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Meat, Recipes

Boulangerie-Style Pork Shoulder Sandwiches

We’d be hard-pressed to find a more satisfying lunchtime treat than our pork shoulder sandwiches.

Served on a fresh baguette with Dijon mustard and thinly sliced cornichons, the first bite will transport you directly to a Parisian boulangerie. We chose pork shoulder steaks because they’re an inexpensive but flavorful option, meaning you don’t need to save this sandwich for a special occasion. Best enjoyed on a Sunday afternoon when you’ve got some extra time and the inclination to indulge.

How to Make It

Difficulty: Easy

Overall Time: 25 min + 1 hr 10 min resting time

Prep Time: 15 min

Cook Time: 10 min

Serves: 4

  • 3 boneless pork shoulder steaks, about ½ in thick and 8 oz (225 g) each
  • 1 tsp dried juniper berries
  • ½ tsp kosher salt
  • ¼ tsp black peppercorns
  • 2 tsp vegetable oil
  • 2 tbsp butter
  • 3 small thyme sprigs
  • 1 garlic clove, peeled and crushed
  • 1 fresh baguette, split in half lengthwise and cut into fourths
  • Dijon mustard
  • Thinly sliced cornichons
  • Tender greens, such as mâche or arugula
  1. Remove steaks from fridge and let come to room temperature for 1 hour before cooking.
  2. Crush juniper with salt and peppercorns using a mortar and pestle. Sprinkle all over both sides of steaks.
  3. Heat a large heavy-bottomed frying pan over medium-high heat. Add oil, then steaks. Cook until a deep brown crust forms, 3 to 5 minutes per side. Add butter, thyme and garlic to pan. Tilt pan towards you to pool butter, then baste steaks continually, using a large spoon, until butter is no longer foaming, 1 minute. Transfer steaks to a cutting board and let rest for 10 minutes.
  4. Slice pork very thinly. Brush cut sides of baguette with any pan juices, if desired. Spread with mustard. Build sandwiches with pork, cornichons and greens.
Style Pork Shoulder Sandwiches Recipe by Casa de Suna
Boulangerie-Style Pork Shoulder Sandwiches by Casa de Suna

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