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Pork French Dip Sandwich image

Pork French Dip Sandwich

Source: National Pork Board

Where to Buy
PREP TIME

10 mins

COOK TIME

240 mins

SERVING SIZE

5

Pork French Dip Sandwich image

What You’ll Need

  • 1 Prairie Fresh® boneless pork ribeye roast (2 lbs)
  • ¼ cup water
  • ¾ cup brown sugar (packed) 
  • 2 tablespoons Dijon mustard
  • 5-7 thyme sprigs
  • 1 tablespoon salt
  • 1 tablespoon black pepper 
For the Pork French Dip
  • 15 pork roast slices
  • 1 tablespoon vegetable oil
  • ½ yellow onion (thinly sliced)
  • 5 button mushrooms (thinly sliced) 
  • 1 teaspoon Italian seasoning
  • 1 tablespoon water
  • Salt and pepper (optional)
  • 1 large baguette (cut into 5 pieces) 
  • 5 slices provolone cheese 

Directions

  1. Place pork ribeye roast in a slow cooker. Top with ¼ cup water, brown sugar, mustard, thyme, salt, and black pepper, and rub the mixture into pork thoroughly. Cook on high for 4 hours until pork ribeye roast’s internal temperature reaches 145 F, followed by a 3-minute rest.
  2. Carefully transfer roast onto a large cutting board, leaving juices in the slow cooker. Do NOT discard juices. After resting for 3 minutes, cut the roast into thin slices using a sharp knife. 
  3. Return pork ribeye roast slices to the juices in the slow cooker. Keep slow cooker covered and on the WARM setting as you prepare the French dip ingredients. 
  4. In a medium skillet, heat oil over medium-high heat. Add onion, mushrooms, Italian seasoning and 1 tablespoon water. Season with salt and pepper, if desired. Sauté 6-8 minutes until mixture is caramelized and fragrant. 
  5. Slice each baguette open ¾ of the way. Place baguettes on a baking sheet. Add provolone cheese slices and lightly toast in an oven at 350 F or using a toaster oven. Toast 3-4 minutes until cheese has melted and begins to bubble. Remove from oven.
  6. To assemble sandwiches, top each cheesy baguette with 3 pork ribeye roast slices and ⅕ of sautéed onion and mushroom mixture. Divide 1 cup of cooking juices (au jus) evenly among 5 ramekins. Serve each French dip sandwich with a ramekin of au jus for dipping.
NOTE: If preparing ahead, reheat pork to 165 F before serving.
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