Tuesday, January 13, 2015


yields 10 sandwiches

10 ciabatta rolls or other crusty, full-bodied bread rolls

For the pulled pork
1 (5 to 15 pound) pork roast
salt and pepper to taste
liquid smoke (optional) 

For the greens
2 pounds kale leaves, stems removed and cut into 2-inch pieces
1/2 pound bacon + 4 tablespoons reserved bacon grease
1 large onion, chopped
2 cloves garlic, minced
1/4 cup chicken stock
salt and pepper to taste

For the vinegar sauce
3/4 cup apple cider vinegar
3 tablespoons hot sauce

For the pulled pork:

If using a slow cooker: Season pork well with salt and pepper. Place in slow cooker. Drizzle with liquid smoke if desired. Set cooker on low for 8 - 10 hours or on high for 4-5 hours. Remove pork from bones (if any) and shred with forks. Keep warm.

If using an oven: Season pork well with salt and pepper. Rub with liquid smoke if desired. Wrap tightly in foil and bake at 220 degrees for 7 to 8 hours. Remove pork from bone (if any) and shred with forks. Keep warm. 

For the greens: Cook bacon in a large skillet over medium heat until crisp, turning once. Set bacon aside and pour off bacon grease, reserving 4 tablespoons grease. Return reserved grease to pan. Add onions and cook, stirring frequently, until translucent. (About 3 minutes.) Add garlic and cook an additional 2 minutes. Add kale to the skillet by handfulls, turning constantly until all the kale is wilted. Crumble bacon into the greens and stir until well combined. Add chicken stock and season with salt and pepper. Keep warm.

Putting it all together: Split ciabatta rolls in half. Plop a healthy amount of the pork on the roll and drizzle with vinegar mixture. top with greens and drizzle with vinegar mixture again. Cover with top of roll. Share and enjoy! 

bacon recipe source: Jerry, Cooking by the seat of our pants (@cbsop), April 26, 2013

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