GORTON (FRENCH-CANADIAN PORK SPREAD)
French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy
Provided by Lil1
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 14h
Yield 40
Number Of Ingredients 7
Steps:
- Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
- The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g
JERK PORK SANDWICH
Steps:
- Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.
- Combine ingredients together.
- Combine all ingredients.
PORK LOIN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h10m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
- Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
- For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
- Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
PORK SANDWICH SPREAD
From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.
Nutrition Facts :
NIPPY PORK SALAD
Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.
Provided by Lerie
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix the pork, celery, and green onions in a large bowl.
- Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g
PORK & SLAW SANDWICHES
Turn your leftovers into something special with these lunchbox-friendly pork baps with tangy mustard
Provided by Good Food team
Categories Lunch, Main course
Time 13m
Number Of Ingredients 4
Steps:
- If you're eating lunch at home, gently heat the meat in a microwave for a few mins, or wrap in foil and bake at 200C/180C fan/gas 6 for 8 mins. If you're assembling packed lunches, there's no need to heat. Thinly slice the pork.
- Spread some mustard over the bun bottoms, then add the pork and a heap of slaw. Top with bun tops, wrap and keep cool until lunchtime or eat straight away.
Nutrition Facts : Calories 491 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 2.1 milligram of sodium
PORK SANDWICH
Make and share this Pork Sandwich recipe from Food.com.
Provided by Tiomarrano
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Spread both bread slices with mayonnaise.
- Spread pickle relish over the mayonnaise on both slices of bread.
- On bottom slice, lay pork slices, then onion slices on top of pork.
- Squirt optional Sriracha chili paste over the pork.
- Place top slice of sandwich over the pork.
- Carefully cut sandwich in half with very sharp knife, being careful not to pull the sandwich apart as you cut through the pork.
- To do this press down gently with hand on sandwich as you gently cut straight down without too much sawing motion through the pork.
- Pork will tend to resist cutting but just take it slow and it will go through.
- Once it is halved, serve on plate with your favorite accompaniments, such as potato chips and soft drink.
Nutrition Facts : Calories 11249, Fat 559.5, SaturatedFat 107.2, Cholesterol 4251.1, Sodium 3603.1, Carbohydrate 39.4, Fiber 2.3, Sugar 9.9, Protein 1420.8
CUBANO PORK SANDWICHES
When a hungry crowd's coming over, we plan a day ahead to make our juicy pork sandwiches. I call the sauce "mojo" because the zingy flavors are magic.-Theresa Yardas, Sheridan, Indiana
Provided by Taste of Home
Categories Lunch
Time 9h45m
Yield 24 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first 5 ingredients. Cut roast into thirds; rub with oil. Rub spice mixture over meat; wrap in plastic. Refrigerate, covered, 24 hours., In a large saucepan, combine onion, wine, juices, bay leaf and seasonings. Bring to a boil. Reduce heat; simmer, covered, 45 minutes. Strain sauce, discarding onion and seasonings., In a large skillet, heat oil over medium heat. Brown roast on all sides; drain. Transfer to a 6-qt. slow cooker. Pour sauce over meat. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork to slow cooker; heat through., Preheat oven to 325°. Split bread horizontally. Hollow out bottoms of loaves, leaving 3/4-in. shells. Spread relish and mustard inside shells. Layer with meat and cheese. Replace tops., Wrap sandwiches tightly in heavy-duty foil. Place on baking sheets. Bake 20-25 minutes or until heated through. Cut each crosswise into 12 slices.
Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
PORK SPREAD
This is my father's recipe and brings back such fond memories of my family. We always enjoyed this during the Holidays. We would have this in the mornings, spread on toast. Always served it with crackers for an appetizer. My father enjoyed it in a sandwich, with mustard and always had to have bread and butter pickles on the side.
Provided by Judy-Jude
Categories Spreads
Time 2h5m
Yield 1 pound pork spread
Number Of Ingredients 8
Steps:
- Combine all ingredients in a saucepan with enough water to make mushy.
- Simmer on low heat, stirring occasionally for 2 hours until water is evaporated.
- Note: Sometimes it is necessary to add a little more water, while the pork is cooking and just continue simmering until water has evaporated.
- Put in bowl and keep refrigerated.
- Serve in a sandwich, on crackers, or on toast.
Nutrition Facts : Calories 1424.2, Fat 94.6, SaturatedFat 35.1, Cholesterol 426.8, Sodium 2664, Carbohydrate 18.3, Fiber 3.1, Sugar 6.5, Protein 118.5
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- Place roast in a slow cooker; sprinkle with seasonings. Cover and cook on high setting for 2 to 3 hours, until fork-tender.
- Remove roast; cool. Reserve 1/2 cup cooking liquid. Grind meat with a meat grinder; add eggs and crushed crackers. Add reserved liquid and enough water to obtain consistency of thick soup.
- Return meat mixture to slow cooker and cook on low setting for an additional 2 hours. Spoon onto warm buns.
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