Monday, February 2, 2009

2-meal Pork and Beef Roast - sandwiches

This recipe combines pork loin roast and beef chuck roast together to make a delicious pork-beef meal and then leftovers to make a delicous pulled pork-beef roast sandwich that my kids loved. Dave (the real cook in the family) made this recipe and the kids asked if we could make it again! It was definitely a hit and will be included in our regular repitoire of recipes again and again!

This is a TWO MEAL in one idea!

Meal one: (Beef-Pork Roast w/ Mashed Potatoes, gravy and Green beans)

Cook a small (2-3 pound) boneless pork loin roast and 3 pound beef chuck roast in a crock pot. Add one cup of water and one beef boullion cube, salt, pepper and garlic powder on top of roasts. Cook in crock pot until falling apart tender. Eat this for dinner with mashed potatoes and green beans. Save the cooking juices. Reserve 2 cups for the sandwiches and use the rest to make gravy for the roasts and potatoes. Yum!

Meal two: (BBQ Pork-Beef Sandwiches with Coleslaw)
*You can make this with just Pork Loin for a great pulled pork sandwich!

1/2 c. chopped onion
3 cloves of garlic, chopped
2 cups juice from cooking meat or 1 14 1/2 oz can chicken broth plus juice from roast to make 2 cups
4 roasted and chopped jalapeno peppers (or fresh if you don't have roasted ones)
3 tsp. chili powder (use a good one like Penzy's Chili 9000)
2 Tbsp. Dijon mustard
2 Tbsp. white wine or apple cider vinegar
1 tsp. paprika
3/4 c. ketchup (eyeball it)
2 tsp. Worcestershire sauce
2/3 c. light brown sugar
1 bay leaf
Salt & Pepper
4-6 cups cooked sliced across the grain beef and pork roast (or just pork roast)
(6-8) Kaiser rolls or sour dough rolls

Coleslaw (recipe above post)

Saute onion, garlic (and jalapeno if fresh) until tender, add next 9 ingredients. Cook until smooth and right consistency. Add the beef and pork, salt and pepper to taste. Simmer until hot and meat is falling apart.

Serve on warm buns -- top with coleslaw. Serve with kettle chips or Roasted Sweet potatoes

To roast jalapeno, put in 450 degree oven and bake until skin is blistered and dark and peppers are tender. Freeze whole so you have them on hand. You can just add the entire pepper (stem removed) to your dish. If you keep the seeds in the jalapeno, the dish will be hotter than if you seed them ahead of time. Chop it up before you put it in with the meat or let it fall apart as it cooks.

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