Pulled Pork with Balsamic Honey Sauce

BalsamicHoneyPulledPork

Pulled pork has become a standby dish for our kitchen.  I like to use the slow cooker for easy preparation, and this is one of the easiest recipes since you only need the pork, some seasoning, and water in the crockpot to begin.  The sauce can be made ahead and preheated before serving, but I like to make it just before table time.  There is alot of balsamic vinegar in the sauce, and as it cooks down and begins to thicken, the fragrant aroma makes your mouth water!  This is my version of a recipe I saw featured on FaceBook. This makes a large batch and freezes well.

Pulled Pork with Balsamic Honey Sauce

2 Pork Tenderloins, 2.5 – 3 lbs. total

1 1/4 cups water

1 teaspoon Tony Cachere’s seasoned salt

1/2 teaspoon ground black pepper

(For Balsamic Honey Sauce)

1 cup Balsamic Vinegar

3 cloves garlic, minced

3/4 cup catsup

1/3 cup brown sugar

1/3 cup honey

1 Tablespoon Worcestershire sauce

 

BalsamicHoneySauce

 

Place pork in the bottom of  slow cooker which has been coated with cooking spray. In a bowl, whisk together water, seasoned salt and pepper. Pour mixture over pork.
Cover slow cooker and cook on low for 8-10 hours (or on high for 4-5).

In the last 30 minutes of cooking the pork, combine minced garlic, balsamic vinegar, ketchup, brown sugar, honey, and Worcestershire sauce in saucepan over medium heat. Stir to blend, then bring to a simmer. Cook for 10-15 minutes, or until thickened.
Remove pork from slow cooker to large platter and shred with 2 forks. Pour about 1/2 cup of balsamic sauce over pulled pork and toss to combine.

Serve on regular size or slider buns. Pass extra sauce!

BalsamicHoneyPulledPorkSandwich

Parker House Baked Turkey Reubens

IMG_3491I love Reuben sandwiches!  Years ago I found a suggestion for making several at a time in the oven with 2 identical baking trays (without sides) and that is the way I make ours now. Although we enjoy corned beef and pastrami for classical Reubens, I now often use sliced peppered turkey.  The sauer kraut that is used is a key ingredient.  I prefer to use raw fermented kraut that is found refrigerated in the grocery store.  HEB now carries delicious raw sauer kraut that has spicy ingredients added that we like.  Think Sriracha and Jalapeno and Onion!  If you don’t like that heat, use a product without it.

Makes 2 sandwiches

2 baking sheets without rims

4 slices Jewish Rye bread

6 thin slices peppered turkey breast

4 slices good Swiss cheese

2 cups sauer kraut, or less depending on your preference for thickness

Be sure to drain and press with paper towel so there is not much liquid.

dijon or brown mustard

Preheat oven to 425 degrees.  Use 2 identical baking trays without rims.  Heavy ones work best.  Spray with cooking spray or butter the top of  one baking sheet and the BOTTOM of the other baking sheet.  Set the second one aside while assembling sandwiches.  Lightly butter and place 4 slices of rye bread butter side down on baking sheet.  Spread with mustard of your choice.  Place one slice Swiss cheese on each

For each sandwich, place turkey slices on top of cheese,  Put a heaping scoop of sauer kraut on top of turkey and smooth out evenly.  Put the second slice of cheese and bread top on sandwiches.  Now put the second baking sheet on top and press down.  Put into preheated oven.  It helps to press the sandwich if you put a heavy iron skillet on top of the top pan.  Bake 10-12 minutes or until browned slightly and cheese is melted.   Serve hot with a slice of dill pickle if you want more crunch!  An apple sald is a nice touch, too.