Shredded Italian Pork Sandwiches Recipes

Steps:

• Turn crock pot on high setting.
• If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
• Mix the next 6 ingredients in a bowl.
• Spread the pork roast out on a clean surface.
• If there are any large thick sections of meat, score them with a knife.
• Rub 3/4 of the mixture over all exposed surfaces.
• Roll the roast back up and place back in netting.
• (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
• Place the roast in the crock pot and cook at high for 20 minutes.
• Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
• Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
• Return to juices which have accumulated in the crock pot.
• For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
• Cut the florets off the top and set aside.
• Bring 3qts salted water to a rolling boil.
• Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
• Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
• In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
• Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
• Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
• (This should look a little soupy).
• Assemble: Toast sliced roll if desired.
• Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Steps:

• Preheat the oven to 400 degrees F and a grill pan over medium-high heat.
• Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.
• Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.
• Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.
• Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.
• Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.
• Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.
• Slice each sandwich in half and serve!

Steps:

• In a small bowl, combine the fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. In a large skillet, brown roast in oil on all sides. Place in a 4- or 5-qt. slow cooker. Add the peppers, onions and tomatoes; cover and cook on low for 7-9 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each bun.

Steps:

• Lay the pork on a large chopping board and cover with cling film. With a rolling pin, mallet, or other suitable blunt object, pound the meat as close to an even 1" thickness that you can manage.
• Heat 2 tablespoons of the olive oil in a frying pan over a medium high. Add all of the chopped onion, half the minced garlic, half the fennel seeds, all of the rosemary and bay, half of the ground cloves, salt and pepper, and cook for 2 to 3 minutes, or until all the fragrance has been released from the herbs and spices. Transfer to a plate to cool.
• Spread and rub this mixture over and into the pork, then roll the meat up as tightly and neatly as you can. Tie with kitchen string at intervals.
• Mix the remaining ingredients (minced garlic, fennel seeds, ground cloves, olive oil) and rub it over the outside of the pork. Cover it with cling film and refrigerate 24 hours, or at least overnight.
• Remove the meat 40 minutes before cooking to allow it to return to room temperature. Meanwhile, preheat the oven to 150C/300F Take the cling film off the pork and place the pork joint in to a roasting tin.
• Cook the pork for 4 hours to 5 hours, until it is falling apart when you test it with a knife or fork. If the spices on the surface start to char too badly (a little blackness is a good thing), tent foil loosely over the roast. (I find I need to cover it for the last hour of cooking.).
• CROCK POT - at this stage, cook the pork in a crock pot for 4 to 5 hours on high, or on automatic for up to 8 hours.
• Remove from the oven and leave to rest at least 30 minutes to one hour. Slice, pull or shred the meat and serve in warmed ciabatta rolls.

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 the oven to 350 degrees F.
• Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
• Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
• To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
• Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
• Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
• Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
• Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

Steps:

• Trim any areas with large amounts of fat on the pork.
• Put pork into crock pot, cutting into a few smaller chunks if needed.
• Add BBQ sauce & stir gently to coat meat.
• Cook on low setting for 6-8 hours or until meat has begun to shred when stirred.
• When meat is done, use two forks to shred it the rest of the way right in the crock.
• Serve on your choice of buns or rolls.

Steps:

• 1. In a large skillet over medium heat, cook the onion, rosemary, bay leaf, salt, pepper, half of the garlic, half the cloves, and half of the fennel in two tbsp. of the olive oil until fragrant, about 3 minutes. Let cool. 2. While mixture cools, pound your piece of pork into a large, even, 1-inch-thick piece with a meat mallet. The more square the piece, the easier it will be to work with. Place meat on a large piece of plastic wrap. 3. Rub onion mixture into the surface of your pork, working it into the meat a bit. 4. Roll the meat into a tight spiral, tying it closed with kitchen string. If you roll it too loosely, the meat will dry out so do this carefully. 5. In a small bowl, combine the remaining olive oil, cloves, garlic, and fennel with a fork. 6. Rub oil mixture into the outside of the pork, working it gently into the meat. Cover tightly with plastic wrap and place in the fridge about 24 hours. 7. When you're ready to cook, take the pork out of the fridge to allow the meat to come to room temperature. 8. Preheat the oven to 300 degrees F. 9. Unwrap and place your rolled, tied pork into a roasting pan. 10. Cook pork until it's fall-apart tender. This should take 4-5 hours. During the last hour or so of cooking, cover the meat lightly with a tented piece of foil. 11. Remove meat from the oven and let it rest about an hour. 12. Serve on crusty Italian rolls and allow guests to choose their own toppings.

Steps:

• Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.

Steps:

• Trim excess fat from roast.
• Place roast in crockpot.
• Mix water with all.
• seasonings and pour over roast.
• Cover and cook on low 8- 10 hours.
• Remove meat, allow to cool slightly and shred, discarding any fat.
• Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
• Use a slotted spoon to serve meat on large buns or rolls.