For the past few months I have been trying to organize my recipes. I have stacks upon stacks of books, printed off recipes, and binders of typed up or clipped recipes that need to be consolidated, broken up into categories, and just put in some sort of order so I can find what I’m looking for without having to go through everything. It never fails, no matter what recipe I am looking for, a new one, a tried and true one, or one that I’m still trying to perfect, it will be the very last recipe in the very last pile I look.
As I have progressed on this journey I have made some interesting discoveries. First, I have an unbelievable amount of Breakfast & Brunch recipes. So many that I will need at least one three-inch binder to hold just the ones I’ve made and that have been accepted as tried and true.
Second, over the past three years I have taken pictures of more than 400 recipes. This includes only a handful of old recipes, leaving the remainder as new recipes that I’ve ventured into.
Third, I make a lot of meals with pulled pork. Ranging from Asian to Mexican, from soups to pot pies, its seems there are no limits to the uses for this meat. It’s no wonder I am always on the lookout for sales on pork butts and not a month goes by that at least one pork butt doesn’t get roasted and pulled in my kitchen.
My only dilemma with pulled pork is finding the time to make “new” recipes when the family loves all the old ones so much. The recipe I’m sharing today is a perfect example. I have made this recipe no less than 25 times since I started making it three years ago. Doing the math it isn’t once a month, but it’s pretty darn close. Plus, this is the most requested pulled pork meal I make for potlucks and picnics.
As much as I want to continue exploring the options for pulled pork, it’s pretty hard when everyone wants you to keep making the favorites. Whenever the family gets a whiff of the pulled pork roasting in the oven, they immediately put in their requests for their favorite pulled pork meal. So much for the cook having free rein in her own kitchen.
Pulled Pork Philly Sandwiches
- 1 Pound Pulled Pork
- 1 Pound Smoked Bacon, chopped & fried
- 1 Onion, sliced thin
- 1 Green Pepper, sliced thin
- 2 Cups Mozzarella Cheese, shredded
- 1 Cup Grated Parmesan Cheese
- 8 Slices Provolone Cheese
- 8 Ounces Cream Cheese
- Garlic Salt
- 8 Sub/Hoagie Rolls
- For Dill Sauce (optional):
- ½ Cup Sour Cream
- 1 tsp. Dill Weed
- Chop bacon into small pieces and fry until crisp. Drain on paper towel; set aside.
- Preheat oven to 375°.
- Spray a 13 x 9 bake pan with cooking spray.
- Layer ingredients as follows:
- ½ of the sliced onion, ½ of the sliced green pepper, ½ of the shredded pork, garlic salt sprinkled over pork, ½ of the bacon, 4 ounces cream cheese, ½ cup Parmesan cheese, 1 cup mozzarella cheese, and 4 slices provolone cheese (torn into pieces).
- Repeat for second layer.
- Cover with foil that has been sprayed with cooking spray.
- Bake 60 minutes, covered.
- Remove foil and bake 10 minutes more.
- Slice rolls and divide meat among them.
- Top with dill sauce (combine sour cream and dill and stir until mixed thoroughly).
This is one of my most requested dishes. I’ve made it for neighbors, Hubby’s co-workers, Grace’s classmates, and other family members. It is an impressive sandwich that is definitely company-worthy.
If you are feeding a group, rather than using sub buns, try using slider buns. I did this when Hubby wanted to take something in to work for a potluck, and it was a huge hit.
Recipe by: Tilly Frueh – Simply Grateful Cooking 2019
This is a rich, decadent sandwich…one that no one will ever forget once they’ve tasted it. I admit it is definitely not heart-healthy though. Since I had some issue with my heart back in December, this sandwich is definitely not in my diet. I do however still eat the pulled pork, the veggies, and some dill sauce made with fat free sour cream on a whole wheat tortilla. Not the same, but for now it will have to do. Once my heart is healed though, this is going to be one the first meals I indulge in. Everything in moderation, and for this I am — Simply Grateful.
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