Friday, September 6, 2013

Sandwich de Puerco Y Asiago

To me it is one of the most versatile ways to cook meat.  Pulled Pork will go on just about anything.  It makes a great pizza, chalupas, enchiladas and of course tacos.  Here is an idea that turned out so good my husband couldn't stop talking about it.  The meat was so tinder it melted in your mouth and had just the right flavor.  The secret to good pulled pork is the right combination of spices.  Make sure you let it cook long enough so that it falls apart.  I usually start if first thing in the morning and let it simmer in the crock pot all day.

2 to 3 LBS Pork Ribs, or Roast
3 Cups Water
4 Cloves Minced Garlic
3 Chopped Jalapeno Peppers
2 Cups Minced Onion
1/2 Cup Worcestershire Sauce
2 TBS Mesquite Flavored Liquid Smoke
1/2 Cup Chili Powder

I like to start by poking the meat with a carving fork to allow the juice to flow throughout.  Place all of the ingredients (except chili powder) in a crock pot and simmer on medium heat for 4 to 6 hours (the longer the better). Remove meat from crock pot and place on a large baking dish or cookie sheet.  With two forks pull the meat apart in sections until it is fine and completely shredded.  Sprinkle with a dash of chili powder and stir in.  Let set for 15 minutes to cool.

4 to 6 Sesame Seed Hoagie Buns
1 16 oz container shredded Asiago Cheese
1 Large Tomato sliced and split length wise (to fit properly on bun)
1 Large Avocado sliced
2 Cups diced cooked chilies (I used my own home canned Hatch Chilies)
Mesquite BBQ Sauce

Once meat is cooled and ready for use split buns in half and place in oven top down to toast the insides.  Remove from oven and place a tablespoon of cheese directly on one side of warm bread.  Top with meat and sprinkle a slight drizzle of BBQ sauce.  Layer with tomato, avocado and chilies.

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