One of my first far away adventures was to Chile. Just after final exams wrapped in my third year of university, I flew standby with my two besties to go visit our other bestie in Santiago. Of all the sacrilegious crimes, I was a vegetarian when I went. Yes. To the meat capital of the world. No completo hotdogs, no chacareros, no meat empanadas. I need a re-do. Luckily my meat aversion is well behind me, and some years ago at a little long gone Edmonton restaurant called Churros King, I met the Lomito sandwich. Tender pork, sauerkraut, avocado, mayonnaise, tomato. Piled on a tender Chilean bun, it really is a perfect sandwich.
This week when my sweet uncle showed up at my door with a dozen (still warm) buns from the Chilean owned Latin Bakery, I could not get the Lomito out of my head. With a bit of “Lomito” googling and a quick call to my Chilean bestie who is happily back in Edmonton, I was set. I opted for slow roasting the pork and it really turned out gorgeous. Falling apart beautiful. As a bonus, the pan fried pork leftovers made a yummy companion to soft scrambled eggs the next morning. I can hardly wait to make these sandwiches again. For friends.
serves 2 1/2
1 pork tenderloin
2 cloves of garlic
Chilean buns (or ciabatta buns would be an appropriate substitute)
For the pork:
Preheat oven to 300 degrees. Place whole pork tenderloin in a covered roaster or dutch oven. Fill water to almost cover. Add a few generous pinches of salt, freshly ground pepper, and the 2 whole garlic cloves. Slow roast the pork with the lid on for 2 hours or more. Remove from the roaster and shred. If you wish you can smash the soft roasted garlic and add it to the mix with a little of the remaining pan juices.
For the fillings:
Smash the avocados and add a squeeze of citrus if you plan to let them sit to prevent browning.
Thinly slice the tomato and sprinkle them with kosher salt and a drizzle of olive oil.
Warm the sauerkraut.
Warm the buns in the oven.
Pile the warm shredded pork on the warm bun. Top with sauerkraut, tomato, avocado, and loads of mayonnaise.
Oh, and don’t forget a stack of napkins.
To meat! Cin cin.