Juicy Pig Hoagies Recipes

BILL WOOD'S JUICY PIGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the vegetable oil in a large Dutch oven until it shimmers, and sear the beef and pork roasts on all sides until browned, about 3 minutes per side.
• Pour the water over the meat, cover, and cook in the preheated oven for 2 hours. Uncover the Dutch oven, and remove and discard the bones from the beef roast. With a spoon or spatula, loosen the browned flavor bits from the bottom of the Dutch oven.
• Mix together the ketchup, mustard, Worcestershire sauce, lemon juice, and salt and pepper in a bowl. Pour the ketchup mixture over the meat, stir to combine with the browned flavor bits, and cover the Dutch oven.
• Reduce oven heat to 250 degrees F (120 degrees C), and cook for 2 more hours. Shred the meat with 2 forks, pile each bun with about 1/3 cup meat and sauce, and garnish with onion and pickles to taste.

GRILLED SWEET AND HOT SAUSAGE HOAGIES WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hoagie.

EXCEPTIONALLY GOOD PAN-FRIED HOAGIE BURGERS

Steps:

• Mix together ground beef and all ingredients (EXCEPT pepper jack cheese) in a medium bowl.
• Divide into 4 equal parts and shape into mini-loaves, about 4 inches long, 2 1/2 inches wide and 1/2 inch thick. Set aside.
• Heat a heavy skillet over medium-high. Pan-fry burgers to personal preference: 3 to 4 minutes on each side for medium rare, 5 to 6 minutes for medium.
• Top with cheese and cover skillet to melt, 1 minute.
• Serve immediately on rolls with toppings of choice ~ (mustard, mayo, ketchup, chopped lettuce, chopped tomatoes, minced onion, pickles).
• Makes 4 servings.

ITALIAN SAUSAGE HOAGIES

Steps:

• Place sausages in a large skillet over medium high heat, add 1 inch water. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Drain sausages and return pan to stove raising heat back to medium hight. Add the oil to skillet to brown and crisp the outsides. Remove sausages and slice into 2 inch pieces.
• Add the onions and peppers to pan, cook until slightly soft. Add wine to skillet to de-glaze pan.
• Add tomato sauce and sliced sausages to pan. Heat everything together.
• Add red pepper flakes to taste.
• Spoon the sausage mix onto rolls. Top with sliced cheese and place under a broiler until the cheese is nice and bubbly.

JUICY PIG HOAGIES

Steps:

• Rub roast with seasoning rub and cook in slow cooker on low 8 hours. Shred pork with 2 forks, right in the slow cooker. Combine next 3 ingredients and stir into shredded pork. Cover cooker and cook on low until pork is thoroughly heated. Serve on hoagies with southwestern salsa Coleslaw. Editor's Extra: You may substitute 4-6 chicken breasts for pork tenderloin and continue as directed. Also good on baguettes.