Serves 8 – 12

INGREDIENTS

• 3 tbsp kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 bunch cilantro, stems removed
• 2 cups Dijon mustard
• 5 lb boneless pork shoulder
• 2 pints light beer
• 2 Spanish onions
• 2 eggs
• 6 garlic cloves
• 4 cups canola oil
• 2 cups sriracha sauce
• 1 jar kosher dill pickles
• 8 to 12 slices cooked ham
• 8 to 12 slices Havarti cheese
• 8 to 12 light and airy submarine-style buns
• 2 cups salted butter

INSTRUCTIONS

1. To braise the pork shoulder, preheat the oven to 275° F. Evenly mix the salt, pepper, paprika and cayenne in a medium bowl.
2. Finely chop the cilantro, and mix into the spice bowl, adding the Dijon mustard. Rub the marinade all over the pork.
3. Put the meat in a deep roasting pan and add the beer. Tightly cover the pan with a layer of plastic wrap followed by a layer of aluminum foil. Roast in the oven for about 6 hours.
4. To make the toppings, slice the onions into small, thin pieces. Put them in a large pan with a little bit of canola oil over high heat. Cook 5 to 6 minutes. When they start to char, splash the onions with ¼ cup of water and stir. Turn down the heat to medium-low and allow the onion to cook slowly for about 20 minutes, until fully caramelized. To prepare the chili aioli, crack the eggs into a blender or food processor, add the garlic and blend. Slowly add the canola oil while the machine is running, then the sriracha sauce, blending until the mayo is a light-orange colour.
5. Remove the pork from the oven once it is cooked and pull the meat apart with tongs. Layer a bun with pickles, slices of ham and Havarti, some of the meat and onions. Top with chili aioli.
6. To make it a true Cuban sandwich, melt a bit of butter in a grilling pan and press the sandwich down on the hot surface for about 3 minutes and then repeat on the other side. Enjoy!

As seen in the hit summer movie Chef, street food has come a long way since the hotdog stand. Now you can take the best of it into your own kitchen with this book from Matt Basile, who owns a Toronto food truck, the Fidel Gastro, and stars on TV’s Rebel Without a Kitchen. More than 85 street-inspired recipes are organized into fun chapters such as “stuff in buns,” “perfectly fly for a fry guy” and “I love bacon.” – Chris Daniels