Hubby got me a panini grill for Christmas and I've had the most fun trying out all different kinds of recipes for grilled sandwiches. For the most part I use cold cuts and whatever cheese I have on hand, but when I looked at my leftover pulled pork this morning, I thought it would make a great panini as well. And it did!
3-4 lb. pork loin roast
Montreal chicken seasoning
1 cup chicken broth
Season roast liberally with chicken seasoning and place in crockpot. Add the broth, cover, and cook on low setting for 6-7 hours, or until fork tender. Shred meat with two forks into smaller pieces. If there is quite a bit of broth, drain a bit of it, leaving just enough to moisten meat.
To the pork add:
2 red bell peppers, diced
1 sweet onion, diced
1 Tbsp cumin
1 small bottle Sweet Baby Rays BBQ sauce, or your favorite sauce
Simmer on low for several hours to combine flavors.
To make the panini, separate whole wheat pita into halves and assemble sandwich using pork, creamy cole slaw, and pepperjack cheese. Grill on panini press on low for 3-4 minutes or until cheese is melted.
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