Lechon de cerdo, papas bravas, y tomates asados

This was a surprise that Greg cooked, I actually had no part in it except for the peeling of the potatoes and the eating of the deliciousness that was the food.  It was inspired by a sandwich from our favorite restaurant in Chile, Ciudad Vieja, and the delicious potatoes they serve at most tapas restaurants.  Then, Greg put the extra roasted tomatoes on some toast on the side.



We used the pork shoulder to make these sandwiches and BBQ pork sandwiches.

Honey Mustard Pulled Pork Sandwich with Sweet Potatoes 
1 Pork Shoulder
1 White Onion
6-8 cloves garlic
1 C Dr. Pepper (no diet!)

Slice the onions.  Sear the edges of the pork in a skillet.  Then, put the pork in a slow cooker with the onions, garlic, and DP and set it on low for 8 hours.  This will make your house smell DELICIOUS.

Sauce:
1/3 C Dijon
1/3 C Honey
1/4 C Veggie Oil
2 t ground mustard
ground pepper to taste

Mix everything together and change seasonings to liking

When the pork is done (it falls apart as you pull it with a fork), pull it apart with two forks.  Then, mix some of it with the sauce.

Papas Bravas with Tomato Aioli
10 small to medium parboiled potatoes (parboiled means cooked in boiling 8-10 minutes, then put them in cold water)
Canola Oil
salt and pepper to taste
cayenne pepper

Parboil the potatoes ahead of time to save time.  Peel the potatoes and cut them into one inch cubes.  Heat up some oil (about an inch deep) in a deep skillet.  Cook the potatoes until golden on both sides.  While cooking, season with salt and pepper.  Once fried, lightly sprinkle them with cayenne pepper.  Then, put them on a baking sheet in the oven at 350 degrees for about 10 minutes to crisp them up.

Tomato Aioli
3/4 C Mayo
1 Whole roasted tomato, halved and seeded
1/2 Red Onion finely diced
2 cloves minced garlic
1 T cayenne pepper
few dashes hot pepper sauce
splash of sherry vinegar
salt and pepper to taste

Put onion and garlic in some oil in a pan and cook for 5 minutes.  Then, add cayenne pepper and cook 45 seconds.  Let it cool! Mix it in a blender with mayo, pepper sauce, roasted tomato, and a splash of sherry vinegar. Add salt and pepper to taste.Then, let it cool in the fridge.

Once it is all done, serve it up, mailman, and enjoy!