Monday, April 28, 2014

Cuban Pork and Black Bean Melts with Pickled Onions

Good things happen in threes right?  Well, on Wednesday, I won tickets to the Kentucky Proud WineFest in Louisville tomorrow, and then I was offered a new job with a great company on Friday.  Then on Sunday, I partnered with to do a monthly KY Proud recipe!  After the terrible start to 2014, I think it's shaping up to be a great year!  YAY!!!

Anyway, this sandwich was simply delicious and so easy to make!  Despite the insane amount of paprika, this was not a spicy dish.  A nice, hot sandwich on a weeknight with a side salad makes for a quick dinner.

Cuban Pork and Black Bean Melts with Pickled Onions
{Cuban Pork and Black Bean Melts with Pickled Onions}

Rubbing spice mix on pork
{Rubbing spice mix on pork}

Pickling red onions
{Pickling red onions}

Adding beans to shredded meat
{Adding beans to shredded meat}

Preparing sandwichPreparing sandwich
{Preparing sandwich by spreading mustard on it then follow with pickles, meat mixture and broiling cheese}

Cuban Pork and Black Bean Melts with Pickled Onions
{Add pickled onions to the top and enjoy!}

Cuban Pork and Black Beans Melts with Pickled Onions
from Better Homes and Gardens

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly: 10 minutes

2 pounds pork loin, cut into 5 chops
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons ground black pepper
2 large onions, sliced
1/2 cup dry white wine
2 bay leaves
3 cloves garlic, minced
15 oz black beans, drained and rinsed
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 large red onion, sliced
4 tablespoons yellow mustard
1 cup pickle slices
8 slices rye bread
8 slices Swiss cheese
  1. In a small bowl, combine cumin, paprika, and black pepper until well combined; rub meat with spice mixture.
  2. In a crock-pot, combine yellow onion, wine, bay leaves, and garlic.  Top with spiced meat.
  3. Cook on low for 6-8 hours.
  4. Make Pickled Red Onions:  Combine red wine vinegar, sugar and salt in a bowl.  Microwave until sugar is dissolved.  Add onion and stir to coat.  For best flavor, allow to set overnight, stirring as often as possible.
  5. Transfer meat to a large bowl and shred with two forks
  6. Strain cooking liquid, discarding the solids, and saving about 1/2 cup.  
  7. Add beans to the meat and add broth back to moisten meat.
  8. Preheat broiler.
  9. Meanwhile, toast bread to a medium toast.
  10. Arrange bread slices on a large baking sheet.  Coat bread with mustard.  Then add pickles, meat mixture and one slice of cheese.
  11. Broil 2-3 minutes or until cheese is melted and starting to brown.
  12. Place sandwich on a plate and top with Pickled Red Onions.
  13. Serve.
If you like the idea of sandwiches in the crock-pot, I have also made Shredded Buffalo Chicken Sandwiches.  Because of the sandwiches' success, I am looking to make more in the future.  Anyone have any suggestions?  Maybe a meatball sandwich....

Happy Monday!

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