Tuesday, August 7 2012, 02:44 PM MDT
As Aired On August 7, 2012
Recipe Courtesy Of Submarino’s
Not-So-Philly Cheese Steaks
1 3-to-10lb Top round roast, extra lean
Dried italian oregano
Crushed red pepper
Red and green bell peppers
Large yellow onions
Grated cheddar, mozzarella, and provolone
6-inch Hoagie roll
1.) Open your roast and dry it off completely. Then, season your roast. It’s best to mix all seasonings in a bowl to make a rub. Use 3 parts oregano and basil to equal one parts of the other dry ingredients. Coat the entire roast with your rub and place in a roasting pan. Have the oven warmed to 275 degrees.
2.) Cook roast to a internal temperature of 135 degrees. Remove the roast from the oven and let rest for thirty minutes. While resting roast, slice all of your veggies and sauté them in butter, salt, and garlic.
3.) Set the veggies aside and keep sauté pan on burner. Slice off 4-6 ounces of roast extra thin and place in pan with onions peppers and 4-6 ounces of cheese. Melt all the cheese then put all the sandwich fillings in a toasted hoagie roll. Top with aioli.
Pulled Pork Grilled Cheese
1 5-to-10lb bone-in Boston butt (pork shoulder)
Crushed red pepper
Sliced American single
4 Cups Coleslaw mix
4 tbls red wine vinegar
1 Cup Garlic aioli
1 tsp Grey Pupon Mustard
1.) Start by preparing the pork and rub for the pork. It takes the longest part. If you don't want to make a pulled pork you can always buy a pre made pulled pork. The dry rub for the pulled pork is 8 parts brown sugar, 3 parts kosher salt, 3 parts garlic powder, 1 part smoked paprika, and one equal part of cayenne fennel, crushed red pepper and black pepper. ( so if you were measuring in 1 ounce portions for the main ingredients all of the cayenne fennel crushed red and black pepper together would equal 1 total ounce.)
2.) Coat all sides of pork with equal parts molasses and BBQ sauce. Then, liberally rub all sides with the dry rub. Place pork in a deep roasting pan cover and cook for 8-10 hours at 225 degrees. Or you could do this same thing in a crock pot on the low setting.
3.) When pork is done remove about one cup of the liquid and dispose of it. Pull out bone and shred pork. It will absorb the excess drippings.
4.) Prepare coleslaw for sandwiches. Mix coleslaw, red wine vinegar, garlic aioli and Dijon mustard. Salt and pepper to taste.
5.) Next, make a grilled cheese. Butter two slices of fresh thin sliced sourdough bread and place on griddle. On one side, do a blend of grated cheeses and on the other slice, do American singles. Once cheese is melted, add 3 ounces of pulled pork top with coleslaw and barbecue sauce close sandwich cut in half and enjoy.
(Copyright 2012 Sinclair Broadcasting Group.)