Pot Roast Sandwich

Makes 4 servings

Gila

ingredients

Pot Roast

4 Parker house rolls
4 slices Taleggio cheese
1 clove garlic
1 pound boneless pork shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bay leaf
1/2 sliced onion
4 sprigs of thyme
1/2 cup hard apple cider
1/2 cup apple juice
2 Tbsp. balsamic vinegar

Cranberry-Onion Relish

1/2 onion , sliced
3 Tbsp. dried cranberries
2 sprigs thyme
3 Tbsp. balsamic vinegar
3 Tbsp. apple juice
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

directions

Sandwich

1
Begin with the pot roast. Cut into 1-inch-thick slices and tie with kitchen twine into circular shapes. Season the pork in hot oil in the base of a pressure cooker. Add the onion, bay leaf and thyme. Brown for 1 minute, then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.
2
Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves, then rub with a garlic clove.
3
To assemble, lay a slice of the pot roast on the base. Top with Cranberry-Onion Jam and garnish with a fried sage leaf.

Relish

Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelize—about 4 to 5 minutes. Add cranberries, then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper.

notes

You are very vocal now, squealing and laughing and letting your needs be known. You can grab things from the table and shake a rattle. Everything goes to your mouth! Life Lesson: Speak honestly and listen well.

Source: Gila