Pulled Pork Melt Recipe 445

Steps:

• Preheat oven to 350°F. Line a cookie sheet with parchment paper. Combine the pulled pork and barbecue sauce in a medium-size saucepan. Warm the mixture over low heat for about 15 minutes, stirring often to prevent burning. Butter one side of each slice of bread and place it, butter-side down, on the prepared cookie sheet. Top four of the bread slices with two slices of cheese and 1/4 cup pulled pork. Top the pulled pork with a 1/2 cup coleslaw and then two additional slices of cheese. Place the second slice of bread, butter-side up, on top of the cheese. Press down slightly. Heat a griddle over medium-low heat. Place the sandwiches on the griddle and cover with a cookie sheet or grill press. Cook on each side for 4 to 5 minutes, or until a toasty, golden brown. Remove sandwiches to a cookie sheet and bake about 10 minutes.

Steps:

• Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
• Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
• Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.

Steps:

• In a large Dutch oven, heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the chili powder, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chicken broth, ketchup, molasses and 1/3 cup of the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes.
• Meanwhile, in a medium bowl, whisk the mustard with the remaining 1 teaspoon oil and 1 tablespoon vinegar in a large bowl. Add the broccoli slaw and toss well. Season with salt and pepper and set aside.
• Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the Dutch oven to medium high and cook the sauce until thickened, about 5 minutes.
• Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on the buns with the slaw on the sandwiches or on the side.