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Chef Justin Hitt from 202 Market makes a delicious Cuban sandwich with beer and horseradish mustard.
1 1/2 c whole grain mustard
1 12 oz bottle of stout beer
1 tbsp honey
1/2 tsp ground horseradish
Swiss (or Provolone) cheese
1-2 slices ham, thinly sliced
bread roll of your choosing
4 oz Braised Pork shoulder butt (per sandwich)
Braise your pork in the oven in a pan of stock until cooked through and you can pull it apart easily with a fork. (About 4-5 hours at 400 covered)
While the pork is cooking, begin reducing the beer in a pan over medium heat until it reaches a slightly syrupy texture. Be careful not to burn the beer--it contains a lot of sugar!
Once the beer is reduced, combine that, the mustard, horseradish, and honey in a blender and blend until incorporated and slightly thickened. The spread is now ready for use.
When the pork is ready, pull it apart and mix it with the mustard until well combined. Add to the bun, top with your pickles and cheese, melt it slightly under a broiler and enjoy!
202 Market Street, SE