Porkbeanscheeseopenfacesandwiches Recipes

ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH

Steps:

• In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
• Preheat the oven broiler.
• Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

OPEN-FACE PORK SANDWICHES

Steps:

• Mix ketchup, onion, water, sugar, vinegar, Worcestershire sauce, celery seed, pepper sauce and bay leaf in 2-quart saucepan.
• Heat to boiling, simmer occasionally; reduce heat.
• Simmer 20 minutes or until thickened; remove bay leaf.
• Stir in pork; heat until hot.
• Toast English muffins.
• Spoon pork mixture over each muffin half.

SUNDAY STARTUP PORK AND BEANS

Steps:

• Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
• Serve with Corn Bread (recipe follows)
• Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

EASY PORK 'N' BEANS

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 1 hour or until heated through.

PORK & BEANS & CHEESE OPEN FACE SANDWICHES

Steps:

• Spread margarine on bread or buns.
• Spread pork & beans on the bread.
• Place a slice of cheese on top. Broil until cheese starts to melt.
• Note: You can add diced green chilies or crumbled cooked bacon to each sandwich before the cheese is added.

PORK AND BEANS SANDWICHES

Steps:

• Make the pork and beans: Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
• Meanwhile, preheat oven to 300 degrees. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
• Return bacon to Dutch oven, and add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
• Meanwhile, make the pickled vegetables: Combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
• Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks, and return to pot.
• Assemble the sandwiches: Serve pork and beans on buns with shredded cabbage and pickled vegetables.