cuban po'boy

How To Make cuban po'boy

• 1

  To brine the pork: Combine 1 1/2 cups cold water, 3 tablespoons salt, sugar, garlic, and ginger in a medium saucepan.
  Bring to a boil, remove from the heat, and stir in the rum
• 2

  Cool to room temperature. Put the tenderloins in a bowl or shallow container and pour the brine over them. (Or put the tenderloins and brine in a large re-sealable plastic bag.) Cover and refrigerate at least 1 hour or up to 4 hours.
• 3

  To prepare the slaw: Soak the shallots in cold water for 5 minutes
• 4

  Toss the cabbage, shallots and 1 1/2 teaspoons salt in a colander set in the sink
• 5

  Set aside to drain for at least 30 minutes and up to 1 hour.
• 6

  Rinse the cabbage and pat dry. Toss with the peanut oil and vinegar in a large bowl and season with salt.
• 7

  To cook pork: Preheat a grill to medium-high heat.
• 8

  Drain and pat the tenderloins dry, then brush with the olive oil and sprinkle with pepper.
• 9

  Grill the tenderloins, turning as needed to mark all sides, and until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees F, about 8 minutes per side.
• 10

  Set the tenderloins on a cutting board to rest for 5 minutes before slicing.
• 11

  To assemble: Toast the rolls on the grill.
• 12

  Brush the bottom half of the toasted rolls with the Creole mustard and mayonnaise.
• 13

  Lightly melt the cheese on the top halves of the toasted bread.
• 14

  Thinly slice the tenderloins and layer on the bread with the slaw, pickles, and pickled peppers, if desired. Serve.
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