LOOKING FOR A FEW ONE IS A CHOP SUEY & ANOTHER IS A PULLED PORK SANDWICHES AND ITALIAN BEEF SANDWICHES
LOOKING FOR A FEW ONE IS A CHOP SUEY & ANOTHER IS A PULLED PORK SANDWICHES AND ITALIAN BEEF SANDWICHES
Pulled Pork Sandwich Recipe
Ingredients
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Hamburger buns
Method
1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.
Serves 6 to 8.
Chicago Italian Beef Sandwich
Ingredients:
1 5-lb rump roast
1 medium onion, diced
2 cups beef stock
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp thyme
1 tsp dried marjoram
1 bay leaf
1 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
1 green pepper, seeded and chopped
1 Tbsp fresh basil (optional)
Italian bread or rolls
Preparation:
Preheat the oven to 300°F (160°C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°F (60°C). Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.
Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.
Slice the beef thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.
Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.
Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).
I have a tried and true recipe for pulled pork sandwiches. I have used it for years.
Pulled pork sandwiches
1 pork butt (shoulder) 3-5 lbs
1 can coke classic
2 bottle of bbq sauce
Put pork butt into crockpot.
Pour coke around the pork.
Pour 1 bottle over pork.
Cook on LOW 8-10 hours until tender and bone pulls right out of meat.
Shred pork with two forks.
Pour second bottle of bbq sauce over shredded pork.
Serve on buns.
Hope you enjoy !
Sherry
Oh yes, those all sound like they are very tasty. Thank you for posting them on here, it is much appreciated.
Posting Permissions
Reply With Quote