Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions

Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions + enlarge image
1 users rated this recipe an average rating of 3.0
Makes:
8 servings
Serving Size:
1 sandwich
Yields:
8 sandwiches
Prep:
30 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
Broil:
4 mins
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Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions

Ingredients
3
pounds boneless pork sirloin chops
4
teaspoons ground cumin
4
teaspoons paprika
2
teaspoons ground black pepper
2
cups halved and sliced yellow onion
1/2
cup dry white wine
2
bay leaves
2
2
tablespoons vegetable oil
1
15 ounce can reduced-sodium black beans, rinsed and drained
1/2
cup plain fat-free Greek yogurt
2
tablespoons yellow mustard
8
slices marble rye bread
8
slices reduced-fat Swiss cheese (about 6 ounces)
1
recipe Pickled Red Onions

Directions

  1. Trim fat from meat. In a small bowl combine cumin, paprika, and black pepper. Sprinkle mixture evenly over meat; rub in with your fingers. Cut meat into 3- to 4-inch pieces.
  2. In a 4-quart slow cooker combine yellow onion, wine, bay leaves, and garlic. Top with meat; drizzle with oil. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Transfer meat to a large bowl. Use two forks, pull meat apart into shreds. Strain cooking liquid, discarding solids. Stir enough of the cooking liquid (1/3 to 1/2 cup) into shredded meat to moisten. Reserve half of the meat (about 3 cups) for another use.*
  4. Preheat broiler. In a large bowl combine the remaining shredded meat and black beans. In a small bowl combine yogurt and and mustard. Set aside.
  5. Arrange bread slices on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning once. Spread bread slices with yogurt mixture. Spoon about 1/2 cup of the meat mixture onto each bread slice. Top with cheese. Broil about 2 minutes more or until cheese is melted. Top with Pickled Red Onions.

From the Test Kitchen

*Tip:

To store shredded meat, transfer to an airtight container; cover. Store in the refrigerator for up to 3 days or freeze up to 1 month. Use the reserved meat to fill whole wheat buns or tortillas.

Pickled Red Onions

Ingredients

1
large red onion, halved and thinly sliced (2 cups)
1/2
cup red wine vinegar
1
tablespoon sugar
1/4
teaspoon salt

Directions

  1. In a medium bowl combine the onions, vinegar, sugar, and salt. Stir to combine well. Cover and let stand at room temperature for 1 1/2 hours, stirring occasionally. Chill for longer storage (up to 3 days). Drain before using.

Nutrition Facts

(Cuban Pork and Black Bean Melts with Mustard Dressing and Pickled Red Onions)
    Per serving:
  • 350 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 69 mg chol.,
  • 399 mg sodium,
  • 30 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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