CSS team members have submitted MANY of their best recipes that they have been creating over the last few weeks.
Cupcakes, cookies, roasts and veggies, etc. Check back here every week for a new recipe for you to create!
Provided by Brian
- 1 Pork Tenderloin or Pork Shoulder (ideal choice, just takes longer in crock pot)
- *I have been using tenderloin lately because it is just naturally more tender than the shoulder, but if you have the time to slow cook a shoulder, it is very tasty too!*
- Half white onion
- 1/2 cup of water
- 1/4 cup of olive oil (enough to coat the pork)
- 5-6 Long Hot Peppers
- 2-3 TBSP of Minced Garlic (I am lazy and buy the big jar of pre-minced so it is easier to use)
- Seasonings – these can vary to your taste by what you use and the amount, but I usually grab Salt, Pepper, Garlic Powder, and Chili Powder
- 1/2 pound of provolone cheese
- 6 good sandwich roles (you can choose your preference of hoagie or kaiser style roles)
- First I will season the pork really well with the seasonings listed above on all side
- I will add the water to the crock pot and get some of the olive oil on the pork and put in the crock put
- Add the 1/2 chopped onion into the water too spread out and a tbsp or two of the minced garlic (this is optional, but I like the way they cook down and add flavor to the liquid in the crock pot)
- You can set crock pot to low or high (low would last 6+ hours, high you could be done in 4 – a tenderloin will cook faster and be more tender than the shoulder, so allow for more time with a shoulder)
- Once the pork, water, onions are in, I will seal the crock pot and cook my long hots.
- Put all of your long hots in a large skillet or pan with a little bit of olive oil – cook them until they soften up rotating them frequently so they don’t burn too much
- Once they are cooked down, I slice them up and remove the seeds (this is a little tedious, but it allows for the peppers to have a nice little kick still, but not be too harsh – if you are brave by all means leave them in!)
- I cut each pepper into smaller pieces
- I add the cut peppers into a container and pour in some olive oil and minced garlic and mix around then seal it. I let them soak in the fridge until we are ready to eat.
- Once this step is done, you can really just wait, checking on the pork periodically to stir it around a little and make sure it is getting tender (sometimes I will add in a little more seasoning along the way – it is all to taste, so if you prefer one of the other don’t be shy to be heavy handed)
- Once the pork is done, you are ready to make your sandwich
- I take the role and put a piece of cheese on each side first to help hold in a little bit of the liquid so the bread does not get too soggy. Add your pork, your long hots, and enjoy!