Roast Pork Sandwiches Au Jus With Rosemary 7 Pts Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
• Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
• While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
• Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
• Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Steps:

• Preheat oven to 400 degrees.
• Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.
• Heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). Remove pork from pan; cut diagonally across grain into 12 slices.
• Return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. Add sherry and tomato paste, stir with a whisk. Bring to a boil. Reduce heat; simmer for 5 minutes.
• Cut French rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus.

Steps:

• Preheat a smoker to 250 degrees F. Add a small amount of wood for flavor; we prefer cherry.
• Sprinkle pork shoulder with BBQ rub until completely coated. Place shoulder in smoker and smoke until it reaches an internal temperature of 175 to 180 degrees F, 5 to 6 hours. Let rest for 1 hour. Refrigerate overnight.
• Slice pork shoulder into thin deli slices, no more than 1/8-inch thick. (Do not trim off fat; fat is flavor.)
• Add 1/4 cup vegetable oil to a large saucepan over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add minced garlic and saute for an additional 2 minutes. Add beef base and 1 quart water and whisk until beef base is dissolved. Reduce to low heat, then add red wine, soy sauce, Worcestershire sauce, basil, oregano and thyme. Simmer for 1 hour. Strain au jus through cheesecloth or a fine strainer to remove particles and then return liquid to saucepan.
• Heat a medium skillet over medium-high heat. Add remaining 1/4 cup vegetable oil and heat until hot, then add sliced yellow onion and red bell pepper and saute until softened. Remove to a bowl.
• To assemble a sandwich, dip 6 ounces sliced pork shoulder in hot garlic au jus for 1 minute to heat. Transfer to a skillet over medium heat. Add a generous amount of the pepper and onion mix on top. Cover with a slice of provolone and cover pan until cheese is melted, about 30 seconds. Transfer Philly mixture to a hoagie roll with a spatula and serve with a side of the hot garlic au jus. Repeat with remaining ingredients to make 5 more sandwiches.

Steps:

• Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.
• Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf. Toss the meat in the juices; season with salt and pepper.
• Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.
• Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

Steps:

• Preheat oven to 375 degrees F.
• Rub pork loin with 1/2 cup Big Daddy Seasoning and allow to sit at room temperature for 15 minutes. In a large cast-iron pan over medium heat, add 2 tablespoons grapeseed oil; Seer pork loin on all sides and both ends.
• Add pork to a roasting pan with rack and roast in oven for approximately 1 hour until internal temperature reaches 155 degrees F. Remove from oven and allow to rest for 5 minutes. Slice pork very thin.
• In a large pot of boiling salted water, add broccoli rabe and blanch for 3 to 4 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water.
• In a large skillet over medium heat, add remaining oil, garlic and red pepper flakes. Cook until fragrant. Add the cooked broccoli rabe. Add 2 tablespoons Big Daddy Seasoning and mix together. Remove from pan.
• Assemble ciabatta rolls upside down; add provolone cheese, pork and broccoli rabe. Season with salt and pepper, to taste. Toast sandwiches for 3 to 4 minutes on each side.
• In a large bowl, mix ingredients together.

Steps:

• Preheat oven to 375 degrees farenheit.
• Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
• Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
• Melt butter over roast while it is still in the roasting pan.
• Remove roast from pan, saving the drippings and juice.
• Add Au Jus mix and water to drippings and cook according to directions on package.
• Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
• Let roast cool for about 10 minutes, then slice thinly.
• Pile pork and cheese on bread while meat is still hot.
• Serve with Au Jus dipping gravy on the side and LOTS o' napkins.