Caleb made this amazing dinner inspired by our travels and food network bingeing during quarantine. It was SO SO SO GOOD.
1 large onion diveded
2 slices of ham per sandwich
2 slices of Provolone Cheese per sandwich
2 Pickles per sandwich
1 bag Frozen Corn
Minced garlic & garlic powder
Sweet mesquite seasoning
Apple Cider Vinegar
Carolina Gold BBQ Sauce (Trader Joe’s)
Take your pork loin, cut it into large chunks, season it with salt, pepper, garlic, onion powder, paprika, cayenne pepper, and some sweet mesquite seasoning.
Add it to the Crock-Pot with a little chicken broth, apple cider vinegar, and Worcestershire sauce. Cooked on low for 5 hours.
After the 5 hours, remove the pork and shred it.
After shredding, add a touch more Worcestershire sauce, a wee bit of Carolina Gold BBQ Sauce from Trader Joe’s and spices to taste.
Remove excess liquid from Crock-Pot and added the pork back in and cook on low for another 30 minutes.
(Refrigerate and reheat in a skillet with a little oil and onions to get a little char on it before assembling the sandwich)
Put into George Foreman or press onto skillet with another skillet or heavy plate until cheese is melted and bun is a little toasted.
Elote or street corn
Sauté in a skillet with butter, minced garlic, onion, and jalapeno.
Add salted and pepper to taste, then mix in a bowl with a little mayo, sour cream, lime juice, fresh cilantro cayenne pepper, chili powder, and some queso fresco. Serve cold.