Today’s Recipes: Cuban-Style Roast Pork Shoulder, Saucy and Spicy Sloppy Joes, Slow Roasted Pork, Onion, and Mozzarella Sandwiches, and Super Bowl Cuban Sandwiches.
All right gang, are you ready for Super Bowl Sunday? Do you have your menu planned? Are you having friends over or are you going to a party somewhere else? In case you are still mulling over possibilities, here are three terrific sandwiches that would be perfect for a football party. The best part is they can all be made ahead so you don’t have to miss any of the fun commercials. Happy Festive Friday, weekend, here we come!!
My husband and I usually make a whole series of picnic foods and then park ourselves in front of the television and snack the day away. I look for things that can be served cold, at room temperature, or kept warm in a slow cooker or in a low oven. I want foods that don’t require any last minute preparation, items that are easy to eat without making too much of a mess, and good old-fashioned comfort foods.
Speaking of comfort foods, does it get any more comforting or old-fashioned than Sloppy Joes? This recipe started as my mother-in-law’s version, which I learned to make when I married my husband. If you are getting married soon or are a newlywed, one sure way to endear yourself to your new in-laws is to ask them to teach you how to prepare their child’s favorite foods! And when he has had a rough day, nothing soothes my husband more than his own comfort foods. When you need a little nostalgia, whip this up and eat the Sloppy Joes from your childhood, only better!
World War II changed the American food landscape in many ways. When women were forced to go to work while the men were fighting the war, they found a freedom they hadn’t known before. They discovered strengths they didn’t know they had and many relished the responsibilities of the workforce. Suddenly they were expected to work all day and then come home and prepare dinner. When the war ended and the men came home, many women decided to continue working – especially since jobs were hard to come by and the added income was welcome. Instead of having the time to prepare everything from scratch, women were challenged to create healthy, delicious meals in an hour or less. Entrees like Sloppy Joes became salvation meals in the 1950’s. The original Sloppy Joes were very basic and relatively plain. The “special” ingredient was Heinz Chili Sauce, still a favorite ingredient of mine. When combined with ketchup and ground beef, this savory, slightly spicy concoction became a national standard.
Raw pork shoulder, ready for roasting!
Slow-roasted pork is one of the most delectable meats you can make. Cooking the tough cuts in a low oven for a long time produces tender, succulent, moist meat that falls off the bone. A centuries-old favorite of the American South, it has gained popularity across the nation and can now be found on menus from New England to the Northwest. I have included two recipes that vary slightly in flavorings and technique. Either can be used in both of the pork sandwiches. If you don’t eat pork, you can also use these seasonings with a beef brisket or chuck roast. The cooking times will be similar. If you want to try these with chicken or turkey, roast to 160°F and remove from the oven. Tent with foil and let rest for about 20 minutes before carving. Well worth the wait, this gives the juices a chance to be reabsorbed into the meat and makes your poultry a lot moister and more flavorful.
I always suggest you cook meats and poultry on the bone when possible. You gain a lot of moisture and flavor from the bones. When testing the temperature, make sure your thermometer is not touching any bones or sinew as this can throw off the reading. And if you pull it out too early, as I did a lot before I started using a thermometer, you can always finish those parts that need a little more cooking time in the microwave! Start with about 15 to 20 seconds and then cook in 10 second increments until you reach your desired doneness.
All of these recipes can be made at least a day in advance and actually benefit from the resting time. The flavors deepen and are distributed more thoroughly through the meat while they are in the refrigerator. I like to roast the meats a day ahead, then store them in the cooking juices to keep them moist. On the day of your party, remove from the refrigerator and leave on the counter for about an hour to return to room temperature. You can then reheat them in the cooking juices and keep them warm in a low oven or in a slow cooker.
I hope you all have a wonderful weekend and enjoy your Super Bowl Sunday! May your favorite team win … Go Pitt and Pack!! Have fun, stay safe and warm, and we’ll see next week for Chocolate Monday!!
Jane’s Tips and Hints:
When you are preparing to make food for a party, doing a lot of the prep work ahead saves you valuable time. I like to chop copious amounts of onions, celery, and carrots, the foundation vegetables for many dishes. It is as easy to chop 6 onions as it is to chop 1, especially if you have a food processor. Chopped vegetables last up to several days in the refrigerator. Store them wrapped separately so you can control the percentages of each. I like to double-bag them in freezer-zip top plastic bags with a dampened paper towel to help keep them moist. They may brown slightly, but this won’t matter once they are cooked!
Kitchen Skill: Converting Recipes for Slow Cookers
Converting regular recipes for use with a slow cooker is quite simple. All ingredients can be added at the beginning of cooking except for dairy products which should be added in the final hour of cooking. Liquids do not boil away as they do in conventional cooking, so you may need to reduce the liquid by half. The exception to this is if you are cooking soups or recipes with long-grain rice – leave the liquid portions the same for these.
Follow this table to convert your conventional cooking times to slow cooker timing:
Conventional Cooking Time: 15 to 30 minutes
Slow Cooker Cooking Time: 1-1/2 hours on HIGH; 4 to 8 hours on LOW
Conventional Cooking time: 30 to 40 minutes
Slow Cooker Cooking Time: 3 to 4 hours on HIGH; 6 to 10 hours on LOW
Conventional Cooking Time: 1 hour to 3 hours
Slow Cooker Cooking Time: 4 to 6 hours on HIGH; 8 to 18 hours on LOW
- 2 tsp oil
- 1-1/2 lb lean ground beef (or half beef and half ground pork)
- 1 med onion, peeled and chopped finely
- 1/2 red bell pepper, diced finely
- 1 oz minced mild green chiles
- 1 pkg taco seasoning mix
- 3/4 cup water
- 1/4 cup white wine or dry vermouth
- 1/4 cup ketchup
- 3/4 cup chili sauce (Heinz is a common brand)
- 1 tbsp Worcestershire sauce
- 1/2 tsp chipotle chile powder, or more to taste
- 4 tbsp minced fresh cilantro
- Salt and pepper to taste
- 1/2 cup frozen corn (no need to thaw first), optional
- 4 hamburger buns or hoagie rolls, split open
- 1 cup grated cheddar cheese, optional
- Minced green onions, for garnish
- Preheat broiler.
- Add oil to a large skillet and place over medium heat. Heat oil and then add beef, onions, bell peppers and green chiles. Sauté stirring frequently, until meat is browned, about 8 to 10 minutes, breaking up clumps. Drain off excess oil.
- Add taco seasoning mix, water, white wine, ketchup, and chili sauce, stirring to combine. Blend in Worcestershire, chipotle powder, cilantro, salt and pepper, and corn, and simmer uncovered for about 15 minutes. Add water to thin sauce if needed. Simmer another 5 minutes. Taste and adjust seasonings as needed.
- Place hamburger buns, cut sides up on a baking sheet and broil to lightly toast. Transfer tops to serving plates. Spoon beef mixture over bottom halves and sprinkle 1/4 cup cheese over each sandwich. Place under the broiler quickly to melt cheese. Set the top of hamburger bun at an angle.
- Serve with a tossed green salad, potato chips and carrot sticks.
- Pork
- 4 large garlic cloves
- 1-1/2 tsp coarse kosher salt
- 1/4 cup chopped fresh parsley
- 3 tbsp extra-virgin olive oil
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp dried rosemary
- 1 tsp dried rubbed sage
- 1 tsp fennel seeds, ground in mortar with pestle or spice grinder
- 1 tsp ground black pepper
- 1 (9-lb) whole bone-in pork shoulder
- 1 tbsp cornstarch
- 1 tbsp red wine vinegar
- Vegetables
- 3 tbsp extra-virgin olive oil
- 1 lb onions, halved, cut into 1/4-inch-thick slices
- 1 lb red bell peppers, seeded, cut into 1/2-inch-wide strips
- 1/2 lb green bell peppers, seeded, cut into 1/2-inch-wide strips
- 10 crusty rolls, split, toasted
- 1-1/2 lb fresh mozzarella cheese, thinly sliced
- For Pork: Chop garlic on work surface. Sprinkle with 1-1/2 tsp kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
- Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4-1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
- Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tbsp juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
- For Vegetables: Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
- Assembly: Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.
- Do-ahead tip: The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; re-warm sauce and vegetables over medium heat.
- Cooking in a Slow Cooker: Season as directed above, and cook in a slow cooker about 7 hours on HIGH.
- Dijonaise Dressing
- 1/4 cup Dijon Mustard
- 1/4 cup mayonnaise
- 3/4 tsp honey
- Sandwiches
- 1 loaf Cuban bread, 36 inch extra long loaf (or individual rolls)
- 1 lb roast pork loin, thinly sliced (recipe follows or you can use the pork from the above recipe)
- 1 lb black forest ham, thinly sliced
- 1/2 lb salami, thinly sliced
- 8 slices Swiss cheese
- 8 slices tomato
- 8 slices sour or dill pickle, sliced lengthwise
- For Dijonaise Dressing: In a medium sized mixing bowl, combine the mustard, mayonnaise and honey and mix well. Cover the bowl and store in the refrigerator.
- For Sandwiches: Slice bread in half lengthwise and spread Dijonaise Dressing on both sides of the bread. Place the roast pork, ham and salami on one side of the bread. Top with the Swiss cheese, tomatoes, and pickles.
- Place the other half of the bread on top. Insert a bamboo skewer into the sandwich about every 2 inches down the length of the sandwich. Slice the sandwich between the skewers and place on serving platter. Enjoy!
- Yield: 8 to 10 servings
- 1 (7 to 8 lb) pork shoulder, washed, patted dry with paper towels
- 1 head (or bulb) garlic, broken into cloves, peeled, finely chopped
- 1 tbsp salt
- 2 cups fresh lime juice
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp freshly ground black pepper
- Using a sharp paring knife, make 1/2-inch-deep slits over pork about 2 inches apart. Place pork in large ceramic roasting dish.
- Pound garlic and salt with pestle in large mortar until paste forms. Add lime juice, olive oil, cumin, oregano, and black pepper; pound to release aromatics from herbs and spices. Alternatively, mix ingredients in food processor.
- Pour half of this mixture over pork, pressing garlic pieces into slits of pork. Cover and refrigerate pork, turning occasionally, at least 12 hours and up to 1 day. Cover and refrigerate remaining lime sauce separately.
- Preheat oven to 350°F.
- Generously sprinkle pork all over with salt and pepper. Arrange pork, fat side up, in heavy large roasting pan. Roast pork until meat thermometer inserted into center of pork registers 190°F, about 3 hours and 30 minutes. If the meat browns too quickly, tent pork loosely with foil, reduce heat to 325°F, and continue cooking to desired temperature.
- Transfer pork roast to cutting board; let rest 10 minutes. Slice pork and transfer to platter. Drizzle reserved lime sauce over and serve.
- Cooking in a Slow Cooker: Season as directed above, and cook in a slow cooker about 7 hours on HIGH.
Thank You!
