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.
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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.”
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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 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
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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.
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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
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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
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Cooking with Eric Theiss-Corned Beef & Cabbage Egg Rolls in the PowerXL Dual Vortex Air Fryer
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
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Cooking Scotch Eggs with Eric Live! #Short | PowerXL Air Fryer Grill
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The PowerXL Air Fryer Grill can help you make these scotch eggs with no oil! A crispy golden crust that embodies a pork ball with a hard-boiled egg right at the center. Cooked quickly within 12 minutes in this oil-free air fryer. Serve with a side of salad for a light and delicious lunch full of proteins.
About the Chef:
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 Chef 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. 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:
Follow us on social media for more updates on upcoming live streams!
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Air Fried Scotch Eggs
Serves 6
Ingredients:
9 eggs, extra-large (3 reserved for coating)
1 lb breakfast sausage, raw and uncased
1/2 lb ground pork
1/4 cup fresh parsley, chopped fine
1 tbsp Dijon mustard
4 dashes hot pepper sauce
1 teaspoon onion powder
Salt and pepper
1 tbsp milk
1 cup flour
1 cup panko breadcrumbs
1 cup breadcrumbs
Cooking spray
Directions:
1. In a medium saucepan, place 6 eggs into cold water (about an inch above the eggs).
2. Bring to a boil over medium-high heat, then reduce heat to simmer for about 4 minutes.
3. Transfer eggs to an ice bath and chill for 10 minutes or more. Peel the eggs.
4. In a medium mixing bowl, add ground pork, sausage, parsley, and mustard, and hot pepper sauce. Add salt and pepper to taste. Mix well. Divide into 6 meatballs.
5. In a separate bowl, beat the three raw eggs into the milk. In a separate bowl combine the flour with a pinch of salt and pepper. In a third bowl, add the 2 types of breadcrumbs and combine.
6. Press each meatball until flat and large enough to wrap around an egg.
7. Roll one peeled egg into the flour, then place it in the center of the meat and using damp hands, shape it until it forms a smooth egg shape covering the entire egg.
8. Dip each covered egg into the flour, then egg, then breadcrumbs, then egg, and then breadcrumbs again. Repeat with all of the peeled eggs.
9. Spray air fryer basket or trays with nonstick cooking spray. Place the eggs into the air fryer and cook on 375ºF for about 12 minutes, turning them halfway through the cooking.
10. Cut them in half upon serving and serve with your favorite dipping sauce.
Cooking Scotch Eggs with Eric Live! #Short | PowerXL Air Fryer Grill
#airfryer #airfryerrecipes #erictheiss #scotcheggs #scotcheggrecipe #powerxl #airfryergrill #eggrecipes #kitchenappliances #bestairfryer #friedfoodwithoutoil