Pulled Pork and Cheesy Jalapeno Sandwich

Pulled-pork-and-cheesy-jalapeno-sandwich

There are so many reasons why pulled pork is a good thing.

Here are some:

It’s so easy to make, just add all ingredients to a slow cooker and forget about it until it’s time to eat;

The house smells really good while it’s cooking;

You can make a lot of things with it or just eat it as is;

Leftovers can easily be repurposed by using them for an entirely different recipe;

The pork turns out super tender;

It’s a good reason to pull the slow cooker out of the cupboard and use it if you haven’t used it for awhile;

It tastes wonderful with barbecue sauce; and

It makes amazingly great soft tacos.

I just can’t help but mention something about what a good deal a pork roast can be when it’s on sale.

I like to walk by the meat case each time I’m in the grocery store to see what’s on sale.

And when I can find a pork roast that costs about $5.00 or a little more I’ll usually grab a couple of them and put them in the freezer to cook in the slow cooker.

So here’s to good deals, and weekends….have a nice one!  Thank you so much for stopping by.

Let’s check out the ingredients.

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For the pulled pork:  Pork shoulder or blade roast, apple cider vinegar, onion, garlic, paprika, water, Mexican oregano, Chipotle chili powder, Ancho chili powder, cumin, water, sea salt (or regular salt) and pepper.

2-Pulled-pork-and-cheesy-jalapeno-sandwich

For the sandwich: Soft rolls, American cheese, jalapeno jack cheese, sliced nacho jalapenos.

Here’s how to make it.

For the Pulled Pork:

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In a large slow cooker, add the water, apple cider vinegar, and the pork roast.

2-chili-powder

Then on top of the pork, add half of the following ingredients…

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…the Ancho chili powder,

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Chipotle chili powder,

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cumin,

8-add-smoked-paprika-to-pork

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smoked paprika,

10-add-sea-salt-to-pork

salt,

11-add-pepper-to-pork

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pepper,

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and oregano.  Spread all of the spices evenly on top of the meat with a cooking brush.

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Using a large cooking fork, turn the pork roast over on its other side.

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On top of the pork add the remaining Ancho chili powder, Chipotle chili powder,

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cumin,

18-add-smoked-paprika-to-pork

smoked paprika,

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salt,

20-add-pepper-and-oregano-to-pork

pepper and oregano.

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Top with the onions and garlic.

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Add the lid and slow cook on the 6 hour setting.

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When the pork is moist and tender, transfer it to a large shallow dish like a casserole dish (reserve the liquid left in the slow cooker).

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Using a fork in each hand, pull the pork apart into pieces.  Add a couple ladles of the liquid left in the slow cooker and mix it into the shredded pork.

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Salt to taste.

For the Sandwiches:

Preheat the oven to 350 degrees F.

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Cut the rolls and lay them face up on a large cookie sheet.  One of these rolls is misbehaving and not laying face up.

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Ladle about 1 tablespoon of liquid from the slow cooker over the insides of the rolls.

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Add the pulled pork to the bottom sides of the rolls.

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Then,

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top with American cheese….and add the jalapeno jack cheese to the bottom sides of the rolls.

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Bake in the oven just long enough for the cheese to melt (about 5 minutes).

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Top the melted American cheese with the nacho jalapeno peppers and the top sides of the buns.

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Serve will hot….and enjoy.  Thank you so much for stopping by.

More pulled pork recipes:

Saucy Pulled Pork Sandwiches by How Sweet It Is
Spicy Dr. Pepper Shredded Pork by The Pioneer Woman
Caribbean Pulled Pork Sandwich by Kevin & Amanda
Sweet Potato Pulled Pork Sliders by Lauren’s Latest
BBQ Pulled Pork Grilled Cheese by Closet Cooking
Texas Pulled Pork by Homesick Texan
Beer Braised Pulled Pork by The Beeroness

Pulled Pork and Cheese Jalapeno Sandwich

Yield: Serves 5

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours and 30 minutes

Ingredients:

For the Pulled Pork:

4 pound pork shoulder or blade roast
1 cup water
1 tablespoon apple cider vinegar
1 tablespoon Pasilla Ancho chili powder
2 tablespoons Chipotle chili powder
1 teaspoon smoked paprika
1 teaspoon sea salt
2 teaspoons ground black pepper
2 teaspoons ground cumin
1 tablespoon Mexican dried oregano leaves
½ onion, chopped
4 cloves garlic, chopped

For the Sandwich:

Pulled pork
10 small French rolls
10 slices American cheese
10 large slices jalapeno jack cheese
2 cups sliced nacho jalapeno peppers (from a jar)

Directions:

For the Pulled Pork:

In a large slow cooker, add the water, apple cider vinegar, and the pork roast. On top of the pork, add half of the following ingredients; Ancho chili powder, Chipotle chili powder, cumin, smoked paprika, salt, pepper, and oregano. Spread all of the spices evenly on top of the meat with a cooking brush.

Using a large cooking fork, turn the pork roast over on its other side. On top of the pork add the remaining Ancho chili powder, Chipotle chili powder, cumin, smoked paprika, salt, pepper, and oregano. Top with the onions and garlic. Add the lid and slow cook on the 6 hour setting. When the pork is moist and tender, transfer it to a large shallow dish like a casserole dish (reserve the liquid left in the slow cooker). Using a fork in each hand, pull the pork apart into pieces. Add a couple ladles of the liquid left in the slow cooker and mix it into the shredded pork. Salt to taste.

For the Sandwiches:

Preheat the oven to 350 degrees F. Cut the rolls and lay them face up on a large cookie sheet. Ladle about 1 tablespoon of liquid from the slow cooker over the insides of the rolls. Top the bottom sides of the rolls with the pulled pork and American cheese. Top the top sides of the rolls with the jalapeno jack cheese. Bake in the oven just long enough for the cheese to melt (about 6 minutes). Top the melted American cheese with the nacho jalapeno peppers and the top sides of the buns. Serve will hot.

 

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