Perfectly Scrumptious Expresso Pulled Pork Sandwiches Just in Time for Labor Day Festivities

By Michael Harris-Arzon, The Simplistic Professional

Once you hit a certain age, a number of things seem to come to light almost overnight. When we are younger, it is quite easy to take things for granted. And I am not, just talking about the fact that, as Americans, we are born with a set of innate privileges, that the majority of the world’s population is envious of.

I am talking about the fact that, we are so fortunate to live in a country that is made up of people from every culture on the planet. When I was growing up, we weren’t exposed to many different cultures. It was mainly white Americans and Native Americans, Cherokee Indians.

Once I reached my teenage years, I got involved with 4-H and started traveling all over the country for Public Speaking competitions and engagements. I suddenly had access to so many different types of foods and I would come home and find ways to incorporate the flavors I had just experienced into our family meals.

That is where I began creating unique dishes that combined this culture with that culture. It was amazing how many more options I had in food experiences.

Ingredients

  • 3-4 Lb. Pork Roast, Cut Into 6-8 Large Chunks
  • 2 Large Tomatoes, Chopped Medium
  • 2 Medium Onions, Chopped Medium
  • 1 Bell Pepper, Chopped Medium
  • 12 Oz. Sliced Bacon, 1″ Pieces
  • 4 Cloves Garlic, Chopped Medium
  • 4 Tbs. Bustello Expresso Grounds
  • 4 Tbs. Whole Grain Mustard
  • 1 Tsp. Cinnamon
  • 2 Tbs. Italian Seasoning
  • 2 Tbs. Parsley
  • 1 Tbs. Cracked Black Pepper
  • 1 Tbs. Salt
  • 2 Tbs. Applewood Smoked Seasoning
  • 2 Dashes Liquid Smoke
  • 4 Dashes Worcester Sauce
  • 3 Dashes Sriracha Hot Sauce
  • 1/2 Cup Chicken broth or Water
  • Onion Ciabatta Rolls, or Your Favorite Roll
  • Dill Pickle Slices
  • French Fried Onions
  • Favorite BBQ Sauce

Step

Note: This can either be cooked in a Crock Pot on high or in the oven at 4000 Degrees…covered and on the center Rai.

  1. Preheat oven to 400 degrees or set your crock pot on high.
  2. Take half your onions, bell peppers and bacon pieces and place in the bottom of your roasting pan or crock pot.
  3. Add your chunks of pork roast. Then add the rest of the bacon pieces on top of your pork.
  4. Add the rest of your onions, your chopped garlic and bell peppers.
  5. Then add all of your spices, liquid smoke, Worcester sauce and Sriracha sauce.
  6. Add your chopped tomatoes on top of everything and finally pour your broth or water over the top of your pork roast.
  7. Cover your roasting pan and place on the center rack of your oven.
  8. You are going to roast your pork for 4 1/2 -5 hours. Mix the contents of your roasting pan every half hour to 45 minutes.
  9. Roast until it is pull apart tender with a fork.
  10. Once your pork is done, remove from the oven and use two forks to pull the pork and mix with the bacon and veggies.
  11. Take your Ciabatta(s) and open them up. Place both sides of your rolls (inside part down) directly on to the oven racks and toast for about 3 minutes until they are nice and toasty.
  12. Place the bottom of your roll on your plate. Using a pair of tongs, add a generous helping of the roast pork, the add your favorite BBQ sauce. Finally add your pickle slices then your French fried onions.
  13. Serve with your favorite picnic sides. I suggest potato salad, baked beans, corn on the cobb and cole slaw.
  14. Enjoy your wonderful holiday weekend and this amazing food!
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