Ultimate Squealer Sub

Chef JP Krause brings us a fresh and flavor-filled sub perfect for summer. “Warm weather makes me think of fresh ingredients, spring flowers and dreams of that escape. I made the Ultimate Squealer Sub.”

Ingredients

5 oz ¼” sliced pork shoulder
2 tbsp corn starch
¼ cup Squeal Spiced Black Rum
3 tbsp basil (sliced)
3 red thai chilis (sliced)
2 cloves garlic (chopped)
Salt
Pepper
Fresh cilantro
Fresh jalapeño
Alfalfa sprouts
Aioli
Pickled daikon (winter radish)
1 bolillo roll

Directions

Start off with ¼” sliced pork shoulder and marinate in ¼ cup Squeal Spiced Black Rum overnight.

The next day drain off the excess liquid into a bowl. Toss in black pepper, salt and 2 tbsp corn starch. Set aside.

Sear meat in a hot pan until golden brown, pour in the reserved liquid, 3 tbsp thinly sliced Thai basil, 3 sliced red Thai chilis, 2 cloves of chopped garlic and bring to a boil. Drop to a simmer for 15-20 minutes until liquid is glazed on the pork and meat is tender.

For the sub take a fresh bolillo roll, add a touch of aioli, fill it with 5 oz of pork, a hearty pinch of alfalfa sprouts, sliced jalapenos, a few slices of homemade pickled daikon & fresh cilantro.

Pair with

Elderflower Squeal Blossom

2 oz Squeal Spiced Black Rum
1 oz fresh lime juice
½ oz almond syrup
½ oz elderflower liqueur
4 dashes of bitters
Splash of soda
A few fresh blueberries
Serve on ice

JP Krause is a man of many talents. As a chef at a local Denver hospital and proprietor of the award-winning Squeal Rum, he showcases his culinary and mixology prowess.