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March 2009 Issue
Open-Faced Pork Sandwiches
by Ronda L. Halpin
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Even though March brings us the beginning of spring, it's a month that holds a lot of roller coaster weather. Fight back with a meal that's the epitome of comfort food. Imagine slices of freshly toasted bread, slathered in tangy mustard. I like using a bright dill-garlic mustard because it offsets the rest of the dish so perfectly. Mound piles of sweet, tangy, spicy pulled pork over that and sprinkle it with shredded cheese and you've got the best of momma's home cooking without hours in front of the stove.

For the pork, I highly recommend using a strong BBQ sauce to counter the sweet and tangy cranberry sauce. My favorites include chipotle since it lends a smokey element to the mix. If you can't find a sauce with it, consider adding a teaspoon or so of ground chipotle pepper to the mix. The long simmering time will help it infuse beautifully into the dish.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Open-Faced Pork Sandwiches

  • 2 lbs. boneless country style ribs
  • 1 cup onions, chopped
  • 1 c. spicy BBQ sauce -- choose your favorite variety
  • 1 c. whole berry cranberry sauce
  • 8 slices bread -- toasted
  • 4 T. mustard -- choose your favorite variety
  • 1 c. shredded cheddar cheese
In a slow cooker, combine the ribs, onions, BBQ sauce and cranberry sauce. Cook on LOW for 6-8 hours. Using two forks, shred the meat into bite-sized pieces.

Arrange two slices of bread on each of four serving plates. Spread 1/2 tablespoon mustard onto each slice and spoon some pulled pork over that. Sprinkle with cheese and allow to melt slightly before serving.

  • Yields: 4 servings
  • Preparation Time: 15 minutes, plus simmering time

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