they are cooked, let them rest 5-10 minutes and cut thinly.
Slice the tomatos.
Warm up the baguette for 5 minutes in the oven and let's start building our sanwich.
First is the mustard sauce/ mayonaise on the bottom, following is the coleslaw, tomatoes, gyros, barbeque and creme frache on the lid.
Enjoy!