Italian Pulled Pork Sandwiches Food

PORCHETTA - ITALIAN MARKETPLACE SLOW ROAST PULLED PORK SANDWICH

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.

ITALIAN PULLED PORK SANDWICHES

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.

ITALIAN PORK SANDWICHES

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.

SLOW-COOKER ROAST PORK 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.

ITALIAN PORK SANDWICHES

Steps:

• Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
• Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)

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!

VALERIO'S PULLED PORK SANDWICH

Steps:

• Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
• Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
• While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
• Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
• Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
• Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
• Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

ROAST PORK AND PEPPER SANDWICHES

Steps:

• Season pork generously with salt and pepper. Heat olive oil in a large skillet over medium heat for a minute, then add pork. Lightly brown on all sides, about 15 minutes. Remove and cool.
• Enshroud in three layers of plastic wrap, creating a waterproof straitjacket.
• Put a trivet in a roomy pot and place pork on top. Cover with water and place a weight - like a small plate - on top to submerge it. Turn heat to low and bring water to between 170 and 180 degrees - well below a simmer. If a thermometer shows the water is hotter, add ice cubes or cold water. Poach 2 hours.
• While pork is cooking, put garlic in a small pot and cover with oil. Place over low heat and cook until soft but not colored, about one hour.
• Mix vinegar, sugar, chili, cinnamon, star anise and Sichuan peppercorns in a pot. Bring to boil over high heat. Boil 10 minutes, strain and discard spices.
• Remove garlic from oil, and purée it with the vinegar mixture in a blender until silky and loose. Add salt and coloring, if using, and blend again. Taste and add more salt, if needed, and coloring if the sauce is not stop-sign red. (This can be kept for up to 3 or 4 days in the refrigerator.)
• Stick an instant-read thermometer in the center of the pork through the plastic. It should read 150 to 155 degrees. (If not, wrap with another layer of plastic and return to the pot.) Plunge the wrapped pork into an ice bath until chilled. (Once cold, the pork can be stored in the refrigerator overnight.)
• Heat oven to 425 degrees. Unwrap pork, put it on a rimmed baking sheet and bake for 12 minutes. Remove, and generously coat the pork with the sauce. Return to oven and cook until glaze is dark and sticky sweet, 7 to 9 minutes.
• Thinly slice pork against the grain. Sprinkle each slice with Maldon salt. Put about 1/4 pound of pork, a tablespoon or more each of roast peppers and broccoli rabe into the rolls.

ZESTY PULLED PORK SANDWICHES

Steps:

• Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve.
• Serve on onion rolls.

ITALIAN PULLED PORK

Steps:

• Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes.
• Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork.
• Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1 1/2 cups water. Cover and roast until meat is starting to become tender, about 3 hours. Remove lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel.