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| Freerangestock |
Polynesian Pulled Pork Sandwiches By: Sandra Lee
Ingredients:
- 4 red bell peppers cut into 1/2 inch wide strips
- 3 pounds boneless pork shoulder
- Salt and pepper
- 1 bottle (10 oz) Polynesian glazing and dipping sauce (such as San-J)
- 1 can (8 oz) crushed pineapple
- 1/2 cup Heinz chili sauce
- 8 King’s Hawaiian sweet sandwich buns
Directions:
- Place peppers in the bottom of a 5 quart slow cooker.
- Season pork with salt and pepper and place in slow cooker on top of peppers, fat side up.
- In a medium bowl, stir together the Polynesian sauce, pineapple, and chili sauce. Pour over pork roast.
- Cover and cook on low for 8-9 hours.
- Remove pork and let rest for 5-10 minutes.Strain cooking liquid into a bowl and put solids back into slow cooker. De-fat strained juices and stir into slow cooker. When cool enough to handle, pull or chop the pork.
- Place some red peppers onto the bottom of the sandwich buns. Pile high with pulled pork and top with some of the juices. Makes 8 sandwiches.
Meatballs In Chipotle Sauce By Sandra Lee
Ingredients:
- 1 pound ground pork
- 1 pound ground beef
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1/3 cup frozen chopped onions
- 1 tablespoon salt-free mexican seasoning
- 1 large egg
- 1/4 cup bread crumbs
- 2 jars (16 oz each) salsa verde
- 2 packets (1.25 ounces each) smokey chipotle taco seasoning
- 1/4 cup tequila
Directions:
- Position oven rack 6 inches from heat and preheat the broiler. Line a heavy duty baking sheet with foil.
- In a large bowl, combine beef, pork, cilantro, onions, seasoning, egg, and bread crumbs. Mix thoroughly and shape into 1 inch balls. Place meatballs on baking sheet, evenly spaced, and broil for 8-10 minutes, turning once. Remove from oven and set aside.
- In a large bowl, stir together salsa verde, taco seasoning and tequila. Pour 1/4 of the sauce into the bottom of a 5 quart slow cooker. Add several meatballs at a time to the bowl, coat them with sauce, then transfer to slow cooker. Repeat until all the meatballs are well coated. Pour the remaining sauce over the meatballs.
- Cover and cook on low for 4-6 hours. Serve meatballs with sauce on the side and garnish with cilantro. Makes 48 1 inch meatballs.
The Super Bowl Punter Cocktail By Sandra Lee
Ingredients:
- 9 oz Captain Morgan coconut white rum
- 9 oz orange juice
- 6 oz cranberry juice
- 3 oz ruby red grapefruit juice
Directions:
Combine all ingredients and serve from a punch bowl. Makes 6 drinks.