This Paseo Caribbean Roast Copycat is the closest you’ll be able to get to Seattle’s favorite sandwich without making the trek to the PNW to experience the real thing.
If you’re from within a 100-mile vicinity of Seattle, chances are you’ve heard about Paseo.
If you’ve been lucky enough to eat at Paseo, chances are you’ll agree with me when I say that the Caribbean Roast is the BEST. SANDWICH. EVER.
(If you don’t agree with me, you can get out.)
Really though, it is definitely in my top three favorite sandwiches of all time. Perfect, savory-and-citrusy pulled pork, piled high on a Macrina baguette with an obscene amount of carmelized onions, pickled jalapeño, and a lemon-garlic aioli. It doesn’t sound particularly novel, but trust me – everything works together to create a true legend of a sandwich.
The first disclaimer I’d like to throw out here is the obvious: for all you Paseo lovers and experts, no, this is not a 100% perfect and accurate copycat recipe. I don’t know if it’s even humanly possibly to duplicate the straight-up perfection of the Caribbean Roast. (If anyone has the recipe to do so, help a girl out!)
The second is, if you’re REALLY familiar with Paseo, you’ll know that the original family behind Paseo now owns a new place called Un Bien, and the Paseo of old is a sad ghost of the past. You can read more about the history behind these two restaurants here, but the gist of it is this: for the original Paseo recipes, go to Un Bien. If you just want a damn tasty sandwich, either will suffice.
Confusing, I know, so let’s get on with it. The Paseo Caribbean Roast Copycat!
- 2-3 lbs pork roast
- 2 oranges
- 1 lime
- 4 tbsp coconut aminos (or low sodium tamari or soy sauce)
- 1 bay leaf
- 1 tsp oregano
- 1 head garlic
- 4 tbsp garlic mayo (I used the "Just Mayo" brand of garlic mayo)
- juice of ½ lemon
- ⅛ tsp salt
- 1 large onion
- pickled jalapeños
- romaine hearts
- 1 large baguette, or two small baguettes (enough for two sandwiches)
- olive oil
- Begin using a small knife to make several tiny slits all around the surface of the pork roast, and putting the garlic cloves inside.
- To your slow cooker, add the pork roast, the juice of one orang and one lime, the coconut aminos, bay leaf, and oregano.
- Cook on low for 8 hours, or high for 4-5 hours.
- Once the pork has cooked, squeeze the juice of one more orange into the contents of the slow cooker and shred the pork. When cooking with a slow cooker, I alway like to add a vibrant tasting component at the very end, since the long cooking time can mute flavors.
- Prepare your aioli by mixing together your garlic mayo (if you can't find garlic mayo, just add 2-3 minced garlic cloves to regular mayo), the juice of ½ lemon and ⅛ tsp of salt.
- Caramelize your onion in about 1 tbsp of extra virgin olive oil.
- Very lightly toast (or grill) your halved baguette. You don't want it to get hard, just slightly crisp on the inside.
- Build the sandwiches by slathering each piece of bread with aoili, adding the romaine, pork, onion, jalapeño, and cilantro.
- Enjoy, and try not to eat ten more. (You will definitely have leftovers.)