I’m getting into dangerous territory here because I’m talking pork Q. I like nothing better than a slow-cooked smoked pork shoulder or butt served with a soft piece of bread and 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 just from the reaction I’ve received over the years from my TV show and grilling it up on many TV shows. 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! I’ve prepared this crowd-pleaser many times. Enjoy!
George Hirsch's Pork BBQ Sandwich
Makes six servings
chefgeorgehirsch.com | ©1995 Gather 'Round the Grill cookbook by George Hirsch with Marie Bianco
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)
PORK RUB:
2 teaspoons each of powdered garlic, paprika
1 Tablespoon each black pepper, rosemary, thyme, Chipotle rub
Q SAUCE:
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 the 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 the pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides. Lower heat to medium, and cook until pork is fully cooked, about 15-25 minutes* (see *Tip). Remove from the grill and let the meat rest for 5 minutes before slicing.
Slice pork tenderloin very thin, and pile high on soft buns. Drizzle Q Sauce over meat, and top with finely shredded cabbage.
