Pastrami is kind of a big deal 'round here. It might be the single best sandwich stuffing ever created. It's so important, we've tried to make our own version. But it's not easy, and it's very complicated to accurately re-create something you love so much (especially when others are doing it so well.)

But the hunger for pastrami is omnipresent. So we decided to twist it up a little, really make it our own. Thus was born Pigstrami. We grabbed a five-pound bone-in pork shoulder, and dry-brined it for almost three days with an incredibly powerful spice rub of traditional pastrami seasonings: black pepper, coriander seed, garlic, red pepper flake, other stuff. Then we slow-roasted this porktacular creation for six hours, rendering fatty, glossy, beyond-tender meat that falls apart in your fingers and melts spectacularly in your mouth. Plus, tastes like pastrami. (The only signature element we didn't try to incorporate is smokiness, but we're still very happy with the results. Obviously.) Dropped a pile of this decadent goodness on garlic mustard slathered rye, and added some homemade pickled banana peppers for some extra bite and texture.

Sandwich success is a beautiful thing.

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