Porky Joes Recipes

CHIPOTLE PORKY JOE SLIDERS

Steps:

• In a small pan over medium heat, add the coriander and cumin and cook until toasted and aromatic, about 2 minutes. Grind if desired, or leave whole. Heat a large Dutch oven over medium heat, and add 2 tablespoons oil. Add the pork and bacon, sprinkle with the toasted spices and a generous pinch of salt, and cook until brown, stirring occasionally.
• Meanwhile, in a medium saute pan over medium heat, add the remaining oil and the onions, cook 1 minute. Add the jalapenos, cook 1 minute. Add the garlic, cook, stirring until the garlic softens slightly and becomes aromatic. Transfer the contents of the pan to the Dutch oven. Add the tomatoes, sugar, vinegar and chipotle in adobo. Simmer over low heat for 20 minutes. Serve on your favorite toasted burger or slider bun topped with a big pinch of cilantro.

SLOPPY JOES

Steps:

• In a saucepan over low heat combine the sauce ingredients. Season to taste with salt and pepper. Mix well, and simmer while preparing the meat.
• Heat a heavy nonstick or cast-iron skillet, at least 10 inches in diameter, over medium-high heat. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
• Add the onion to the pan, and sauté, stirring frequently, for about 5 minutes, or until the onion is translucent. Return the meat to the pan, and add the sauce. Heat for 3 minutes, stirring occasionally. Taste and season with salt, pepper or more hot sauce, if desired. Spoon 1/2 cup of the mixture over each bun. Serve immediately.

PORK SLOPPY JOES

Steps:

• Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
• Add the pork, stir well and briefly cook to heat through.
• When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.

PORK BELLY SLOPPY JOES

Steps:

• For the pork belly rub: Two to three days before cooking, prepare the pork belly rub. Toast the cumin seeds, fennel seeds, black peppercorns, coriander seeds, cloves, white peppercorns, cinnamon sticks and star anise in a dry pan until fragrant, and then grind in a spice grinder. Put the mixture into a medium bowl, add the salt and sugar and mix well.
• For the pork belly: Rub the pork belly thoroughly with the rub and refrigerate for 2 to 3 days. Wash the rub off the pork belly and cut each into 6 squares. Put the garlic, carrots, onions and celery in a large pan. Place the belly pieces on top of the vegetables and add the dark beer. Cover with hot water and add the black pepper, sage and bay leaves. Put the pan over high heat and bring it to a boil. Lower the heat to a simmer and simmer until the pork is super tender and easily breaks apart. Taste for salt and add some if needed before turning the heat off. Remove the pork from the liquid and cool enough to be able to peel the skin and fat off. Shred the meat while warm for easy shredding. Cool in the refrigerator to avoid the meat getting tough. For the BBQ sauce: Whisk together the ketchup, brown sugar, honey, molasses, Worcestershire, mustard, Sriracha, liquid smoke, sambal and coriander in a large saucepan over medium-high heat and bring to a simmer. Lower the heat to maintain a low simmer and cook for 45 minutes. Taste and adjust the seasoning if needed.
• To assemble the sloppy joes: Warm some of the pork belly meat with some of the BBQ sauce. Serve in hamburger buns.

SPOOKY JOES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup and onion salt; heat through. Stir in shredded cheddar cheese until melted. Spoon about 1/2 cup onto the bottom of each bun. Cut cheese slices with 2-1/2-in. Halloween cookie cutters; place over beef mixture. Serve bun tops on the side.

MINI SLOPPY JOES WITH PULLED PORK

Steps:

• Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper, and cook, stirring, about 5 minutes. Add beef stock, ketchup, brown sugar, Worcestershire sauce, mustard, garlic, and chili powder; stir until well mixed.
• Mix in pulled pork until well combined. Season with hot sauce, salt, and pepper. Bring mixture to a boil, reduce heat to low, and allow to bubble gently until thickened and reduced, 20 to 25 minutes.
• Place about 1/2 cup of the mixture on each sliced mini Kaiser roll and serve immediately.