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Latin-roasted Pork Flatbreads with Rum-Soaked Pineapple and Black Garlic Butter

Latin-roasted Pork Flatbreads with Rum-Soaked Pineapple and Black Garlic Butter

"This delightful citrus-infused roast pork, marinated with a zesty blend of Latin flavors, serves as a versatile foundation for various culinary creations. Whether incorporated into a classic Cuban pressed sandwich, Tampa style of course, or utilized in any recipe calling for succulent roast pork, its rich and tangy profile elevates the dining experience."

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Christian Hallowell.

What You'll Need

Recipe Ingredients

Yield: 8 servings

Adobo Marinade:
2 c Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
½ c orange juice
¼ c white vinegar
2 tsp black peppercorns
2 tsp ground cumin
2 tsp ground allspice
Roasted Pork:
1 (8-lb) leg of pork, with skin
2 Tbsp salt
¼ c sweet sherry
3 c bread flour
2 tsp fast-acting dry yeast
2 Tbsp olive oil, plus more as needed
1 tsp table salt
Citrus–Black Garlic Butter
1 head garlic, top trimmed to expose the cloves
1 tsp olive oil
1/2 tsp flaked sea salt
¼ tsp cracked black pepper
5 cl black garlic, roughly chopped
½ c parsley, finely chopped
1 c unsalted butter, softened
½ c Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
Rum Soaked – Caramelized Pineapple Planks
1 ea ripe pineapple
¼ c light brown sugar
½ c unsalted butter
½ c dark rum
Final Assembly:
Chopped cilantro
Olive oil
Flaked sea salt
Cracked black pepper

Adobo Marinade:
  1. Place the Citrus Chili Sauce, orange juice, vinegar, peppercorns, cumin and allspice in a blender. Puree for several minutes. Set aside.
Roasted Pork:
  1. Trim the skin from the inner part of the leg only.
  2. Make several deep incisions all over the skinned portion and rub them with salt. Let it rest for a few minutes.
  3. Rub the Adobo Marinade all over the pork, pushing it into the slits and between the meat and the skin. Cover with plastic wrap and refrigerate for 2 to 3 hours, or a maximum of 12 hours.
  4. After marinating, wipe the marinade from the skin with a clean cloth to dry the skin. Leave the marinade on the meat portion.
  5. Preheat the oven to 400°F.
  6. Place the pork in a roasting pan and bake uncovered, skin-side up, for 3 to 4 hours. Check the roast often. As the pan juices evaporate, replenish them with ½ c water. The pork is done when the skin is crackling, and the juices run clear when the meat is pierced at the thickest part of the leg (about 160°F on a meat thermometer).
  7. Remove the pork from the oven and place it onto a cutting board, holding the bone with a cloth. With a sharp knife, remove the crisp skin and cut it into small serving pieces. Place the skin on a sheet pan and set aside. Do not cover to prevent the skin from becoming soggy.
  8. To deglaze the pan juices, place the roasting pan on the stove over medium heat and add the sherry, scraping up the browned bits with a wooden spoon.
  9. Dice the pork and return it to the roasting pan with the pan juices to keep the meat moist and flavorful. Cover the pan with aluminum foil and return it to a warm oven to hold.
  1. Put the flour, yeast, oil and salt into a large bowl. Pour in 1 c lukewarm water and use a spatula to combine the mixture.
  2. Transfer to a lightly oiled work surface, and with lightly oiled hands, knead the dough for 5 minutes, until soft and elastic.
  3. Return the dough to the bowl, cover with a slightly damp clean kitchen towel and let it rise in a warm place for at least 2 hours or until nearly doubled in size.
  4. Cut the dough into 8 equal-size balls and set aside, covered with a clean kitchen towel.
Citrus–Black Garlic Butter:
  1. Preheat the oven to 350°F.
  2. Drizzle the garlic with the oil, sprinkle with salt and pepper and wrap in aluminum foil. Bake for 40 minutes until softened. Squeeze out the cloves when cool enough to handle.
  3. Put the cooked roasted garlic and black garlic into a food processor with salt and black pepper. Blend until smooth.
  4. Add the parsley, butter and Citrus Chili Sauce. Blend and reserve.
Caramelized Pineapple Planks:
  1. Peel and core the pineapple. Cut it into ½-in-thick planks. Set aside.
  2. In a skillet over medium heat, combine the unsalted butter, brown sugar, and dark rum.
  3. Cook the mixture until the butter is melted, stirring continuously, for about 1 minute.
  4. Arrange the pineapple slices in a single layer in the skillet.
  5. Spoon the liquid over the pineapple to coat them evenly.
  6. Sauté the pineapple until it turns a golden-brown color, turning once to ensure even caramelization.
  7. Once the pineapple is caramelized, carefully remove it from the pan and place it on a sheet pan.
  8. Using a heat-proof rubber spatula, scrape the remaining caramel from the bottom of the pan onto the pineapple.
  9. Transfer the caramel-coated pineapple to a baking dish and place it under the broiler for about 8 minutes or until the sugar starts to burn. Keep a close eye on it to prevent burning; the goal is to achieve a nice, caramelized crust.
  10. Allow the planks to cool and dice them into 1/2-in chunks. Reserve.
Final Assembly:
  1. Place a large sheet pan or pizza stone on the middle rack of a 450°F oven to heat up.
  2. Transfer the dough balls to a lightly oiled work surface and stretch each into a rough circle, about 7 in wide and ¼ in thick.
  3. Remove the hot sheet pan from the oven and quickly place 4 flatbreads on it, spaced apart. Bake for 7–8 minutes, until golden brown and crisp. Repeat with the remaining flatbreads.
  4. Spread each flatbread with 1 Tbsp of Citrus–Black Garlic Butter, 3 oz Roasted Pork, and 2 oz diced caramelized pineapple.
  5. Sprinkle with chopped cilantro and finish with a drizzle of olive oil, a pinch of flaked sea salt and cracked black pepper.