I’m getting into dangerous territory here, because I’m talking pork Q. There is nothing I like better than a slow cooked smoked pork shoulder or butt, served with a soft piece of bread and a vinegary sauce. Sounds good, doesn't it? However, you’ll have to wait five plus hours for the real deal or jump in the car and head to your favorite smokehouse. Here’s a solution. Whip-up my BBQ Pork Sandwich as a snack while you slowly cook-up a pork shoulder.
It’s a winner! The trick is in a little advanced planning by applying a dry rub on a tender pork tenderloin for 24 hours, then quickly grill for 15-25 minutes! A crowd pleaser, many times. Enjoy!
George Hirsch's Pork BBQ Sandwich
Makes six servings
George Hirsch Lifestyle |©1995 Gather 'round Grill cookbook by George Hirsch with Marie Bianco
chefgeorgehirsch.com | George Hirsch Lifestyle
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
Dry rub the pork tenderloin. Rub pork spices over pork tenderloin and refrigerate until ready to cook*. (*If time permits, putting the rub on one day prior or two hours before cooking will really increase the flavor)
2 Teaspoons each; powdered garlic, paprika
1 Tablespoon each; black pepper, rosemary, thyme, Chipotle 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.
TIP: To cut cooking time in half, butterfly the meat. Use skewers to keep the meat from curling up.
To Cook Pork:
Pre Heat Grill to high heat.
Rub olive oil over pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides. Lower heat to medium, cook until pork is fully cooked about 15-25 minutes* (see *Tip). 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.