Fiesta Pork Sandwiches Recipes

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ROAST PORK SANDWICHES WITH GARLIC MAYO



Roast Pork Sandwiches with Garlic Mayo image

This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h5m

Yield Makes 4

Number Of Ingredients 10

1 head garlic
Coarse salt
Extra-virgin olive oil
1 red onion, halved lengthwise
2 teaspoons Dijon mustard
1/2 cup mayonnaise
4 submarine rolls (10 to 12 inches long), cut in half horizontally
20 to 24 thin slices roast pork
Roasted fennel, chiles, and pitted olives (optional)
16 thin slices provolone or fontina cheese

Steps:

  • Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
  • Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
  • When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
  • Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.

FIESTA PORK SANDWICHES



Fiesta Pork Sandwiches image

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends. -Yvette Massey, La Luz, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 12-14 servings.

Number Of Ingredients 12

1 boneless pork shoulder butt roast (3 to 4 pounds)
2/3 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
2 bay leaves
12 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons olive oil
1 large onion, thinly sliced
12 to 14 sandwich rolls, split

Steps:

  • Cut the roast in half; pierce several times with a fork. , In a large bowl, combine the next eight ingredients. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade. In a Dutch oven over medium heat, brown roast in oil on all sides. Place the onion, roast and reserved marinade in a 5-qt. slow cooker. , Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and serve pork on rolls with juices as a dipping sauce.

Nutrition Facts :

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.

FIESTA PORK SANDWICHES



Fiesta Pork Sandwiches image

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends.

Provided by Allrecipes Member

Time 8h20m

Yield 12

Number Of Ingredients 12

1 (4 pound) boneless pork shoulder roast
⅓ cup lime juice
2 tablespoons grapefruit juice
2 tablespoons water
1 bay leaf
6 garlic clove (blank)s garlic cloves, minced
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon chili powder
2 tablespoons olive or vegetable oil
1 large onion, thinly sliced
12 each sandwich rolls, split

Steps:

  • Cut the roast in half; pierce several times with a fork. Place in a large resealable plastic bag or shallow glass container. Combine the next eight ingredients; pour over roast. Cover and refrigerate overnight, turning occasionally. Drain, reserving marinade. In a skillet over medium heat, brown the roast in oil on all sides. Place onion, roast and marinade in a slow cooker. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and transfer to a saucepan; bring to a rolling boil. Serve pork on rolls with juices as a dipping sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 35.6 g, Cholesterol 96.9 mg, Fat 26.8 g, Fiber 2.3 g, Protein 36.9 g, SaturatedFat 8.6 g, Sodium 480.5 mg, Sugar 3.7 g

FIESTA PORK SANDWICHES



Fiesta Pork Sandwiches image

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my friends.

Provided by Allrecipes Member

Time 8h20m

Yield 12

Number Of Ingredients 12

1 (4 pound) boneless pork shoulder roast
⅓ cup lime juice
2 tablespoons grapefruit juice
2 tablespoons water
1 bay leaf
6 garlic clove (blank)s garlic cloves, minced
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon chili powder
2 tablespoons olive or vegetable oil
1 large onion, thinly sliced
12 each sandwich rolls, split

Steps:

  • Cut the roast in half; pierce several times with a fork. Place in a large resealable plastic bag or shallow glass container. Combine the next eight ingredients; pour over roast. Cover and refrigerate overnight, turning occasionally. Drain, reserving marinade. In a skillet over medium heat, brown the roast in oil on all sides. Place onion, roast and marinade in a slow cooker. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove roast; shred or thinly slice. Discard the bay leaf. Skim fat from cooking juices and transfer to a saucepan; bring to a rolling boil. Serve pork on rolls with juices as a dipping sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 35.6 g, Cholesterol 96.9 mg, Fat 26.8 g, Fiber 2.3 g, Protein 36.9 g, SaturatedFat 8.6 g, Sodium 480.5 mg, Sugar 3.7 g

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