MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cuban Pork & Black Bean Melts w/Mustard Dressing
Categories: Pork, Beans, Vegetables, Herbs, Wine
Yield: 8 Servings

3 lb Boneless pork sirloin chops
4 ts Ground cumin
4 ts Paprika
2 ts Ground black pepper
2 c Halved, sliced yellow onion
1/2 c Dry white wine
2 Bay leaves
2 cl Garlic; minced
2 tb Oil
15 oz Can black beans; rinsed,
- drained
1/2 c Plain Greek yogurt
2 tb Yellow mustard
8 sl Marble rye bread
8 sl Emmenthaler cheese

MMMMM---------------------PICKLED RED ONIONS--------------------------
1 lg Red onion; halved, thin
- sliced
1/2 c Red wine vinegar
1 tb Sugar
1/4 ts Salt

ONIONS: In a medium bowl combine the onions, vinegar,
sugar, and salt. Stir to combine well. Cover and let stand
at room temperature for 1 1/2 hours, stirring
occasionally. Chill for longer storage (up to 3 days).
Drain before using.

PORK: Trim fat from meat. In a small bowl combine cumin,
paprika, and black pepper. Sprinkle mixture evenly over
meat; rub in with your fingers. Cut meat into 3- to 4-inch
pieces.

In a 4 quart slow cooker combine yellow onion, wine, bay
leaves, and garlic. Top with meat; drizzle with oil. Cover
and cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours.

Transfer meat to a large bowl. Use two forks, pull meat
apart into shreds. Strain cooking liquid, discarding
solids. Stir enough of the cooking liquid (1/3 to 1/2 cup)
into shredded meat to moisten. Reserve half of the meat
(about 3 cups) for another use. *

Preheat broiler. In a large bowl combine the remaining
shredded meat and black beans. In a small bowl combine
yogurt and and mustard. Set aside.

Arrange bread slices on a large baking sheet. Broil 3 to 4
inches from the heat about 2 minutes or until toasted,
turning once. Spread bread slices with yogurt mixture.
Spoon about 1/2 cup of the meat mixture onto each bread
slice. Top with cheese. Broil about 2 minutes more or
until cheese is melted. Top with Pickled Red Onions.

FROM THE TEST KITCHEN: To store shredded meat, transfer to
an airtight container; cover. Store in the refrigerator
for up to 3 days or freeze up to 1 month. Use the reserved
meat to fill whole wheat buns or tortillas.

Better Homes & Gardens | April 2015

MM Format by Dave Drum - 05 April 2015

Uncle Dirty Dave's Archives

MMMMM

... My fake plants died because I did not pretend to water them.
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