GEORGE HIRSCH’S PORK BBQ SANDWICH
Makes six servings | From George Hirsch Living it UP! TV series
BBQ'n makes friends | chefgeorgehirsch.com
1 1/4 TO 1 1/2 pounds pork tenderloin
1/4 cup Pork Rub
2 Tablespoons olive oil
6 soft rolls or hamburger buns
1 1/2 cups shredded cabbage
1 cup Q Sauce
One day prior or two hours before cooking dry rub the pork tenderloin.
Rub pork spices over pork tenderloin and refrigerate until ready to cook.
2 Teaspoons each powdered garlic, paprika
1 Tablespoon each black pepper, rosemary, thyme, Chipolte rub
1/4 cup BBQ Sauce
1/4 cup Steak Sauce
1/4 cup Hoisen sauce (Chinese BBQ sauce)
2 Tablespoons ketchup
2 Tablespoons cider vinegar
Mix all ingredients. Serve sauce warm or at room temperature.
TO COOK PORK:
Pre Heat Grill to high heat or 375 degree oven.
Rub olive oil over pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides (Use a roasting pan if cooking in oven). Lower heat to medium, cook until pork is fully cooked about 15-25 minutes (see *Tip Below). Remove from grill and let meat rest 5 minutes before slicing.
Slice pork tenderloin very thin, pile high on soft buns. Drizzle Q Sauce over meat, top with finely shredded cabbage.
NOTE: To decrease the cooking time in half (approximately 10-12 minutes), butterfly the meat in half lengthwise. Make a cut 3/4 through the pork tenderloin. Use four skewers across the meat to keep the meat from curling up when on the grill.
- Make extra dry rub and keep in a tight container for quick access on future preparations.