…with the hot giardiniera and a few of last year’s cherry peppers. I’m sorry I didn’t grow any this year these are so good. I do have a lot of them and Mrs J will not try them so It will be up to me to finish them off. Just like the giardiniera.
After enjoying the Italian beef from that top sirloin roast the other day I decided to do a pork shoulder in the same manner. This time I used a big slow cooker to do the cooking but the seasonings were much the same. I rubbed the shoulder with salt and dried Italian herbs, poked garlic cloves into slits cut into the meat, and tossed some fresh oregano and rosemary into the bottom. No additional liquid was used and I poured off the liquid the pork shed while cooking hoping to get what browning I could. I skimmed the fat from the drippings and reduced the remainder for gravy.A nice chunk of the pork featured in a dinner that included steamed veggies, garlic mashed potatoes, and buttered hot rolls. There was a lot of meat left for a sammich for lunch today:That big jar of giardiniera has a nice dent in it but there is plenty more yet.
Here’s some of that last pork shoulder that I did in the new grill. It turned out pretty well. Those fries are what I would call culls from the operation of my French fry cutter. I separate out those pieces with skin all along one side and freeze them in their own bag. The intention was to use them for the more informal dishes and to have a ready supply for the pups – they just love French fries.This roast sat in the smoker about nine hours and was finished in the electric oven while covered in foil. I pulled it out to rest and cool when the thermometer hit 190 degrees.
Hot ham and Swiss with giardiniera on a sub roll. The best way to prepare a sammich of this sort is to lay the meat in a non stick skillet and cover it with the cheese, and then heat it slowly with a lid on. When the cheese is ready use a spatula to transfer it all to your bun. I spread butter on this roll and toasted it while the cheese was melting. Mustard and pickles are the classic garnishes for these but I really like the hot giardiniera – and I have a huge jar of it to get through!
Nothing fancy about this one. The sauce was straight from a bottle of Sweet Baby Ray’s. I minced and caramelized an onion before adding the ground beef and drained the fat before saucing. I’m slowly working down the gallon of hot Chicago style giardiniera. There is a bit of shredded Monterey jack under that.
I bought a jar of hot, Chicago style giardiniera a while back and started to run low so I’ve been adding jalapenos, olives, pepperoncini, and some giardiniera from another jar, along with more olive oil. The other jar is preserved in a more traditional manner with brine, I rinse the veggies in fresh water and chop them up a little because the pieces are too big for a sandwich topping like this. I wondered if onions would be good in there but haven’t added any yet.