Cajun Pork Sandwiches Food

CAJUN PORK SANDWICHES

Steps:

• Place tenderloins in a greased 13x9-in. baking pan. Rub each with 1 teaspoon oil. , Combine the paprika, oregano, thyme, garlic powder, pepper, salt if desired, cumin, nutmeg and cayenne; pat over tenderloins. Cover and refrigerate overnight. , Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes; thinly slice. Spread bread or buns with butter or mayonnaise; top with lettuce, pork and green and red pepper.

JERK PORK SANDWICH

Steps:

• Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.
• Combine ingredients together.
• Combine all ingredients.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

CAJUN PORK BURGERS WITH SPICY REMOULADE SAUCE

Steps:

• For the Remoulade Sauce: Prepare sauce by combining all sauce ingredients in a small bowl. Refrigerate covered for 1 hour while flavors meld.
• For the burgers: In a large mixing bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, and salt and pepper, to taste. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the size of the buns. Cover with plastic wrap and set aside in refrigerator if not cooking immediately.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place burgers on hot oiled grill and cook 5 to 6 minutes per side or until desired doneness. Serve hot on toasted buns with lettuce, tomato, onions, and a dollop of the Remoulade Sauce.
• INDOOR: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 6 to 8 minutes per side or until done.

CAJUN STEAK SANDWICHES

Steps:

• Preheat the broiler or grill to high.
• Place the steak on the broiler pan.
• Brush the steak and onion slices with olive oil and season with salt and pepper and cajun seasoning.
• Cook the steak 4 min per side for med-rare (6 min per side for med). Add onion when you flip the steak and cook for 2 - 3 min on each side for remainder of steak cooking time. Flip onion slices with a spatula to keep the rings together.
• Remove onion to a plate and steak to a cutting board when done.
• While the steak is resting, combine the cream cheese and Cajun seasoning in a small bowl. Taste and adjust the season to your liking.
• Spread the cream cheese mixture on the four tortillas/halved focaccia
• Add the lettuce to each sandwich.
• Slice the steak on the bias (against the grain).
• Add stead to each sandwich.
• If using tortillas, roll or fold them.

CAJUN PULLED PORK

Steps:

• Rinse pork loins and pat dry with paper towels.
• Cut the pork loin into large chunks and rub Cajun seasoning on all sides of each piece until completely covered.
• Melt butter in a large skillet over medium-high heat, I like to use my 16 inch cast iron skillet, but I still have to do the meat in two batches. Add pork, and brown on all sides. As they finish transfer them to the crock pot leaving the butter and stuckage in the pan.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender.
• Deglaze the hot pan by stirring in the water and scraping the bottom to include all of the yummy stuckage from the bottom of the pan, (this is where a lot of the color and flavor comes from).
• Now pour the whole mixture into the slow cooker with the pork and stir in liquid smoke flavoring.
• Cover, and cook on high for 5 hours/ low for 8 hours, or until meat is falling apart when pierced with a fork.
• Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving. Is is supposed to be somewhat wet when served, but if you feel you have to much liquid remove the liquid and do not waste it! Pour the liquid into a saucepan and reduce it by boiling it. Then return it to the crock pot after the meat is shredded.
• Serve with you favorite barbeque sauce if desired.