Packed with Caribbean spices so good you'll never reach for a can of sloppy Joes again.
1 tablespoon olive oil
1/2 white onion, diced small
4 cloves garlic, peeled and chopped
1 medium piece fresh ginger, peeled and chopped
1 sprig rosemary, leaves removed
1 sprig thyme, leaves removed
3 pounds pork tenderloin, diced
Salt, to taste
Black pepper, to taste
1 lime, zested and juiced
1/2 cup soy sauce
For the jerk seasoning:
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
1 Scotch bonnet (habanero) pepper, seeds removed and diced
3 large rolls (heavy enough to carry the weight of the pork sandwich)
1 tablespoon butter
3 large bibb lettuce leaves
Few sprigs of cilantro, for sprinkling
In a large Dutch oven, add olive oil and cook down onions and garlic until fragrant and translucent. Add ginger and stir.
Chop rosemary and thyme leaves; add to pot. Add pork to pot and season with salt and pepper. Add all ingredients for the jerk seasoning to the pot. Stir and let pork cook through. Add lime and soy sauce and stir. Let simmer.
Meanwhile, toast your buns: evenly divide the butter amongst the bread and toast over a heated cast-iron pan or griddle until browned and crispy.
To assemble: on the bottom bun, add bibb lettuce. Spoon pork onto the lettuce and sprinkle with whole cilantro leaves and stems. Top with top bun. Enjoy!