Triple Play BBQ Pork Sandwich Recipe
-Ted Reader
Serves 8.
Ingredients:
For the Pork Tenderloin:
- 3 x 8-10 oz pork tenderloin, trimmed (1 1/2 lb. in total)
- 2 tbsp. + 1 tbsp. King of the Q Bonedust BBQ Seasoning
- 2 tbsp. King of the Q Smoke Roasted Garlic Oil
- 3-4 oz Jack Daniels
For the Coleslaw:
- 1/2 head cabbage, shredded
- 1 small red onion, thinly sliced
- 1 medium cubanelle pepper, julienned
- 1 medium carrot, peeled and julienned
- 2 tbsp. King of the Q Smoke Roasted Garlic Oil
- 1/4 cup apple cider vinegar
- 1 tbsp. sugar
- salt and pepper to taste
For the rest of the Sandwich:
- 8 oz shredded BBQ roast pork
- 1/4 cup + 1/4 cup King of the Q Outstanding Gourmet BBQ Sauce
- 8 slices triple smoked bacon (I like our in house cured bacon but any smoky bacon will do)
- 8 pineapple rounds, thinly sliced
- 1 french stick
- 2 tbsp. King of the Q Smoke Roasted Garlic Oil
- big squeeze prepared mustard
Special Equipment:
- 1 ReynoldsÃ'® Hot BagsÃ'® Foil Bag
- 1 Cajun Injector
Cooking Instructions
1. Season pork tenderloin with Bonedust BBQ Seasoning, pressing spices into meat, and then drizzle with Smoke Roasted Garlic Oil, rubbing oil evenly over tenderloin. Inject tenderloin with Jack Daniels and marinate, covered and refrigerated, for 4 hours.
2. In a bowl combine cabbage, onion, pepper and carrot. Toss to combine. In another bowl combine Smoke Roasted Garlic Oil, apple cider vinegar and sugar and pour over vegetable mixture. Toss well, season to taste with salt and pepper and set aside.
3. Preheat grill to medium-high, 450Ã'°- 500Ã'°F.
4. Combine shredded BBQ roast pork and Outstanding Gourmet BBQ Sauce in a ReynoldsÃ'® Hot BagsÃ'® Foil Bag and place onto grill to warm through while you prepare the rest of the sandwich.
5. Place spiced and injected tenderloins onto grill, over indirect heat. Grill tenderloins for 8 to 10 minutes per side for medium-well, basting liberally with BBQ sauce, until fully cooked
6. Meanwhile season bacon with Bonedust BBQ Seasoning and grill for 6 to 8 minutes until fat is rendered and bacon is slightly crisp.
7. Grill pineapple rounds for 6 to 8 minutes or until caramelized, hot, tender and lightly charred.
8. While everything grills, prepare bread. Slice french stick in half lengthwise and cork by slicing a small tunnel into top and bottom pieces of bread and removing excess dough. Drizzle with Smoke Roasted Garlic Oil and grill until toasted, about 1 to 2 minutes.
9. Remove tenderloins from grill and let rest for 5 minutes. Remove pulled pork, bacon, pineapple slices and bun and set aside.
10. To assemble sandwich squeeze a line of prepared mustard onto bottom grill-toasted bun. Fill bottom bun with pulled pork. Thinly slice pork tenderloin and lay over top pulled pork. Layer grilled bacon on to tenderloin slices and top with a layer of coleslaw, grilled pineapple rounds and top bun.
11. Serve with a big appetite and lots of napkins.