Pulled Pork Rib Baguette

“The pork is a play on the Vietnamese Banh Mi,” says Anthony Bucco, executive chef of uproot in Warren. “Mark Farro, my sous chef, and I spent quite a few days in New York City during the build-out for Uproot, buying equipment, flatware, and glassware. We spent a decent amount of time at Michael Huynh's restaurant, Baoguette. First, because it's spectacular, and second because it's cheap! The Uproot sandwich is our interpretation of a classic, sans paté, but with all the full flavor."

Photo by Ruben Woolcott.

Pulled Pork Rib Baguette with Fine Herbs, Pickled Shallots

Serves: 4


1 slab pork ribs
salt and pepper
3 tablespoons sugar
2 cups rendered duck fat*
2 cups olive oil*
2 shallots, thinly sliced
4 oz. Champagne vinegar
2 tablespoons salt
1 French-style baguette
1 oz. cilantro
1 oz. mint

*Note: 4 cups olive oil may be substituted, instead of 2 cups duck fat and 2 cups olive oil


For the Pork Confit

Preheat oven to 350 degrees.

Rub ribs aggressively with salt and pepper and 1 tablespoon of sugar.

Let sit for 1 hour.

Gently heat duck fat and olive oil.

Place ribs in a baking pan cover with heated fat/oil combo, making sure they are completely covered.

Wrap pan with aluminum foil and place ribs in oven for 4 hours, checking periodically to make sure they are submerged in fat.

Once ribs are completely tender, remove from cooking liquid.

Allow ribs to cool and pull off meat. Discard bones.

For the Pickled Shallots

Gently bring the 4 oz. of Champagne vinegar, 2 tablespoons of sugar and 2 tablespoons of salt to just boiling.

Add thinly sliced shallots and remove from heat.

Allow shallots to cool in the pickling liquid.

For the Sandwich

Halve one French-style baguette.

Heat pork in a sauté pan.

In a mixing bowl, add warmed pork with mint, cilantro, and shallots, toss to distribute flavor.

Top baguette with mixture, cut into 4 pieces and serve.

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