Pork Pot Roast Sandwich with Cranberry-Onion Jam (a.k.a “Ron-Trey Entree”)

Hey everyone,

hope you all had a chance to see me compete on Oprah’s Sandwich Showdown. I was really happy with the result and had a fantastic time cooking with Madeline on the day.  I’ve had many requests for the winning recipes so here they are – enjoy!

Recipe courtesy Tyler Florence

Yield: serves 4
Time: 30 minutes

4 parker house rolls
4 slices of Tallegio cheese
1 clove garlic
1 lb boneless pork shoulder
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bay leaf
½ onion, sliced
4 sprigs of thyme
½ cup hard apple cider
½ cup apple juice
2 tablespoons balsamic vinegar

Begin with the pot roast. Cut into 1-inch thick slices and tie with kitchen twine into circular shapes. Season the brown in hot oil in the base of the pressure cooker. Add ½ of the onion, bay leaf, and thyme. Brown for 1 minute then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.

Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves then rub with a garlic clove.

To assemble lay a slice of the pot roast on the base. Top with cranberry-onion jam (see below) and garnish with a fried sage leaf (see below).

Cranberry-Onion Jam:
½ onion, sliced
3 tablespoons dried cranberries
2 sprigs thyme
3 tablespoons balsamic vinegar
3 tablespoons apple juice
Extra virgin olive oil
Kosher salt and freshly ground black pepper

Heat a sauté pan over medium heat and add a 2-count of olive oil. Add onions and caramelise – about 4-5 minutes. Ad cranberries then thyme and balsamic and juice. Simmer for 10 minutes until the mixture is creamy and the onions and cranberries have just started to fall apart. Season with salt and pepper

Recipe courtesy Tyler Florence

Yield: serves 2-4

1 head of garlic
1 bunch of sage
2 large sweet potatoes
2 quarts vegetable oil, for deep frying
sea salt

Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375 degrees F. As the oil heats up the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.

Recipe courtesy Tyler Florence

Yield: serves 4-6
Time: 2 minutes

1 cup cranberry juice
2 cups ice
4 pints hard apple cider
4 sprigs of mint, for garnish

In a food processor or blender combine ice and cranberry juice and process for 2-3 minutes until the mixture tightens up and takes on the texture of a slushy.
Use an ice cream scoop to portion out amongst glasses then top off with chilled hard cider. Garnish with a sprig of mint.

* serve in mason jars for a fun presentation


2 Responses to “Pork Pot Roast Sandwich with Cranberry-Onion Jam (a.k.a “Ron-Trey Entree”)”

  1. daviewtg111 Says:

    I couldn’t wait to make this when I saw it. I made it yesterday and it was wonderful! My teenage son loved it and he is a very picky eater. I did however, make the roast in the oven because I am stragely afraid of pressure cookers. I imagine them exploding for some reason. My grandmother always used one when I was little and I would walk as far away from it as possible when passing through the kitchen ….LOL

  2. maddy5 Says:

    Tyler, I made our famous sandwich on Memorial Day and my family raved about it! I was able to replicate it identically as we did on Oprah! Thanks again for the experience, I had a blast! Madeline, Chicago. IL

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