Posts Tagged ‘pulled pork’

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Another Reason to Use My Panini Press

February 13, 2011

I made these sandwiches with my Panini press and they were so easy.   A Cuban sandwich is a variation of a ham and cheese and was created in Florida.  Miami, I think.

Have you ever had a Cuban sandwich?  I hadn’t but I’ve seen them on menus and on television enough to be interested. I never made one before because I didn’t have anything to press them with.  That was before the Panini press, of course, and now that I do I’m so happy that I did.

Remember the pulled pork I had?  Well I had just enough leftover to make this sandwich.  The combination of the pork, ham, swiss cheese, pickles and mustard is extraordinary.  Really.  Who knew something so simple could be so good?

I must confess that I did add the pickles and mustard at the end of the process, once I took the sandwich off the press.  I’m not a fan of warm pickles and I did like the slight snap of them on the sandwich.

Cuban

  • 4 hoagie rolls  
  • 1/4 lb Deli Ham, thinly sliced
  • 1/4 lb Pulled Pork
  • 4 Slices Swiss Cheese (I used Jarlsberg, but you can use whatever you like)
  • 12 Hamburger pickles
  • Yellow Mustard

Slice the bread horizontally in half and divide the ham, pulled pork and swiss cheese evenly among the slices of roll. 

Heat your Panini maker, line it with parchment paper and place the sandwiches inside, place parchment paper on top and  press down.  Grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes.  Once you remove the sandwiches from the press, add the pickles and mustard.  I know that many of you may shake your heads at this because a true Cuban is totally assembled prior to the pressing, but again I don’t like warm pickles. 

Serve warm with your favorite side.

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Pulled Pork

June 12, 2010

We love pulled pork.

I used to always make pulled pork in the crock pot with the barbecue sauce but now I don’t. That’s because pulled pork is so versatile. Of course we love it as sandwich in barbeque sauce but we love it as a pulled pork taco too. Or enchiladas. Or quesadillas. It seems that using the meat without anything except the seasoning I cook it in really opens it to so many things.

Pulled Pork

  • 2-4 lb boneless pork shoulder
  • 1 package of dry Italian dressing seasoning (I use Good Seasons)
  • Onion, sliced
  • up to 2 C Water

Remove the string from the port roast and place the roast in the crock pot. Add enough water to the pot to cover the roast less than half way. Sprinkle the seasoning on top of the roast and add a few rings of sliced onion. Cook in the crock pot, on low, for 6-8 hours. Carefully remove the roast from the pot. It will be very tender. You can remove the onion from the roast or not. It’s up to you. Transport the roast to a plate and use two forks to shred.

When I’m ready to prepare the pork for a barbeque sandwich I add the desired amount to a pan along with barbecue sauce and honey. Right now we are on a KC Masterpiece kick but we also like Sweet Baby Ray’s. I’ll serve it a nice french roll with Swiss cheese. I know, Swiss cheese. I don’t know why, but it really adds to the flavor of the sandwich. Of course Meeshie doesn’t like Swiss cheese and some days she doesn’t even want the pulled pork on a roll but she loves barbecue pulled pork.

When I’m ready to prepare the pork for a taco or quesadilla I add the desired amount to a pan along with a small amount of water or chicken broth. Just enough so that the meat won’t stick to the pan while you heat it through. Then prepare the taco or quesadilla with whatever you like. The meat doesn’t need any additional seasoning, in my opinion. Just add whatever you want on your taco. I add cheese, salsa, lettuce, olives, and sour cream. I usually stick to just cheese when I make these quesadillas, but you could add grilled onion and mushrooms.

This meat freezes well too so you can have one meal and then pull the meat out of the freezer to enjoy it another way in a week or two. Or do like I did this week, have barbecue pulled pork sandwiches on Sunday and pulled pork quesadillas on Wednesday.

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