Pulled Pork, Sherried Mushrooms and Cheese Sauce on Ciabatta

How about luscious pulled pork with sherried mushrooms, covered with cheese sauce on warm Ciabatta bread??

It’s all about the sherry, my www friends, AAAALLLLLL about the sherry.

However, I absolutely love ciabatta bread, and that’s another element to this very special, yet simple sandwich.. Have you ever made ciabatta?? It’s quite a process, but so worth it. It’s not difficult, just takes a little bit of time and patience. Don’t worry, it’s not a requirement for this recipe, but if you want to, please do if you like to make fresh bread, (or want to learn how to).

Go here to see the last time I made it – 

Ciabatta makes the most fantastic sandwich. It has this crunchy, but not too crunchy outside, and soft in the middle. It’s a perfect bread for a sandwich. 

This sandwich is made with a pork loin that I slow cooked in my Le Creuset (my Caribbean colored baby) over about 5 hours. I absolutely LOVE slow cooking food; the aromas, the anticipation of a fantastic dish.

There are two big differences between a pork loin and a pork tenderloin. Pork tenderloin is usually very thin and lean. A pork loin has more fat, and has the appearance of a small roast. When you’re making a pork loin, always start cooking it with the fat side up, so the fat side up, so it slowly melts down around the entire loin to make it juicy and tender. 

Nobody wants a tough ass hunk of pork. I know I don’t.

One of the things I love about making things like this is having leftovers. It’s just fun to me – I get to make something completely different than what I originally made the pork loin for. 

This was something so simple, but was so damn good, and felt like comfort food. 

The pork was so very tender, juicy and fell apart. For this sandwich, I sautéed the mushrooms until tender and fragrant, added beautiful things like Worcestershire and sherry. I have a love for sherry that is indescribable. Then,I mixed the beef and mushrooms together. To round it all out, I made this damn good cheese sauce from Cabot that I’ve made for several different things in the past.

Y’all, this sandwich is just pure joy in your mouth. 

Seriously, how amazing does this simple, but oh so luscious sandwich look?? 

I love to eat things like this cold for breakfast – like pizza. Don’t even call me weird – everybody has their own quirky little food habits.

Here’s your printable – 

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Pulled Pork, Mushrooms and Cheese Sauce on Ciabatta

Yield: 4 Sandwiches

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Ingredients

• 1/2 stick salted butter
• 2 lb. mushrooms, sliced
• 2 tbs. Worcestershire
• 1 tbsp. Moore's original seasoning
• 1 tbsp. Sherry
• 1 tbsp. garlic powder
• 1 3-5 lb. pork loin - Here's a recipe you can use if you don't have your own, shredded (You'll only use enough for four sandwiches
• Ciabatta bread, storebought, or if you want to make it, here's my recipe [Ciabatta Bread|https://www.dixiechikcooks.com/authentic-ciabatta-italian-slipper-bread/], sliced into four sandwich sized pieces, sliced in half
• 1/4 cup salted butter, melted
• This Cheese Sauce

Instructions

1. Melt butter over medium heat, add mushrooms, Worcestershire sauce, Moore's, Sherry and garlic powder, stirring until mushrooms are soft.
2. Toast each slice of bread, and brush with butter.
3. Combine approx 1 cup shredded pork with mushrooms, add to bottom piece of bread.
4. Ladle cheese sauce over the top and add top piece of ciabatta.
5. Serve!

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