Porkin' your..sammich

I wasn't going to say your mom, I swear. Ok I probably was.

So picture this: It's a weekend morning, Miss Rabbit is still sleepin' from working the street all night. I'm chatting two friends. One in the South, one in the North-East. One is telling me to cook. The other is bragging about her family recipe for Pernil.

So after realizing I'm not going to marinate my pork all night, nor am I going to find some of the ingredients I'm wanting to do that, I go another route.

Kobold's Fancy Freaking Pork Sammiches

So, it isn't hard. I didn't marinate for hours. I didn't do a fancy brine. The only suggestions I have are find fresh rolls, and make sure you have some time to slow cook. How long? I did like 8 hours. Some people will want 2937837 hours. It's really up to you. Remember, don't let your meat go dry. Then it just becomes jerky. And while jerky is awesome, it makes a sad sammich.

Whatcha Need Poppa?

• Pork - As much as you want. In the end ours was about 2 lbs.
• SO many garlic cloves - to taste here.
• About 1 tblsp. each:
• Cumin
• Tumeric
• Salt
• Pepper
• Chili Powder
• Oregano
• Paprika
• A couple basil leaves
• Water for the bottom of your pan
• A little Olive Oil
• About 1 tblsp. of lemon/lime juice
• About 1 tblsp. white vinegar
• 2-4 Tblsp. of flour

Lets get fancy

• Cut a grid into your pork
• Stuff your grid with garlic cloves
• Rub your oil on your meat
• Squirt a little lemon/lime juice.
• Pour your vinegar over it all

• Mix all your spices. Sprinkle them all over the meat - You WANT some of it in the pan! Really!
• Drop your basil leaves in the pan
• Put a bit of water in the pan

• Throw it all in the over at really low, like 200 degrees. For ever. FOR EVER. 

• Pull pork out and shred that ho. 

• Put your pan on a burner on medium to medium high heat. Start mixing those drippins and water with a bit of flour. I started with 1 1/2 tbslp. You're going to mix this in, stirring a the whole time. This will thicken. When this thickens to your liking, it's gravy!
• Cut bread
• Put meat in bread
• Add Gravy
• EAT IT

Meat Stuffin'!!!

So I got home tonight, and after picking up some mail, Rabbit was conned into going to the grocer with me. So, what does she do? Starts reading three different recipes, so by the time I get to the store I don't know what what I'm purchasing, so I'm trying to grab all the wrong things.

Eventually Rabbit gets it through my thick skull what we are looking for, and I get excited for remembering one freaking thing from the recipe. Cream o Mushroom.

Meat Stuffed Bready Nommy Thing Sammiches

Whatcha Gonna Need

• About a pound of ground beef
• A can of Cream o Mushroom
• 2 Teaspoons of Worschesc..Worche..Worcestershire Sauce
• 2 Teaspoons of Miiillkkk
• Parsley, Celerey if you want, other small veggie type things
• 1/3 of a sweet onion
• Garlic, Pepper, Salt to taste
• Bread to make sammiches from
• Cheddah Cheese (1 1/2 Cup or so)

But how Daddy?

So how do we roll?! 

• Cut n Gut your bread - Keep your bread guts in a bowl, you're gonna want it

• Brown The Meat with your chopped onions. You chopped your onion right?

• Drain the grease and mix the spices, veggies, and can o soup.
• Cook that until everything is friendly.

• Toss it in a bowl with your bread guts and cheese. Mix it all together nice and gooey.

• Shove that in your bread.

• Bake these now Sammiches at 350 for about 10 minutes.

The Deli Den

Once upon a time, Ms. Rabbit and Mr. Kobold drove allllllll the way out to never-never-land to find a papasan that was barely used and on the cheap. Whilst out on their adventure, they hungered. Deciding to see what sort of delectable edibles were available out in knobby-ville, they drove to the Durango and 215 area and found a place called The Deli Den. Seeing the prices were reasonable, and being that Rabbit is a big fan of delis in general and more specifically, New York style delis, they decided to nom at this place.

Ms. Rabbit chose the Philly Cheesesteak sandwich and Kobold chose the special (which we unfortunately cannot remember the name of) with corned beef, provolone and yum-tastic bread. Both were excellent, the meat had good flavor and the portions were huge. The service was mediocre at best, but the staff was friendly enough. It definitely had a family-owned feel and the decor was functional and non-fancy (odd, for that side of town).

The two adventurers nom-ed their gigantic sandwiches and eyed dessert but thought better of it, as the balaclava was bigger than Rabbit's hand. Yikes! Portions here are out of control big.

The only sticking point that was while Kobold was digesting, the tummy started to churn and do unhappy things. We're not sure if it was the sandwich, the corned beef or the combination of the two, but it did not end well for Kobold's bathroom or his stash of TP.

So if you're ever waaaaaaaaaaay out in never-never-land, give it a try but beware the corned beef.