Here’s the second recipe we submitted to the Jif’s Most Creative Peanut Butter Sandwich Contest. It’s our premiere dessert sandwich. And, like with the Honey Peanut Butter Pulled Pork with Purple Slaw, we didn’t win anything; But, we did have lots of fun recipe testing

Ingredients:
3 Tablespoons JIF Crunchy Peanut Butter
¾ oz Cream Cheese
1 cup + 3 additional fresh strawberries
1 Tablespoon sugar
¼ banana, sliced
2 round toaster waffles
1 Tablespoon butter
Powdered sugar (optional)

First, mix the peanut butter and cream cheese together in a bowl. Then, add one cup of the strawberries and the sugar to a food processor and puree. Slice 2 of the additional strawberries and cut the final strawberry in half (for garnish).

Next, toast the two toaster waffles. Once they pop-up, spread one of the waffles with the peanut butter mixture. Layer the banana slices and strawberry slices next. Then, pour some of the strawberry puree onto the sandwich, keeping as much of the mixture on the sandwich, not running over the edges, as possible. Place the second waffle on top.

Preheat a frying pan on medium heat and melt about ½ tablespoon of the butter in the pan. Place the sandwich in the pan and then place another heavy pan on top of the sandwich, so it acts as a press.  After about 2 to 3 minutes, remove the top pan, remove the sandwich and melt the rest of the butter in the pan, flip the sandwich, replace the top pan and let it continue cooking for an additional 2 to 3 minutes.

Remove the sandwich from the pan and cut it in half. Stick a toothpick in each half and top the toothpick with half of the remaining strawberry. Place the sandwich on a plate, lightly sprinkle with the powdered sugar and serve.

This recipe is one that I submitted for Jif’s Most Creative Peanut Butter Sandwich Contest. I know we did not win anything, but we think our recipes are on the delicious side of things, so this week, we’re sharing our recipe for Honey Peanut Butter Pulled Pork with Purple Slaw. We hope you like it as much as we do (especially Alex ).

Pulled Pork:
4 Tablespoons JIF Honey Peanut Butter
2 Tablespoons Honey
2 Tablespoons Lt. Brown Sugar
2 Garlic Cloves, Pressed
1 tsp salt
½ cup of apple cider vinegar

Mix all of the ingredients together. Place 1 ½ to 2 lbs of pork shoulder into a slow cooker and pour the sauce over the meat. Cook on low heat for 8 hours. When the pork is tender, remove it and pull it apart. Next, return the pulled pork to the slow cooker and add 2 Tablespoons additional apple cider vinegar.

Slaw:
1 to 1 ½ cups purple cabbage thinly sliced
2 Tablespoons mayo
1 Tablespoon apple cider vinegar
Salt and pepper to taste

Mix the mayo, vinegar and salt and pepper together with a fork. Toss the cabbage and dressing together.

Assembly:
Place the pork on half of a sandwich bun and then layer some of the cabbage on top. Place the top of the bun on the sandwich, put the sandwich on a plate and serve.

We’ll probably demonstrate these on a show some time, if we do, we’ll let you know. In the meantime, ENJOY!