Gallery

roasttompizza.jpg chipizza.jpg porkbutsaus.jpg pestopizza.jpg tomatopizza.jpg ribs2.jpg arugpizza.jpg mozzpizza.jpg sausbread.jpg
May
10

Slow Roasted Pork Sandwich with Cripple Creek BBQ Sauce and Rub – Episode 164

By Patrick

Having bought a pork trunk which I took a bunch off sliced thin for pounded cutlets, then removed a few large pieces to add in to the veal Osso Bucco what was left was a nice piece of meat- So rather than just butterfly, stuff and slow roast I figured lets rub it down with our www.cripplecreekbarbeque.com rub and let it marinate overnight. Once that was down then it would be going on to the grill and for some reason that escapes me now I thought I would be able to actually “pull” this piece of meat with only 6 hours of roast time.

So why is this so odd? Well generally I smoke pork butts for over 12 hours to pull them- so what had me thinking I could pull this solid block of white meat? I still do not know really but what came out was a great thin sliced pork sandwich with a some of Cripple Creek’s great BBQ sauce on it. Since this was not a traditional pulled pork  we figured instead of the coleslaw topping we would go with a cucumber sour cream salad on top. It came out great!

Categories : Cooking Videos, Meat
  • http://www.moyeboystoys.blogspot.com Michelle

    That cucumber salad looked wonderful – maybe Mrs. Kahuna will do an episode on it.

  • KAHUNA

    It really was good and a nice change up to standard slaw- Of course she asked me to make it but I had a run-in with the mandeline many years ago and still barely will use it- LOL I am sissy- though I did get a beautiful stainless steel one from Julius which has me thinking about giving it a whirl again

  • castello

    The loin is a tough sucker to cook tender. I like to use the tenderloin and pan fry or bbq. It will get tough if you over cook so medium rare is the way to go.Then pour in some liquor and BAM, your whole kitchen is on fire. Leftovers sliced for a sandwich with some fakey cheese and walla!

  • ErieWineGuy

    Oh my goodness, did that ever look fantastic!

    Sorry I've been away – 2 months on vacation!

    Wow, great!

  • KAHUNA

    yeah no doubt the loin can be tricky- really my favorite way is to butterfly it put a layer of sausage then roll it back up and slow roast it- I have not set it on fire though-LOL I will have to give that a try

  • KAHUNA

    great to have you back and sorry for my belated response NOT BLOATED- that would be me- anyway it really was very good- I am doing pork 2 ways today – A end loin pieces and a but one for pulling and one for slicing

  • KAHUNA

    yeah no doubt the loin can be tricky- really my favorite way is to butterfly it put a layer of sausage then roll it back up and slow roast it- I have not set it on fire though-LOL I will have to give that a try

  • KAHUNA

    great to have you back and sorry for my belated response NOT BLOATED- that would be me- anyway it really was very good- I am doing pork 2 ways today – A end loin pieces and a but one for pulling and one for slicing

Archives