1 1/2 - 2 lb. boneless pork butt roast, trimmed
2 tsp salt
For Cilantro Lime Cream:
1/2 cup sour cream
2 Tbsp fresh lime juice
1/2 tsp This Little Goat went to Yucatán
2 Tbsp chopped cilantro
1/2 tsp salt
For Yucatán Slaw:
1/4 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)
1 Tbsp fresh lime juice
1 Tbsp This Little Goat went to Yucatán
1/2 tsp kosher salt
4 cups shredded cabbage
1 large carrot, shredded (about 1 cup shredded carrot)
For Sandwich Fixin’s:
1 Tbsp butter
4 small baguettes, halved lengthwise
1/4 cup crumbled queso fresco cheese
1/2 cup pickled red onion
1/4 cup fresh cilantro leaves
Season pork with 2 tsp salt and place in the bowl of a 6-quart slow cooker. Pour over 1 cup Yucatán sauce and 1/4 cup water. Cover and cook on high for 3-4 hours or low for about 8 hours, until the pork is very tender and beginning to fall apart. Discard any excess fat and shred the meat using tongs or two large forks. Leave in the slow cooker until ready to serve.
Meanwhile, make the cilantro cream by whisking together sour cream, 2 Tbsp lime juice, 1/2 tsp Yucatán sauce, 2 Tbsp chopped cilantro and 1/2 tsp kosher salt. Keep chilled until ready to assemble your sandwiches.
In another large bowl, make the Yucatán slaw by whisking together Kewpie mayonnaise, 1 Tbsp lime juice, 1 Tbsp Yucatán sauce and 1/2 tsp salt. Add cabbage and carrots and mix until well coated. Season to taste with salt and keep chilled until ready to serve.
When ready to build the sandwiches, melt 1 Tbsp butter in a large skillet over medium heat. Once the butter begins to sizzle, toast both halves of each baguette in the melted butter.
Place a healthy layer of pork on the bottom half of each baguette and smear cilantro cream on the top halves. Layer slaw on top of pork. Top with crumbled queso fresco, pickled red onions and fresh cilantro leaves. Sandwich together and dig in!