Smoked Pork Sandwiches

Name: Smoked Pork Sandwiches
Prep time: 20 min
Total time: 6 h 35 min
Yield: 8 servings
Ingredients: Pickled Onions; 1 cup water; 1/2 cup rice wine vinegar; 1 tablespoon agave nectar; 1 1/2 teaspoons salt; 2 medium (2 cups) red onions, thinly sliced; 4 cups hickory chips, soaked in water 30 minutes; Pork Rub; 2 tablespoons ras el hanout spice blend; 2 tablespoons firmly packed brown sugar; 1 tablespoon kosher salt; 1 (4- to 5-pound) bone-in pork shoulder, patted dry; Harissa Mayo; 1/2 cup harissa; 1/2 cup mayonnaise; Sandwich; 8 bolillo or ciabatta rolls, split; 24 (3/4-ounce) slices Land O Lakes® White Deli American

No need for a smoker with this recipe! All you need is a grill and hickory chips. Pickled red onions and harissa mayo add tang, while Deli American adds creaminess.

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20 min

Prep Time

06 hrs 35 min

Total Time

servings

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Ingredients

Pickled Onions

1 cup water

¹/₂ cup rice wine vinegar

1 tablespoon agave nectar

1 ¹/₂ teaspoons salt

2 medium (2 cups) red onions, thinly sliced

4 cups hickory chips, soaked in water 30 minutes

Pork Rub

2 tablespoons ras el hanout spice blend

2 tablespoons firmly packed brown sugar

1 tablespoon kosher salt

1 (4- to 5-pound) bone-in pork shoulder, patted dry

Harissa Mayo

¹/₂ cup harissa

¹/₂ cup mayonnaise

Sandwich

8 bolillo or ciabatta rolls, split

24 (3/4-ounce) slices Land O Lakes® White Deli American

How to make

STEP 1

Combine all pickled onion ingredients except red onions in bowl; mix well. Add onions. Cover; let stand at room temperature 1 hour.
STEP 2

Heat gas grill to high for 15 minutes.
STEP 3

Meanwhile, place soaked hickory chips onto sheet (approximately 24 inches long) of heavy-duty aluminum foil. Fold ends to form packet. Poke 8-10 (1/2-inch) holes in top of packet.
STEP 4

Combine ras el hanout, brown sugar and kosher salt in small bowl; rub over surface of pork.
STEP 5

Turn off center burner of grill; reduce heat on remaining burners to medium-low.
STEP 6

Place packet of hickory chips onto grill over one of the medium-low burners; place pork over burner that is off. Close lid. Cook, maintaining grill temperature of 250°F-275°F, adjusting temperature of lit burners as necessary, 5 1/2-6 1/2 hours or until internal temperature of pork reaches 200°F.
STEP 7

Shred pork using two forks, discarding any large pieces of fat.
STEP 8

Mix harissa and mayonnaise in small bowl until well combined.
STEP 9

When ready to assemble sandwiches, heat oven to 350°F.
STEP 10

For each sandwich, spread 2 tablespoons harissa mayo on split bolillo roll. Line with 2 slices cheese, 4 ounces pulled pork, 1 slice cheese and 1/4 cup pickled onions. Wrap each sandwich in aluminum foil. Bake 15-16 minutes or until meat is hot and cheese is melted.

Tip #1

Wrapped sandwiches can also be heated on a hot grill.

Tip #2

Harissa is a hot chile pepper paste. It comes in different levels of heat.

Tip #3

Ras el hanout is a Moroccan spice blend which includes cinnamon, cumin, peppers and turmeric.

Tip #4

Be sure to start the smoking process with a full tank of propane in your grill.

1250 Calories

67 Fat (g)

260 Cholesterol (mg)

3060 Sodium (mg)

75 Carbohydrates (g)

2 Dietary Fiber

81 Protein (g)

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