PREP TIME: 15 min
COOK TIME: 5 hours
SERVES: 6
FOR THE ANTELOPE
- 2 pounds Antelope roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 jalapeño, diced
- One 2-inch slice ginger
- 8 garlic cloves, minced
- ¾ cup soy sauce
- ¼ cup white vinegar
- ½ cup brown sugar
FOR THE SANDWICHES
- Pickled carrots (see below)
- 2 long baguettes cut in thirds, or 6 small rolls split lengthwise
- ½ cup mayonnaise (for mayo, add 2 teaspoons of Sriracha, mix well and set aside)
- 1 English cucumber thinly sliced
- 1 jalapeño thinly sliced
- 1 cup cilantro leaves
- Sriracha for mayo and drizzle
PREPARATION
Slow cooker instructions: Remove any silver skin from the Antelope roast and pat dry. Season the Antelope with salt and pepper on all sides. In a separate pan, add the olive oil and brown the Antelope on all sides. In the insert of a slow cooker, stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the roast in the liquid. Cover and cook on low for 6-8 hours or high for 4-5, until the Antelope is very tender. Shred the meat in the slow cooker, so it can soak up some of the juice.
For the pickled carrots:
- ½ cup distilled white vinegar
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- 1 ½ cups coarsely shredded carrots
Pickled carrots instructions: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let sit for about 30 minutes. Drain well and refrigerate until ready to use.
Assemble the sandwiches: To assemble the sandwiches, slice the baguettes or rolls in half lengthwise. Spread a layer of Sriracha mayo on the bottom half. Top with some of the pulled Antelope, drizzle with Sriracha, then layer pickled carrots, cucumber, sliced jalapeños, and cilantro leaves. Close up the sandwiches and enjoy!