f slow cooker. Top with pork shoulder and pour juice and
epare Pork for
til well cooked and the pork shreds easily, 6 to 7
ith foil and place the pork in the pan. In a
Butterfly the pork pieces and pound to 1/4 inch thin. (Do this between plastic wrap to keep splatter down).
Mix Marinade (oil, vinegar, oregano, garlic and salt). The longer you can marinade the meat the better!
Take pork out and open it wide. Layer Ham, Swiss Cheese and pickles. Close the pork 'sandwich'.
Now you can either grill this or pan fry. I suggest grilled over charcoal!
Enjoy! Serve with green chili refried beans for a delish meal!
Butter both sides of each loaf.
Pork needs to be warm.
Heat some up in frying pan with a dash of vegetable oil.
Chop or shred or pull the pork apart.
Layer the shredded pork on bread and cover with a single layer of sliced onions.
Sprinkle with mojo sauce.
Slice in half diagonally and serve with nice ice cold beer, depending on the weather.
May also be done on a sandwich press, griddle or panini press.
TO BRINE THE PORK: With sharp paring knife, cut
our slices of bread with pork, add the desired amount of
Reheat leftover pork in microwave, stove-top or
br>On bottom slice, lay pork slices, then onion slices on
nce, until internal temperature of pork on a thermometer reads between
Spread butter on rye bread. Arrange cold pork slices to completely cover the bread slice.
Arrange warm sauteed onion and apple on top of the meat. Spoon hot pork gravy (or the vinaigrette) on top, and serve.
Alternate mustard vinaigrette:
Mix together 1 1/2 tsp strong dark mustard, 1 1/2 tsp red wine vinegar, 1 tbsp vegetable oil and salt/pepper to taste.
sauce.
Cut each pork chop from one side through
Shred the chicken or pork into small pieces. Put chicken or pork in saucepan. Add barbecue sauce until meat is well coated. Simmer on low heat for 5 to 10 minutes. Pile it on your favorite sandwich roll or hamburger bun.
allon zipper bag.
Add pork to bag and shake vigorously
Mix all ingredients in large resealable plastic bag.
Add pork to marinade.
Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
Preheat Grill or Oven to 400\u00b0F
Transfer pork to baking pan or grill discarding the marinade.
Roast until thermometer inserted into center of pork registers 150\u00b0F
Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
ooking spray. Add pork (try to trim the pork of all the
ny excess fat off the pork.
In a large covered
pread Dijon mustard evenly over pork; sprinkle with cilantro.
Arrange
Heat oven to 425\u00b0F. Heat oil in a pan and fry the pork on each side for about 3 mins. Season with salt and pepper then set aside.
Add the carrots to the pan and fry for about 3 mins. Stir in the apricots and almonds and fry for 3 more mins. Season with salt and pepper, stir in the jam to heat through, then remove from the heat.
Place the slices of bread on a baking sheet lined with aluminum foil. Top with the pork and apricot mixture. Sprinkle with cheese and bake for about 10 mins.