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Crispy, melty Barbecue Pulled Pork Paninis with Emmentaler (Swiss cheese) and caramelized onions. Just add pork roast and BBQ sauce to the crockpot, set on low all day and out pops the best panini on Earth!
Place the pork shoulder roast in your crockpot and add the barbecue sauce. Put the lid on and set the crockpot to low. Leave the crockpot on the low setting and check the meat after 6 hours. Depending on the size of your roast, it should take between 6 and 8 hours for the meat to fall easily off the bone.
About 40 minutes before you’re ready to eat, slice up two onions and sauté them in the oil and butter in a skillet over medium heat. Once the onions begin to soften and become transluscent (about 5 minutes), begin adding the red wine, a couple of tablespoons at a time.
Continue adding wine and stirring periodically until the wine is gone and onions are browned and soft, about 25 to 30 minutes. Add salt to taste.
Remove the roast from the crockpot and place it on a cutting board. Allow it to cool enough to handle. Using a fork, pull (shred) your pork!
Put pulled pork back into the crockpot with the juices and sauce so that it can soak up more flavor.
Heat your panini maker.
Butter one side of two thick slices of bread and make a sandwich (butter sides out) with desired amount of cheese, pulled pork, barbecue sauce (oh yeah, load it on!) and sautéed onions.
Place the sandwich on your panini maker butter-side down, lower the lid and let the magic happen! In about 2 to 3 minutes, you’ll have a delicious Panini! Repeat with the remaining bread and ingredients.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!