How to make Air Fryer Pulled Pork Cuban Sandwiches in the PowerXL Air Fryer Pro with Eric Theiss
Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Air Fryer Pulled Pork Cuban Sandwiches
Serves 4
Ingredients
2-pound boneless pork shoulder
1/2 cup bbq sauce
1/2 cup mayo
1 tsp cumin
2 tablespoons dried parsley
1 tablespoon minced garlic
½ tablespoon garlic powder
½ tablespoon onion powder
Kosher Salt & crushed black pepper
2 tablespoons olive oil
4 (6-inch) sub rolls, sliced in half lengthwise
¼ cup Dijon mustard
1/2 pound sliced ham
12 slices Swiss cheese
2 large kosher pickles sliced in ¼” circles
For the Slaw
1 bag pre-cut coleslaw mix
1 cup mayonnaise
1/4 cup lime juice
1 teaspoon cumin
1 tsp sugar
1 tablespoon chopped cilantro
Salt and plenty of pepper
Directions
1. Trim any excess fat off the pork.
2. Combine mayo, bbq sauce, and spices in a small bowl.
3. Rub the mixture onto the pork. Use your hands to give the pork a good rub to get the seasoning into the meat.
4. Preheat the Air Fryer to 375°F for 2 minutes. Place pork in the air fryer, ensuring that it is not too close to the heating element.
5. Set the timer to 2 hours and turn the pork every 30 minutes during the cooking time.
6. Check the thickest part of the pork to see if it is 165°F and extend the cooking time by 15 minutes as needed.
7. When cooked, leave the pork inside of the Air Fryer for at least half an hour so the meat can “rest.” This helps maintain the juices.
8. Take the pork out of the Air Fryer and pull the pork apart using two forks.
9. Remove pulled pork from the basket/rack and clean out.
10. Take sub rolls and spread a thin layer of mustard on both the tops and bottoms of the rolls. Start assembling the sandwiches by layering ham, then some of the pulled pork, Swiss cheese, and pickles.
For the Slaw:
11. Place coleslaw mix in a large bowl. In a small bowl, combine mayonnaise, lime juice, sugar, chopped cilantro, and salt/pepper to taste. Pour over slaw and mix to combine.
12. Place two tablespoons of slaw on top of each sandwich, place bun on top.
13. Repeat with remaining sandwiches.
14. Place sandwiches in Air Fryer Basket/rack and cook until cheese has melted and buns are toasted. Serve warm.
How to make Air Fried Cuban Sandwiches using your PowerXL Air Fryer Pro with Eric Theiss
How to make Rotisserie Roasted Pork Loin with Caramelized Apple Compote in the PowerXL Air Fryer
Welcome to our all-new cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn PowerXL Air Fryer Grill visit
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
Rotisserie Roasted Pork Loin with Caramelized Apple Compote
Serves 2–4
Ingredients
¼ cup stone-ground Dijon mustard
⅛ cup honey
2 tbsp. kosher salt
1 ½ tbsp. ground black pepper
2 tbsp. fresh rosemary, chopped
1 tbsp. fresh sage, chopped
1 tsp. smoked paprika
¼ tsp. ground cayenne pepper
1 3–4-lb pork loin, trimmed
Apple Compote
2 tbsp. butter
2 Granny Smith apples, peeled & sliced
1 tbsp. light brown sugar
1 tsp. kosher salt
⅛ tsp. ground black pepper
¼ cup raisins
1 tsp. lemon juice
Directions
1. In a small bowl, combine the mustard, honey, salt, black pepper, rosemary, sage, paprika, and cayenne pepper. Mix thoroughly to make a paste-like mixture.
2. Slather the mixture evenly over the pork loin. Cover with plastic wrap and refrigerate at least 30 minutes (up to 2 hours).
3. When ready, place the pork loin on the Rotisserie Spit. Attach the Rotisserie Forks and secure the rotisserie in the PowerXL Air Fryer Oven. Use the rotisserie setting to cook the pork loin at 400° F until golden brown and an instant-read thermometer inserted into the thickest part of the pork loin reads 145° F (25–35 minutes).
4. While the pork loin is cooking, make the Apple Compote: Heat a large sauté pan over medium heat on the stovetop. When the pan is hot, melt the butter in the pan. Add the apples and brown sugar and toss, ensuring that all the apples are covered evenly in butter and brown sugar.
5. Reduce the heat to low and continue cooking until the apples begin to soften. Continue moving the apples around the pan to ensure even cooking.
6. Once softened, add the salt, black pepper, raisins, and lemon juice. Stir to combine.
7. Remove and let sit for 5–10 minutes before removing the Rotisserie Spit and slicing. Serve the Apple Compote over the pork loin.
How to make Rotisserie Roasted Pork Loin with Caramelized Apple Compote in the PowerXL Air Fryer Grill
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Get ready for SAVORY Grilled Chicken Kabobs in the PowerXL Smokeless Grill with Eric Theiss
Pound your food with flavor! Try this delicious savory dish tonight!
Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
Chicken Kabobs with Eric’s Chicken Rub Recipe
1 lb raw chicken tenders
1/2 cup apple cider vinegar
20 cherry tomatoes
20 whole strawberries
2 cups pineapple chunks
2 red bell peppers, cut into 2” pcs
1 large red onion, cut into 1/8’s
For the Rub:
2 tablespoons sea salt
2 tablespoons paprika
1 teaspoon sugar
1 tablespoon turmeric
2 teaspoons garlic powder
2 teaspoons dried granulated onion chicken Kabob Salad with Eric’s Chicken Rub
1 teaspoon dried thyme
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
2 teaspoons dried lemon peel
1 tablespoon ground black pepper
Directions
1. In a bowl place the chicken and pour the vinegar over the chicken.
Sprinkle the rub over the chicken and let it sit in the fridge for about 20 minutes.
2. Heat grill on high for about 10 minutes with the lid down and fan on.
3. Arrange the chicken on the kabobs. On separate kabobs arrange each of the other remaining ingredients on their own kabobs so that you don’t mix them. This way you can take off each kabob as they are finished and not have to worry about over or under-cooking each individual ingredient.
4. Salt and pepper the fruit and veggie kabobs and brush with olive oil.
5. Cook all the kabobs, turning as needed to get each side nice and grill-marked. As each different kabob is finished cooking, take off the grill and place it on a plate or cutting board to rest.
6. Once they are all cooked, place them all back on the grill for a few minutes until they’re hot.
7. Serve over a mixed green salad with a classic balsamic vinaigrette.
For the vinaigrette:
In a blender add:
2 oz balsamic vinegar
4 oz extra virgin olive oil
1 teaspoon dijon vinegar
1 minced garlic clove
Salt and pepper to taste
Blend until well combined.
Get ready for SAVORY Grilled Chicken Kabobs in the PowerXL Smokeless Grill with Eric Theiss
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy #valentinesday
#foodie #chickenkabobs #tasty #EricTheiss
Introducing the New PowerXL Vortex Dual Basket & FEATURES with Eric Theiss
Welcome to the PowerXL Kitchen with Eric Theiss! Today we are introducing the PowerXL Vortex Dual-Basket Air Fryer. To learn more visit:
Subscribe, like, and tune in to our channel for recipes, how-to videos, live streams, and more!
@PowerXL
The New PowerXL Vortex Dual Basket Air Fryer will come with recipes, a quick start guide, and an owner's manual! Use double baskets when you want to cook in two separate fry baskets that finish at the same time. Your entire meal is hot and ready to serve faster and easier than cooking in back-to-back batches. Start cooking healthier, delicious meals for your whole family in minutes now with the PowerXL Vortex Dual Basket.
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Introducing the New PowerXL Vortex Dual Basket & FEATURES with Eric Theiss
#PowerXL #PXLProducts #dualbasket #airfryer #countertopappliances
#cookware #kitchen #airfryermeals #easycooking #familymeals #foodie
How to make Chicken Kabob Salad with Eric’s Chicken Rub in the PowerXL Smokeless Grill with Eric…
Welcome to our cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
Bobby Flay opens Bobby’s Burgers in Atlantic City
Bobby Flay marked his return to Atlantic City on Friday, August 12, 2022 as he cut the ribbon on Bobby’s Burgers, his new stand at Harrah’s Resort.
Read more:
If you value this work, please consider subscribing to the Philadelphia Inquirer ►►
More from Philadelphia Inquirer Video:
Watch all of our videos here:
Facebook:
Instagram: