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Hickory Smoked Pork Loin Sandwiches are welcomed on game day or any day! Bites of smoky, juicy pork, topped with your favorite sandwich makings, will definitely score big with the team.
This recipe was originally published on
GrillingGrandma.com
SERVINGS:3-4
PREP TIME: 20 minutes
COOK TIME: 2 hours
Ingredients
Equipment:
Rotisserie, Smoker Box, Drip Pan,
Western Maple BBQ Smoking Chips , Grill Gloves
For the Pork Loin:
- 1 (4-5 pound) pork loin
- 3 tablespoons Jack Daniel’s Steak Seasoning, or more
- 2 tablespoons Jack Daniel’s Pork Rub
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar, or more
- ⅓ cup whole grain creamy mustard
- 1 large onion, sliced 1-inch thick
- 2 cups broth
- Sandwich Rolls, brush cut side with oil
For the Pickled Red Cabbage and Onions:
- 1 cup white wine vinegar
- 1/2 cup granulated sugar minus 1 tablespoon
- 1 tbsp pickling spice or dried herbs seasoning blend
- ½ teaspoon whole cloves
- 2 cups thinly sliced red cabbage, 1/8-inch on mandoline
- 1 large red onion, 1/8-inch thinly sliced, 1/8-inch on mandolin
For the Homemade Horseradish Spread:
- 1 cup sour cream
- 1/4 cup creamy horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain creamy mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
Instructions
PREPARE THE PORK LOIN
- Pat the pork loin with a paper towel. Trim the silver skin and excess fat, leaving a ¼-inch fat cap.
- Score the pork on both sides in 1-inch diagonals then rotate the roast 90 degrees and score again to make a crosshatch pattern
SEASON THE PORK LOIN
- Make the rub by simply mixing Jack Daniel’s Seasoning, Jack Daniel’s Pork Rub, coriander and brown sugar in a small bowl.
- Rub whole grain creamy mustard then sprinkle with the rub. Cover in plastic wrap and refrigerate for 2-hours or up to overnight.
- Place the seasoned pork roast, fat cap up, in a grill safe V-rack. Place the rack into a roasting pan, and add onions and broth.
PREPARE PICKLED RED CABBAGE AND ONION
In a saucepan, whisk 1 cup of water with white vinegar, sugar, pickling spice, cloves, and a pinch of salt. Bring to a boil. Remove from heat, set aside and steep. Pour over thinly sliced red cabbage and onions in a bowl, and cool until ready to use.
PREPARE THE HORSERADISH SAUCE
In a 2-cup bowl, whisk sour cream, fresh horseradish, Dijon mustard, creamy horseradish, whole grain mustard, vinegar, salt, and black pepper. Refrigerate until ready to use.
CHAR THE PORK LOIN
- Once the pork’s internal temperature is 135°F, remove the pork and the roasting pan from the grill. Increase the grill’s temperature to 400°F direct heat.
- Transfer the pork loin from the V-rack and place directly onto the grill grates. Rotate the pork loin every 5 minutes until the internal temperature reaches 140°F. If desired, char the softened onions too.
REST THE PORK LOIN
- Rest the pork loin for 20 minutes before slicing for sandwiches. The internal temperature should reach 145°F after it rests, which the USDA guideline states is the safe temperature to eat pork at.
- The resting time is a great time to grill the buns and any extra toppings.
SERVE THE DUCK
- Remove the duck from the grill and let it rest on a cutting board, for 15-20 minutes.
- Carve the duck and serve.
TIPS:
- Pickled onions can be stored in the refrigerator for up to 1 month.
- Make a Cubano Pork Sandwich with the smoked pork loin; festive and flavorful! Simply add to a toasted French Roll, dijon mustard, swiss or havarti cheese, thin deli ham slice, 5 ounces of smoked pork loin, and pickles. Place the sandwich in a medium-high cast iron skillet. Top with a second cast-iron skillet to weigh the sandwich down. After 2 minutes, flip the sandwich over and toast with a skillet on top.
- If you want the entire sandwich to be warm and soft, wrap in foil and place on a rack over indirect heat or away from the fire source.
- If you want a crispy sandwich, build the pork loin sandwich to your likings. Brush the outside of the bun with oil, and place on a griddle. Gently press the sandwich until golden and repeat on the opposite side.
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