Subj : BH&G 2718
To   : All
From : Dave Drum
Date : Sat May 15 2021 13:50:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Pork & Black Bean Melts w/Mustard Dressing
 Categories: Pork, Beans, Vegetables, Herbs, Wine
      Yield: 8 Servings
 
      3 lb Boneless pork sirloin chops
      4 ts Ground cumin
      4 ts Paprika
      2 ts Ground black pepper
      2 c  Halved, sliced yellow onion
    1/2 c  Dry white wine
      2    Bay leaves
      2 cl Garlic; minced
      2 tb Oil
     15 oz Can black beans; rinsed,
           - drained
    1/2 c  Plain Greek yogurt
      2 tb Yellow mustard
      8 sl Marble rye bread
      8 sl Emmenthaler cheese

MMMMM---------------------PICKLED RED ONIONS--------------------------
      1 lg Red onion; halved, thin
           - sliced
    1/2 c  Red wine vinegar
      1 tb Sugar
    1/4 ts Salt
 
  ONIONS: In a medium bowl combine the onions, vinegar,
  sugar, and salt. Stir to combine well. Cover and let stand
  at room temperature for 1 1/2 hours, stirring
  occasionally. Chill for longer storage (up to 3 days).
  Drain before using.
  
  PORK: Trim fat from meat. In a small bowl combine cumin,
  paprika, and black pepper. Sprinkle mixture evenly over
  meat; rub in with your fingers. Cut meat into 3- to 4-inch
  pieces.
  
  In a 4 quart slow cooker combine yellow onion, wine, bay
  leaves, and garlic. Top with meat; drizzle with oil. Cover
  and cook on low-heat setting for 8 to 10 hours or on
  high-heat setting for 4 to 5 hours.
  
  Transfer meat to a large bowl. Use two forks, pull meat
  apart into shreds. Strain cooking liquid, discarding
  solids. Stir enough of the cooking liquid (1/3 to 1/2 cup)
  into shredded meat to moisten. Reserve half of the meat
  (about 3 cups) for another use. *
  
  Preheat broiler. In a large bowl combine the remaining
  shredded meat and black beans. In a small bowl combine
  yogurt and and mustard. Set aside.
  
  Arrange bread slices on a large baking sheet. Broil 3 to 4
  inches from the heat about 2 minutes or until toasted,
  turning once. Spread bread slices with yogurt mixture.
  Spoon about 1/2 cup of the meat mixture onto each bread
  slice. Top with cheese. Broil about 2 minutes more or
  until cheese is melted. Top with Pickled Red Onions.
  
  FROM THE TEST KITCHEN: To store shredded meat, transfer to
  an airtight container; cover. Store in the refrigerator
  for up to 3 days or freeze up to 1 month. Use the reserved
  meat to fill whole wheat buns or tortillas.
  
  Better Homes & Gardens | April 2015
  
  MM Format by Dave Drum - 05 April 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My fake plants died because I did not pretend to water them.

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