Easy Spanish Pork Dip Sandwiches Recipes

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EASY SPANISH PORK DIP SANDWICHES



Easy Spanish Pork Dip Sandwiches image

Another one from Southern Living, this crockpot recipe is somewhat similar to Cuban-style pork in flavor. Mojo criollo is a Cuban marinade/sauce made from sour orange juice, garlic, olive oil, and (usually) oregano. Most grocery stores carry mojo criollo now, I think, but you can make your own very easily if you can't find it.

Provided by JeriBinNC

Categories     Lunch/Snacks

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons garlic pepper seasoning
2 teaspoons salt
1 (4 -5 lb) boneless pork shoulder, cut in half
1/4 cup vegetable oil
3/4 cup mojo criollo
2 (7/8 ounce) envelopes pork gravy mix
2 cups water
1/4 cup white vinegar
2 bay leaves
1 medium onion, thinly sliced
8 small French rolls

Steps:

  • Sprinkle roast evenly with garlic pepper and salt. Brown in hot oil in large skillet for 2 minutes on each side or until lightly browned. Place in a 6-qt slow cooker, fat sides up.
  • Combine mojo criollo, pork gravy mix, water, and bay leaves; pour over roast. Top with sliced onion.
  • Cover and cook on high 1 hour.
  • Reduce heat to low and cook 4-5 hours or until meat is tender and shreds easily. Discard bay leaves.
  • Leave the liquid and onions in the crockpot and remove the pork to a large bowl. Shred the pork with two forks. Add 1 cup reserved liquid to moisten the shredded meat.
  • Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread halves and top with the remaining halves.
  • Spoon remaining reserved liquid into individual bowls for dipping.

Nutrition Facts : Calories 747.2, Fat 54.3, SaturatedFat 17.1, Cholesterol 161.2, Sodium 969.1, Carbohydrate 20.6, Fiber 1.4, Sugar 0.7, Protein 41.3

ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES



Absolutely Addictive Roast Pork Sandwiches image

A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.

Provided by DeSouter

Categories     Lunch/Snacks

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs pork roast
sea salt
freshly cracked pepper, to taste
3 tablespoons butter
1 (1 ounce) package mccormack au jus mix
3 1/2 cups water
1 lb monterey jack pepper cheese, sliced thin
French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)

Steps:

  • Preheat oven to 375 degrees farenheit.
  • Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  • Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  • Melt butter over roast while it is still in the roasting pan.
  • Remove roast from pan, saving the drippings and juice.
  • Add Au Jus mix and water to drippings and cook according to directions on package.
  • Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  • Let roast cool for about 10 minutes, then slice thinly.
  • Pile pork and cheese on bread while meat is still hot.
  • Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

ROAST PORK DIP



Roast Pork Dip image

This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans. Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce. The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po' boy. "They say the sign of a good po' boy is how many napkins it takes to get through a sandwich," Mr. Landry said. "This one takes a lot of napkins." At Borgne he garnishes it with crispy fried onions, Tabasco-enhanced mayonnaise and melted Swiss cheese.

Provided by Suzanne Lenzer

Categories     lunch, sandwiches, sauces and gravies, main course

Time 5h

Yield 10 to 12 servings

Number Of Ingredients 16

1 bone-in pork butt (approximately 5 to 7 pounds)
1 head garlic, broken into individual cloves and peeled
Kosher salt
Black pepper
1 tablespoon fresh thyme, finely chopped, plus 1 teaspoon leaves
2 teaspoons fresh rosemary, finely chopped
3 celery stalks, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
2 fresh bay leaves
4 cups chicken stock
1 cup white wine
1/2 cup crushed tomatoes
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Crusty rolls or baguette

Steps:

  • Heat oven to 400 degrees. Using a small knife, make several incisions about 1/2 inch long and 1 inch deep all over the pork. Cut garlic cloves in half lengthwise and insert garlic pieces into each incision. Generously season pork all over with salt, pepper, chopped thyme and rosemary.
  • Place celery, carrot, onion and bay leaves in a large roasting pan. Lay pork butt on top, fat side up.
  • Roast pork for 30 minutes, then lower oven temperature to 300 degrees. Add chicken stock, wine and tomatoes to roasting pan. Continue to cook pork until internal temperature registers 190 degrees with an instant-read thermometer and meat is fork-tender, another 3 to 4 hours. If pork begins to brown too quickly, cover loosely with aluminum foil.
  • Transfer pork to a platter and allow to rest for at least 20 minutes. Using a fine sieve, strain cooking liquid. Skim off as much fat as you can and reserve liquid.
  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly until a light brown roux is formed, 7 to 8 minutes. Whisk in 4 cups of the drippings and cook, stirring constantly, until mixture is smooth and reaches the consistency of sauce, about 10 minutes. Season with thyme leaves, salt and pepper.
  • When pork is cool enough to handle, shred with a fork, then add it along with the sauce back to a large pan and reheat. Serve on crusty rolls or baguette, garnished as desired.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 394 milligrams, Sugar 3 grams, TransFat 0 grams

CRISPY PORK TENDERLOIN SANDWICHES



Crispy Pork Tenderloin Sandwiches image

This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 tablespoons panko bread crumbs
1/2 pound pork tenderloin
2 tablespoons canola oil
4 hamburger buns or kaiser rolls, split
Optional toppings: Lettuce leaves, tomato and pickle slices, and mayonnaise

Steps:

  • In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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