Left Over Pork
I created a new recipe last night.
I had left over Pulled Pork in my freezer. I had wanted to use it in some meal.
And so, I invented my Mexican Pulled Pork sandwich.
I started by making a French bread dough. I substituted in 1/2 cup of Blue Corn meal for some of the wheat flour. I used half Whole Wheat to about a third of White flour.
This raised while I was thawing out and mixing my pork with seasonings.
I mixed about 1 teaspoon of Cumin, 1 teaspoon of dried, powered garlic, 1 teaspoon of salt, 1/2 teaspoon of Black pepper, 1/4-1/2 teaspoon of Chipotle pepper powder, and about 1 teaspoon of Oregano.
I mixed the seasonings. I added about 32 oz. of Pulled Pork to the mixture of seasonings. Mix.
I added a large can (7 oz.) of diced, mild green chilies.
Then I took the dough and rolled half the French bread recipe out. I rolled it in a rectangle, just like you do for making Caramel rolls. I rolled the dough as thin as I could.
I gently brushed Olive oil over the dough. I did not place oil at the 1 inch edge mark of dough.
I placed the spiced Pulled Pork on dough. I sprinkled about 8 oz. of Mexican cheese on top. I rolled the dough/meat/cheese mixture in a tight roll. I rolled this "hotdog" style. Meaning, I rolled from one long end to the other.
I connected the ends together and I placed this on a greased cookie sheet. I gently made slash marks every 2 inches. I baked it about 35 minutes at 400 degrees F.
I served slices of this to each guest with Green Salsa and Sour cream.
Let me know what you think of this recipe in the comments.
By Cynthia Bergsbaken, 8/14/2021
***All original content is copyrighted by Cynthia Bergsbaken, Perceptive Blogger & Reiki in the Prairie LLC.