Wednesday, February 20, 2013

Pepper Jack Pulled Pork Ciabatta Sandwich

My favorite thing to do with shredded meats is to make sandwiches out of them.  But it has to be made on a ciabatta roll!  They are my absolute favorite...and they sell them (at least at Walmart) in mini' much fun! (Check out our Turkey Ciabatta Sandwich that is to die for as well!)

This is an easy wonderful meal that even my kid's enjoyed.  The pork is cooked in the crock pot all day so it is so nice and tender when you're ready to throw the sandwiches together.  You will probably end up snagging a few bites in the process!:)  We love that they can be made to order.  Some of my family didn't want onions, some didn't want avocados, some wanted colby jack cheese instead of pepper jack, etc.

Pepper Jack Pulled Pork Ciabatta Sandwich
2 lbs boneless pork roast
1/2 cup chopped onion
1 can (14.5 oz.) beef broth

Ciabatta Rolls
1 can (small) refried beans (I used fat free)
1 packet taco seasoning
pepper jack cheese, sliced thin
red onion, thinly sliced
avocados, sliced
dijon mustard

Place roast, onion and beef broth in crock pot.  Cook on low for 6 to 8 hours.  Shred the pork using 2 forks in the crock will pretty much fall apart for you!  Leave it in the crock pot until ready to use on warm.

 To prepare your sandwiches, mix the refried beans with the taco seasoning.

Spread refried bean mixture on the bottom of your ciabatta rolls.  Place on large cookie sheet.

Place a nice amount of pork on top of the beans and then top with onions and avocados.

Place enough cheese to cover the toppings.  (These were all made with colby jack cheese, but I think the pepper jack is AMAZING on these!!)  Add the tops to the cookie sheet as well.

Place under the broiler in your oven for 1-2 minutes.  Watch them closely, you just want the cheese to be melted, not burned!:)

Remove from oven and slather some dijon on the tops of the ciabatta rolls and smoosh together.

Now feast...!!
(Pictured below is colby jack cheese made on an onion/poppyseed ciabatta roll!)

Recipe adapted from Six Sisters Stuff

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