Entries from Recipes tagged with 'Brooklyn'

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Serious Sandwiches: Brooklyn Butcher's Red Cooked Pork Sandwich

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Photo courtesy of Adam Fields

If you love meat and you love sandwiches, then it doesn't get better than a sandwich made by a butcher. Makes sense, right? I mean, if a guy can take apart an animal, he probably knows how to make it taste delicious. That's all I could think about last night as I stood with 11 other "classmates" at a pig butchering class in the Brooklyn Kitchen (a hipster's Williams Sonoma for New Yorkers who love to cook). The butcher, Tom Mylan, was dissecting half of a 200-plus-pound Berkshire pig, and the 12 of us had paid $75 to watch him do it, ask him anything we wanted, and, of course, divvy up the meat at the end of the show.

My question (aside from how I could get his job): If you were going to make a sandwich from this glorious animal, what part would you use and how would you do it?

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