I found this recipe here... Just to give credit where credit is due. ;)
I made a few changes to work for our family. Here is my very slightly tweaked version. Oh and this is full fat and wonderfully bad for you.
Ingredients:
Sourdough bread- sliced
Tub of cream cheese (whipped)
butter
frozen Bird's Eye chopped jalapenos
6 lbs Boneless Pork Roast (2 separate roasts 3 lbs each)
frozen Bird's Eye chopped onion (about 2 cups- eyeballed)
2 tsp. chopped garlic from a jar (if you haven't noticed, I buy some things already chopped and ready, I am lazy like that)((I know not as good as fresh, but onions make me cry, I don't like to have garlic fingers, and the peppers are super handy to have around))
3/4 c. Rice Wine Vinegar (recipe called for Apple Cider... I forgot to pick it up while grocery shopping, and had rice wine on hand)
3/4 c. dark brown sugar
2 tbsp chili powder ( I used chipoltle chili powder because I had it, but I think I will cut this down some next time, a little too much spice for my family's taste.)
2 tbsp. Worcestershire (totally used spell check)
One bottle of Cookies Sweet and Smokey BBQ sauce (keep .5 cup divided for later use)
2 tbsp. dijon mustard
1 red onion- fresh
olive oil and salt.
Okay... what I did:
In the Morning:
I made a single serving of some jalapeno cream cheese for my sammy, everyone else got plain cream cheese. They don't do spicy very well. I mixed about 2 tablespoons cream cheese with one tsp of the frozen jalapenos, then put into the fridge to meld all day.
I mixed BBQ sauce (remember to reserve half a cup), mustard, sugar, chili powder, Worcestershire and mustard together in a bowl. I placed the frozen onions and garlic in the bottom of my crock pot, put the roasts on top and smothered it in the sauce I mixed up, and poured the vinegar on top of that. Set the crock to cook on low for 10 hours.
After work:
Took the roasts out of the crock- cooled for about 5 minutes while I drained the crock sauce into a bowl using a colander to catch any bits of onion and what not to make a smooth sauce. Reserve this sauce in your bowl for now. Slice your red onion, cook on low to med. low in a sauce pan with a drizzle of olive oil and pinch of salt until soft and golden and yummy. While onion is cooking shred the pork and place back into the crock pot. Remember your BBQ sauce from this morning? Add it to the pork. Mix it up. If needed add some the strained crock sauce until meat is moist enough for your liking. Put the lid on and keep the crock on low.
Okay... here is where it goes from good to down right amazing. Remove onions from skillet, add a pat of butter and let melt. Take the bread, coat it with your schmere (cream cheese, yo) put some of the onions on the cream cheese, add some pork and put another slice of bread on the top, you know, make a sammy. Place sammy on the melted butter and let it get golden brown. I can fit three sammies in my skillet. Remove sammies onto a plate once golden on side one. Add butter to skillet and repeat goldenization process on side 2. I served our dinner with a side salad with cilantro dressing and corn. Also, my kids did not get any onion, I would recommend extra onion if everyone likes it. I would also go with the jalapeno cream cheese by Philadelphia if everyone likes the heat. It is just less waste to make my own small batch myself.
Try it, I promise it does not disappoint. Thanks to the original poster. We have a new recipe in rotation now. We also have a ton of meat leftover. I plan to freeze it.
Yumm!
