Absolutely Addictive Roast Pork Sandwiches

"A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin."
 
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Ready In:
2hrs 5mins
Ingredients:
8
Serves:
8
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ingredients

  • 3 lbs pork roast
  • sea salt
  • freshly cracked pepper, to taste
  • 3 tablespoons butter
  • 1 (1 ounce) package mccormack au jus mix
  • 3 12 cups water
  • 1 lb monterey jack pepper cheese, sliced thin
  • French bread (or any type of rolls with a crust that is not super crusty) or Italian bread (or any type of rolls with a crust that is not super crusty)
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directions

  • Preheat oven to 375 degrees farenheit.
  • Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
  • Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
  • Melt butter over roast while it is still in the roasting pan.
  • Remove roast from pan, saving the drippings and juice.
  • Add Au Jus mix and water to drippings and cook according to directions on package.
  • Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
  • Let roast cool for about 10 minutes, then slice thinly.
  • Pile pork and cheese on bread while meat is still hot.
  • Serve with Au Jus dipping gravy on the side and LOTS o' napkins.

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Reviews

  1. Wow! We ate these on homemade Italian sandwich rolls, which I buttered, sprinkled with garlic salt, layered with Italian cheese, and toasted. The au jus was amazing. The combination of bread, pork, and dipping sauce was perfect! I'll definitely be making these again!
     
  2. My husband, my daugheter and I tried these over the weekend and they were such a hit! My husband has declared them his new favorite sandwich.
     
  3. Great sandwich. The pork was moist and tender and the au jux was good, picking up all the flavors of the drippings in the pan. The cheese was a great addition. I used only the pepper to season before roasting, since the au jux added enough salt for our taste. Thanks DeSouter, for the great sandwich.
     
  4. A very tasty sandwich...my husband and I enjoyed it immensely. I think next time I will follow the suggestion by another reviewer and heat them in the oven for a few minutes after they are assembled as by the time the pork was sliced and the sandwich put together the meat wasn't hot enough to melt the cheese much. Personally, I prefer beef as a beef dip, but pork was a nice change of pace, and there is enough left over to make an Asian dinner later.
     
  5. For my summer vacation I spent 2 nights with each of my 3 married children and did the cooking. My SIL is extremely picky and won't eat any vegetables and doesn't like alot of herbs. I chose this recipe and was still nervous. I made it eactly to recipe and was so excited when he said, "That was good. I'd like another." Everyone else loved it too. Now that vacation is over, I bought another pork loin to make this for a family gathering later this month. I never knew pork was so good. Thanks DeSouter!
     
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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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