Hot Slow Roasted Pork Onion And Mozzarella Sandwiches Recipes

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ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH

Provided by Sandra Lee

Categories     main-dish

Time 3h45m

Yield 2 sandwiches

Number Of Ingredients 15



Round 2 Recipe - Open Faced Roasted Pork Sandwich image

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.

2 tablespoons canola oil
1/2 potato, grated
1/2 cup caramelized onions
1/2 cup reserved pork, from Garlic and Mustard Pork Roast, roughly chopped, recipe follows
Kosher salt and freshly ground black pepper
2 tablespoons spicy brown mustard
2 slices rye bread, toasted
1/2 cup shredded Cheddar
1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon brown sugar
2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
Salt and freshly ground black pepper

HOT SLOW-ROASTED PORK, ONION, AND MOZZARELLA SANDWICHES

Provided by Rick Rodgers

Categories     Sandwich     Onion     Pork     Roast     Sauté     Super Bowl     Mozzarella     Spice     Bell Pepper     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 21



Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches image

Steps:

  • For pork:
  • Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
  • Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
  • Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
  • For vegetables:
  • Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
  • Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.

Pork
4 large garlic cloves
1 1/2 teaspoons coarse kosher salt
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder
1 teaspoon ground black pepper
1 9-pound whole pork shoulder with bone
1 tablespoon cornstarch
1 tablespoon red wine vinegar
Vegetables
3 tablespoons extra-virgin olive oil
1 pound onions, halved, cut into 1/4-inch-thick slices
1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips
1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips
10 crusty rolls, split, toasted
1 1/2 pounds fresh mozzarella cheese, thinly sliced

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Enjoy these beef roast sandwiches - a flavorful slow cooked dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10h15m

Yield 16

Number Of Ingredients 8



Slow-Cooker Hot Beef Sandwiches Au Jus image

Steps:

  • Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
  • Cover; cook on low setting for 8 to 10 hours.
  • Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 640 mg, Sugar 2 g

1 (4 to 5-lb.) beef rump roast
1 (1-oz.) pkg. dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10 1/2-oz.) cans condensed beef broth
1 (12-oz.) can beer or nonalcoholic beer
2 garlic cloves, minced
16 onion buns, split

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES

Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)

Provided by Karen..

Categories     Lunch/Snacks

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9



PHILLY (Italian Style) Hot Roast Pork Sandwiches image

Steps:

  • Preheat oven to 350 degrees.
  • Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
  • Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
  • Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
  • Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
  • Each time you add the water, pour some over the roast, so the top does not get too dry.
  • Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
  • Trim all visible fat from roast and discard.
  • Slice roast very thin, in the pan if possible, so you don't lose any juices.
  • If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
  • Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
  • Enjoy!

3 -3 1/2 lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
10 -12 Italian rolls (or you can use French bread if Italian rolls are not available in your area, you want a crusty roll,)

SLOW ROASTED PORK LOIN ON THE GRILL

Make and share this Slow Roasted Pork Loin on the Grill recipe from Food.com.

Provided by Ms B.

Categories     Pork

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 7



Slow Roasted Pork Loin on the Grill image

Steps:

  • Heat grill to medium/low heat.
  • In a bowl combine chopped garlic, chopped onions, beer, soy sauce, liquid hot pepper sauce and water.
  • Transfer loin to a large foil lined pan.
  • Make sure that the pan is of heavy quality and safe for use on grill. (cast iron, stoneware, etc.).
  • Pour sauce over loin.
  • Cover with foil.
  • Place pan on hot coals. (Or with gas grill, on grate with heat setting on medium/low.).
  • Baste the loin frequently and turn occasionally.
  • Roast for 3-1/2 hours or to 160°F on a meat thermometer.
  • After roasting, I transfer the basting sauce to a saucepan and thicken for gravy.

Nutrition Facts : Calories 523.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 906.1, Carbohydrate 7.1, Fiber 0.8, Sugar 2.3, Protein 47.3

2 garlic cloves, chopped
3 cups onions, chopped
1 (12 ounce) bottle beer
1/2 cup soy sauce
1/8 teaspoon liquid hot pepper sauce
4 cups water
5 lbs pork loin

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