Barbeque Pulled Pork Sandwiches

• Pork loin, cooked and shredded, more info found here
• Barbeque sauce
• Fresh rolls

This is one of my favorite midweek meals.  I usually have cooked pork in Ziploc bags in the freezer, so I simply thaw the meat, add barbeque sauce, warm and serve.  Today I used Mexican bolillos – bread used for Tortas that is baked fresh at Mexican markets.  Sometimes I use homemade white bread or homemade hamburger buns, depending on time constraints.  We prefer Sweet Baby Rays BBQ sauce for seasoning the meat.

I cook the meat in a pressure cooker, as outlined here.  I purchased the pork at Costco and it was labelled, “Pork Loin, Top Loin, Boneless.”  The meat can also be cooked for shredding by placing it in a slow cooker for 10-12 hours on low.  If you are out of barbeque sauce, season the meat with ketchup, brown sugar, just a bit of liquid smoke, onion salt and/or garlic salt.  Everything to taste.  Serve with extra barbeque sauce, Cole slaw, red onions, pickles… or just plain on a roll as I did tonight.  This is a great meal for large crowds.  Super easy!

How to Cook Pork in a Pressure cooker

• One 4-5 lb boneless pork loin – top loin roast
• 3 cloves garlic
• 1 small piece of an onion
• 2 bay leaves
• 1 Tablespoon apple cider vinegar

It is so simple to cook a pork roast in a pressure cooker.  Place the meat in the pressure cooker, add the garlic, onion, bay leaves and apple cider vinegar.  It would probably be fine cooked in plain water if it is going to be seasoned later on.  Cover with water and cook on high for 50 minutes.  Allow the pressure to release naturally.  Remove the meat.  Scrape off any fat or unwanted tissue from the outside of the roast.  Shred with two forks.  Add some of the cooking liquid as needed for moisture.  If you do not have a pressure cooker, get one!  Or just cook with the same ingredients for 10-12 hours on low in a slow cooker.  I used to do this on my front porch in Arizona so I wouldn’t have to smell the pork all day long – yuck!

This meat is great for Barbeque pulled pork sandwiches, cafe rio salad meat, street tacos, burritos, burrito bowls, pozole, tamales, enchiladas or just about any meal that requires cooked, shredded pork.

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Simple Pressure Cooker Pot Roast

• 2 Tablespoons Olive Oil
• 3 lb beef roast
• 2 cups water
• 4 cubes beef bouillon
• 1 packet Lipton Onion Soup and Dip Mix
• 1 onion, quartered
• 2 Tablespoons Worcestershire sauce
• 12-16 baby carrots (or 4 large carrots peeled and quartered)
• 4 large potatoes cut into one inch cubes
• salt and pepper to taste

Ask butcher to make 1/2 inch to 3/4 inch slices into the roast.  This is optional, but I found it made for easy serving so I would prepare my roast this way again.  If you are going to slice the roast at home before cooking place it in the freezer for 15-20 minutes to make the meat easier to slice.  Heat Pressure cooker, add olive oil and seer roast.  Add two cups of water mixed with the beef bouillon.  Sprinkle the Lipton onion soup mix, Worcestershire sauce and quartered onion over the water and beef.  Close pressure cooker and bring to high pressure.  Cook for 30 minutes on high pressure, following manufacturers instructions.  Use quick release to open the pressure cooker.  Add potatoes and carrots.  Cover in some of the liquid.  Be sure to not overfill your pressure cooker; again, follow manufacturer instructions.  Close pressure cooker and bring to high pressure for 15 minutes.  Use the quick release option to open the pressure cooker.  Season with additional salt and pepper as needed.
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French Onion Soup

• 1 stick salted butter
• 2 Tablespoons olive oil
• 16 cups sliced onions (about 5 pounds, or 6-8 large yellow onions)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 Tablespoons flour
• 16 cups beef stock (four 32 oz. containers)
• 2 cups Cabernet Sauvignon white or red wine
• 1/2 cup E&J brandy
• French bread
• 1 1/2 pounds grated Gruyere cheese
• beef bouillon to taste

Heat a heavy duty saucepan over medium heat with the butter and the oil.  When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 15 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 30-40 minutes.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly for 1 1/2 hours – 2 hours, adding a little water if the liquid reduces too much. Taste for seasoning.  Add beef bouillon or salt if the soup is lacking flavor.

Divide the soup among 8 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately. Continue reading »

Panini Sandwich with Pesto and Goat Cheese

• sourdough bread
• sliced swiss cheese
• goat cheese
• pesto
• roasted turkey breast

Spread a layer of goat cheese on sliced sourdough bread. Top with pesto.  Next add pesto.  Grill with butter on a panini press or in a frying pan.

These sandwiches are so good we have served this for a quick weeknight dinner.  There are so many different combinations of meat, cheese and toppings for a panini bar.