The Electricians Supper Hot Sliced Pork Sandwich Recipes

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PRESSURE COOKER PULLED PORK SANDWICHES



Pressure Cooker Pulled Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup olive oil
One 5-pound pork shoulder, cut into 2-inch cubes
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
5 cloves garlic, peeled
1 large onion, quartered
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country
24 soft hamburger buns
Pickled Jalapenos and Onions, recipe follows
3 jalapenos, sliced
1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt

Steps:

  • Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
  • Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
  • Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
  • If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
  • Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
  • In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
  • Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

SLOW-COOKER ROAST PORK SANDWICHES



Slow-Cooker Roast Pork Sandwiches image

Inspired by Italian roast pork sandwiches we've had in Philadelphia, this weeknight version uses a slow cooker to develop loads of flavor and create meltingly tender meat. The sandwich is then quickly built with provolone, arugula for a peppery bite and Giardiniera for that extra pickle-like punch to cut through the rich roast pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

2 pounds boneless pork shoulder, cut into 4 chunks
Kosher salt and freshly ground pepper
1 tablespoon fennel seeds, coarsely ground
1 small sprig rosemary
1 bay leaf (preferably fresh)
4 cloves garlic, smashed
5 tablespoons extra-virgin olive oil
1 large loaf soft Italian or French bread
8 thin slices provolone cheese (about 4 ounces)
1 cup chopped giardiniera, plus brine for drizzling
8 jarred pepperoncini, thinly sliced
2 cups baby arugula

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.

Nutrition Facts : Calories 750, Fat 43 grams, SaturatedFat 13 grams, Cholesterol 134 milligrams, Sodium 1289 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 45 grams, Sugar 4 grams

THIN SLICED "DELI STYLE" PORK (AND OTHER MEATS)



Thin Sliced

My daughter made a beautiful pork roast today... after dinner... we sliced the left over meat up using my electric meat slicer like the deli uses. I am posting about the meat and the machine... We save a lot of money and are in control of the ingredients in our "deli meats" by cooking different meats the way we like it seasoned...

Provided by Colleen Sowa

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 5

1 large pork loin roast (seasoned and cooked as desired)
MEAT SLICER
1 electric deli style meat slicer
LINK TO A GREAT OLD RECIPE!
https://www.justapinch.com/recipe/colleen-sowa/hot-pork-sandwich-dinner/quick-easy-chicken

Steps:

  • 1. Season and bake pork roast as desired. Bake until cooked and tender.
  • 2. Remove pork roast from oven and let sit to cool for 20 minutes before putting in the meat slicer.
  • 3. Remove meat slicer from box, wash, rinse and thourouly dry all parts of the machine (do this with each use!).
  • 4. Assemble meat slicer as directed from company.
  • 5. Place a large piece of the roast in the slicer, using the safety guard. The Rival meat slicer has a wonderful safety feature where you have to push two buttons at the same time in order to engage the motor!
  • 6. Set the thickness dial and make a couple of slices to determine what thickness you would like.. We shave some, slice some very thin, medium thin, and even thick.... depending on what we want to make... Sandwiches, Dinners, Soups and Stews...
  • 7. Link to a great old recipe! https://www.justapinch.com/recipe/colleen-sowa/hot-pork-sandwich-dinner/quick-easy-chicken

PRESSURE-COOKER ITALIAN PULLED PORK SANDWICHES



Pressure-Cooker Italian Pulled Pork Sandwiches image

Enjoy all the flavors of Italian sausage sandwiches with this healthier alternative. -Lia Dellario, Middleport, New York

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 tablespoon fennel seed, crushed
1 tablespoon steak seasoning
1 teaspoon cayenne pepper, optional
1 boneless pork shoulder butt roast (3 pounds)
1 tablespoon olive oil
2 medium green or sweet red peppers, thinly sliced
2 medium onions, thinly sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
12 whole wheat hamburger buns, split

Steps:

  • In a small bowl, combine fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork. Press cancel., Return all to pressure cooker. Add peppers, onions, tomatoes and water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°., Remove roast; shred with two forks. Strain cooking juices; skim fat. Return cooking juices, vegetables and pork to pressure cooker; heat through. Using a slotted spoon, serve pork mixture on buns. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 483mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

HOT PORK SANDWICH DINNER !



Hot Pork Sandwich Dinner ! image

Hot Pork Sandwich Dinner ! Yep! That is what I said! This is a meal that is common in the area of the country where I live. It is made with pork, beef, chicken or turkey (I love them all and they are all basically made the same way and assembled the same way). This delightful comfort food is sold in most "mom and pop" type...

Provided by Colleen Sowa

Categories     Sandwiches

Time 45m

Number Of Ingredients 17

MEAT
1 large 5 - 6 pound pork loin roast (seasoned and cooked to your liking)
2 large onions (chopped)
1 stick celery (chopped small)
GRAVY
all the drippings, spices and vegetables from the roast pan
4 c water
2 pkg pork gravy mix
2 Tbsp corn starch
BREAD
3 slice bread per sandwich
POTATOES
10 large red potatoes (washed, trimmed, cut up)
VEGETABLE
3 c favorite vegetable (we used canned corn this time)
LINK TO THINLY SLICED MEATS
https://www.justapinch.com/recipe/colleen-sowa/thin-sliced-deli-style-pork-and-other/quick-easy-healthy-chicken?k=sliced+pork%2c+colleen+sowa&p=1&o=r

Steps:

  • 1. Cook your pork roast as desired (keep in mind that this works with turkey, chicken, and beef too). Remove from roast pan. Let rest and cool.
  • 2. Slice the meat thin.
  • 3. Prepare your potatoes: wash, trim, and cut up (no need to peel). Put in pan and cover with water. Boil potatoes until done. Mash the potatoes and add butter, milk and salt to you liking. Or just mash the potatoes.
  • 4. Put the gravy mixes, cornstarch and 1/2 cup of water in a bowl, stir well. Bring the pan drippings, spices and veggies to a boil along with the remaining water. Stir mixture in bowl, and slowly add to boiling mixture. Cook until thickened. Add desired amount of the sliced meat to the gravy. Turn off the heat and just let the meat heat through and soak in the gravy.
  • 5. Cook or heat your vegetables.
  • 6. To assemble the Hot Pork Sandwich Dinner: Place a slice of bread on a large dinner plate. Put some of the pork and gravy on the slice of bread. Place the second slice of bread on top of meat and gravy layer. Put more meat and gravy on top of the second slice of bread. Add the third slice of bread. Cut sandwich on a diagonal and separate the two halves to make room for the mashed potatoes.
  • 7. Cover the top of the cut sandwich and the mashed potatoes with meat and gravy.
  • 8. Add vegetable of choice (I did whole kernel corn).
  • 9. Link: https://www.justapinch.com/recipe/colleen-sowa/thin-sliced-deli-style-pork-and-other/quick-easy-healthy-chicken?k=sliced+pork%2C+colleen+sowa&p=1&o=r

THE ELECTRICIAN'S SUPPER (HOT SLICED PORK SANDWICH)



The Electrician's Supper (Hot Sliced Pork Sandwich) image

The source for this recipe is the cookbook Scandinavian Feasts by Beatrice Ojakangas. The author says this recipe was served at the Davidson Smorrebrod Shop, and an electrician ordered it so frequently, it became knows as The Electrician's Supper.

Provided by PanNan

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 teaspoon butter
1 slice rye bread
6 ounces cooked pork, sliced very thin (cold cooked pork chops or pork roast)
1 small onion, thinly sliced and sauteed
1 small apple, thinly sliced and sauteed
4 tablespoons pork gravy, OR, use a mustard vinaigrette (like recipe below)

Steps:

  • Spread butter on rye bread. Arrange cold pork slices to completely cover the bread slice.
  • Arrange warm sauteed onion and apple on top of the meat. Spoon hot pork gravy (or the vinaigrette) on top, and serve.
  • Alternate mustard vinaigrette:.
  • Mix together 1 1/2 tsp strong dark mustard, 1 1/2 tsp red wine vinegar, 1 tbsp vegetable oil and salt/pepper to taste.

Nutrition Facts : Calories 646.8, Fat 30.3, SaturatedFat 11.9, Cholesterol 150.7, Sodium 350.1, Carbohydrate 42.6, Fiber 6.6, Sugar 19.7, Protein 50.4

PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  • Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  • While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  • Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  • Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

CAROLINA-STYLE PORK BBQ SANDWICHES



Carolina-Style Pork BBQ Sandwiches image

Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.

Provided by Kendra Bailey Morris

Categories     Pork     Sandwich     Grill/Barbecue     North Carolina

Yield Serves 10 to 12 (about 8 cups of meat)

Number Of Ingredients 24

For the pork:
2 large onions, sliced
5-pound boneless pork shoulder roast
6 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons brown sugar
1 1/2 teaspoons dried red pepper flakes
1 cup cider vinegar
1 cup apple cider or apple juice
For the sauce:
2 cups cooking liquid (reserved from the slow-cooked pork)
1/2 cup water
1/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
Salt and black pepper
For assembly:
Buns, slaw, and hot sauce

Steps:

  • Make the pork:
  • Spray the inside of a slow cooker with cooking spray.
  • Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
  • Transfer the meat to a large bowl and shred it with two forks. Set aside.
  • Make the sauce:
  • Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
  • Assemble the sandwiches:
  • Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.

SECOND TIME AROUND -- HOT PORK SANDWICH WITH GRAVY



Second Time Around -- Hot Pork Sandwich With Gravy image

I took out some leftovers from the freezer. The leftovers were from a crock-pot recipe I made a little over a week ago. I froze the remaining roast in the stock it created. This is a comfort food recipe to the max. Serve with mashed potatoes or french fries for the full effect! Enjoy! Note: This could also be done with beef or chicken.

Provided by VickyJ

Categories     Lunch/Snacks

Time 20m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 4

1/2-1 cup pork gravy (I made this from leftover broth, but you can use store-bought gravy)
2 slices bread (any variety you like, I used basic wheat)
6 ounces cooked pork roast (leftover and sliced)
1/2 cup mashed potatoes

Steps:

  • Reheat leftover pork in microwave, stove-top or oven.
  • Heat gravy slowly in small saucepan over low/med heat or in microwave at 50% power 3-4 minutes.
  • Reheat leftover pork in microwave for 30 sec on high (micro. ovens vary).
  • Place one slice of bread on dinner plate, then sliced pork.
  • Ladle a little gravy over pork, then top with second slice of bread.
  • Spoon mashed potatoes on the side.
  • Ladle rest of gravy over both, or just on top of the sandwich.
  • Enjoy!
  • Note: I used the leftover pork roast stock, milk, flour, butter, salt and pepper to make the gravy. There is no recipe for the gravy.

Nutrition Facts : Calories 436.2, Fat 8.6, SaturatedFat 2.5, Cholesterol 119.5, Sodium 671.3, Carbohydrate 43.8, Fiber 2.8, Sugar 3.7, Protein 43.2

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Web Nov 2, 2021 Kritsada Panichgul. This satisfying grilled sandwich recipe features mole-infused chicken breast served atop a homemade avocado mayonnaise and is topped …
From bhg.com


19 PULLED PORK RECIPES THAT GO BEYOND SANDWICHES | SALON.COM
Web Jul 11, 2021 1. Pulled Pork. When you are looking for a classic pulled pork recipe, look no further than this version, which is cooked in a Dutch oven. Boneless, skinless pork butt …
From salon.com


SLOW COOKER PULLED PORK SANDWICHES RECIPE WITH CRUNCHY SLAW
Web Jul 20, 2019 Gather all the ingredients: sliced red onion, soft potato buns, coleslaw, dill pickles, BBQ sauce, pulled pork, and butter. Turn the oven broiler to high. Place the …
From savortheflavour.com


ROASTED PORK TENDERLOIN SANDWICH - LANA’S COOKING
Web Jan 21, 2021 Instructions. Preheat the oven to 420 degrees. Remove the tenderloin from the package, pat dry, and place it, uncovered, in a shallow pan. Cook for 15 minute per …
From lanascooking.com


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