CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668906d0   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pressure-Cooker Cuban Pulled Pork Sandwiches   
    Categories: Pork, Citrus, Herbs, Cheese, Breads   
         Yield: 16 servings   
       
         5 lb Boneless pork butt roast   
         2 ts (ea) salt & pepper   
         1 tb Olive oil   
         1 c  Orange juice   
       1/2 c  Lime juice   
        12 cl Garlic; minced   
         2 tb Spiced rum; opt   
         2 tb Ground coriander   
         2 ts White pepper   
         1 ts Cayenne pepper   
      
   MMMMM-------------------------SANDWICHES------------------------------   
         2    Loaves (1 lb ea) French   
              - bread   
              Yellow mustard; opt   
        16    Dill pickle slices   
     1 1/2 lb Thin sliced deli ham   
     1 1/2 lb Ementhal cheese; sliced   
       
     Cut pork into 2" thick pieces; season with salt and   
     pepper. Select saute or browning setting on a 6-qt.   
     electric pressure cooker. Adjust for medium heat; add   
     oil. When oil is hot, brown pork in batches, removing   
     from pressure cooker.   
        
     Add orange and lime juices, stirring to scrape browned   
     bits from bottom of cooker. Add garlic, rum if desired,   
     coriander, white pepper and cayenne pepper. Return pork   
     and any collected juices to cooker. Press cancel.   
        
     Lock lid; close pressure-release valve. Adjust to   
     pressure-cook on high for 25 minutes. Let pressure   
     release naturally for 10 minutes; quick-release any   
     remaining pressure. Remove roast; when cool enough to   
     handle, shred with 2 forks. Remove 1 cup cooking liquid   
     from cooker; add to pork and toss together.   
        
     Cut each loaf of bread in half lengthwise. If desired,   
     spread mustard over cut sides of bread. Layer bottom   
     halves of bread with pickles, pork, ham and cheese.   
     Replace tops. Cut each loaf into 8 slices.   
        
     Lacie Griffin, Austin, Texas   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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