Thursday, August 28, 2014

Pulled Pork Green Chili Salsa Sandwich

I am a sucker for sandwiches. On Pinterest of all my food pins my sandwich board has the most pins. I love the simplicity of a sandwich - breakfast, lunch or dinner you can make a sandwich a meal.

The sandwich is the perfect vessel for a meal on the go.  I would make sandwiches to take to the high school football games, perfect for picnics and at home while you are watching TV.

I'm always ready to try something new and here is my take on a Southwestern Pulled Pork Sandwich. Made with prepared Green Chili Salsa and topped with mexican pickled vegetables.  I hope you enjoy my Pulled Pork Green Chili Salsa Sandwich.

Pulled Pork Green Chili Salsa Sandwich

For Slow Cooker

6 or 7 pound pork butt
2 teaspoons kosher salt
1 teaspoons black pepper
4 tablespoons Fiesta Chili Seasonings
2 tablespoons canola oil
1 32 oz box vegetable stock unsalted
1 small onion, cut into 4 pieces
1 carrot, cut into 4 pieces
3 bay leaves

For Sandwiches

1 celery stalk, diced small
1/2 onion, diced small
2 teaspoons olive oil
3 cups shredded slow cooked pork
1 cup green chili salsa
4 onion buns (or your favorite buns or cuban rolls)
* 1/2 cup cilantro
* 6 radishes, sliced thin

Heat a heavy skillet until smoking hot and add canola oil.  Rub salt, pepper and chili seasonings all over pork butt.  Sear pork on all sides about 3 to 4 minutes each side. Place pork in a slow cooker add vegetable stock, onion, carrot, bay leaves, cover; set on high for 24 hours.

Heat olive oil in a heavy skillet over medium heat; sauté celery and onion for 5 minutes or until tender.  Turn up heat to a medium high and add pork cook until some of the pork is a little crispy, add green chili salsa and heat through. Divide green chili pork between the 4 buns top with the pickled cabbage and carrots, recipe follows.

* Before topping with the pickled cabbage & carrots add cilantro and radishes to the cabbage and stir.

With a 7 pound pork butt you will have leftovers, you can make more sandwiches just double the ingredients under For Sandwiches or make pork tacos, breakfast burritos, BBQ Pork Sandwiches, endless possibilities.

Pickled Cabbage and Carrots

8 carrots, peeled and cut thin about 1/4 inch
1 1/2 tablespoon olive oil divided
3 large cloves garlic, minced
1 1/2 cups white vinegar
1 tablespoon pickling spices
2 teaspoons mexican oregano
5 bay leaves
1 teaspoon salt
1 1/2 cups water
2/3 cup pickled jalapeños, including juice
2 serrano chilis, sliced lengthwise
1 head cabbage, sliced thin

Heat a heavy dutch oven over medium heat add half the olive oil, add half the sliced carrots; sauté for 2 minutes; stirring occasionally, remove and place in a bowl; add the rest of the olive oil and carrots, sauté for 2 minutes; stirring occasionally.  Add the other sauté carrots back to the dutch oven.  Add garlic, stir for 30 seconds. Add vinegar, oregano, bay leaves and salt and simmer for 5 minutes.  Add water, jalapeños with juice, and chilies, simmer another 10 minutes. Remove from heat and allow to completely cool.  Add sliced cabbage and stir everything together; place in canning jars and refrigerate overnight.  (serrano chilies and bay leaves are there for flavor, do not eat, well if you like heat go ahead and eat the chilies)

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