Slow Cooker Pork Sandwiches

Oh yum. I forgot to put the cheese on my sandwich, but never missed it. Go for it if you want!

Slow Cooked Pork

1 pork shoulder 3-4 lbs

1-2 onions

1 tbsp Rosemary Olive Oil per pound

1 tsp flaky salt (like our Greek)

1/2 cup white wine, optional

Slice the onions medium thick in rings. Rub the salt and olive oil all over the roast. Place it in the slow cooker and top with the onions. Add the wine, if you are using it. Cook on high for 4 1/2 hours. Any longer and it will be pulled pork. You want to be able to slice this. It will still fall apart, but not quite that much. More like pot roast.

If you do not have a slow cooker, preheat the oven to 325 degrees and put it in a large dutch oven for 3 hours.

Sandwiches

Ciabatta bread, sliced in half

1 tbsp stone ground mustard

2-3 roasted red pepper slices

a bit of the onions

2 slices of the pork

2 slices provolone (optional)

Assemble and devour.

Fireworks Chicken Salad

I grilled chicken with the Citrus Habanero Olive Oil a couple days ago. They were spicy and delicious, but  there were some leftover chicken breasts. I thought they would be eaten by now, but they are still around, so I made chicken salad!

I love each of these ingredients individually, but together they are just scrumptious! I'm taking this to a party tomorrow if I don't finish it all!

Fireworks Chicken Salad

2-3 grilled chicken breasts
1 can black beans
1/4 cup Piquillo Pepper Tapenade
1/2 cup frozen shelled edamame, thawed
1 yellow or orange pepper, diced
1 tsp Greek Sea Salt or Himalayan Pink Mineral Salt
Extra Citrus Habanero Olive Oil for drizzling

Chop or shred your chicken. Place in a large bowl. Rinse and drain the black beans and add them. Stir in the edamame and the bell pepper. If it needs a little extra spice, drizzle with a little bit more of the Citrus Habanero Olive Oil. Stir in the Piquillo Pepper Tapenade and sprinkle with the salt.

Serve!

Truffle Honey Mustard Chicken

We got in this neat product a little while back and I have been trying to come up with interesting things to do with it. We got Truffle Honey. If you like truffles, it's spectacular. It goes beautifully with a cheese and cracker platter. I've been wanting to use it to glaze steaks or a roast, but I was making chicken the other day and said, Hey, why not?

Truffle Honey Mustard Chicken

1 pkg chicken, chopped
1 1/2 cups chopped frozen broccoli
2 tbsp Dijon mustard
2 tbsp Garlic Olive Oil
1 tbsp Truffle Honey*
pinch of Greek Sea Salt*, and pepper

Heat the olive oil in a pan to medium high heat. Saute the chicken pieces about 5-7 minutes, stirring often.

Add the frozen broccoli and cover. Let cook for about 4 minutes. Remove the cover and fork test the broccoli. If they aren't tender, stir them to the bottom of the pot, cover and cook for another 2-3 minutes.

Now add the Truffle Honey, the mustard and Salt and pepper. Toss to combine. Cook another 2-3 minutes to let the flavors really blend.

*Truffle Honey and Greek Sea Salt available in the store or by phone only.