Roast Pork sandwich

[chopsaw]

Whoa!!!!
Talk about Freaking Tender!!
Love the Sammies!!
Nice Job!

Thanks John . It was tender doing it like that . The wrap in the oven really made it .

Wow Rich that's a fine looking Sammie and cook ! And hard to beat the Rally/Checkers fries !

Thank you sir . Those fries are good .

Looks excellant

Thanks Jim .

 

[fxsales1959]

Bought a whole loin the other day , because the price was good . Cut it into 4 sections about 3 lbs. each . Put one in Pop's brine with maple extract .
Two sections to be determind , and used one for a " Philly style " pork sandwich .
Made an injection of unsalted Veg stock , Minor's garlic base and stick butter .
Injected and tied to even out the shape .
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Had the kettle coming up to temp and used the spinner .
Seasoned the outside with Canadian steak seasoning .
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Put the lid on and let it spin . Came back in an hour or so for a peak .
Getting there . Had some apple chunks just touching the coals .
Didn't want a lot of smoke on this .
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Another 30 minutes or so she temped at 150 .
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Pulled and resting in the house . I rest these with the spit inserted .
Keeps the juice from running out .
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When it's cool enough to handle , I pull the spit and slice it up .
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Even at 150 plus carry over , it's tender and juicy .
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I mixed up a jus of Veg stock , Minor's Garlic base , Powdered beef base ,
stick butter and some Thyme . In a pot on the stove top .
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Add the slices and put the lid on . Set the burner as low as it will go .
No boil , just enough heat to break down the slices .
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In another pot , saute some spinach and garlic in butter . This pot was full , but it cooks down .
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After several hours in the pot , the pork falls apart .
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Use some crusty bread . Provolone cheese on the bottom of the bread .
Keeps it from getting soggy . You could also use Mayo or anything you like that's oil based .
Add some pork .
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Then some spinach .
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Spoon on some of the Jus , the roll up in foil as tight as you can get it .
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In to a low oven for 15 minutes or so .
Slice across before you unwrap . This helps to keep the shape and stay together .
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This came out pretty good . The pork is extremely tender and full of flavor from
the Jus . The bread is soft and soaked with the juice , but didn't fall apart .
I can't ever find broccoli rabe , so I use the spinach . It adds to it , but could be
left out .
Thanks for lookin

that looks mighty fine.

 

[chopsaw]

Holy crap Chop, that looks fantastic! Nice work!

Thanks bud . It was a fun cook too . Spun it up in the morning , then on the stove all day . House smelled great .

Where does the line form? I'll take a half for now and one for later...

That's about how it went . I could only eat half .
Thanks for lookin Charles .

 

[GaryHibbert]

Fantastic, Rich!! I use loin to make roast pork, too, since neither Miss Linda nor I eat fat. And I'll take spinach over broccoli ANY day.
Gary

 

[chopsaw]

Looks delicious Rich!

Thanks Ryan . Was nice to grab some fresh thyme from the Aero garden for the sauce .

Hold my spinach, but the sandwich with au jus and fries...heck ya!

I never ate any of that " stuff " until my kids got me on to it . It's actually pretty good on the sandwich .

Looks delicious! Love a good sandwich.

Steve I appreciate the comment bud .

 

[chopsaw]

that looks mighty fine.

Thank you sir . Could be a cook for the SV too .

Fantastic, Rich!!

Thanks Gary .

I use loin to make roast pork, too, since neither Miss Linda nor I eat fat. And I'll take spinach over broccoli ANY day.

It's a great cut once you understand how to use it . The low simmer in the " juice " allows it to be cooked to higher temps . It's really good .
Never thought I would like spinach , but it's great on a sandwich like this .
Gary , hope your hand is healing up bud .

 

[DRKsmoking]

Great looking pork roast sandwich Rich. Love the idea of second heating wrapped with the juice
And the final plated picture , sign me up for some of that

David

 

[GaryHibbert]

Gary , hope your hand is healing up bud .

Thanks Rich. Healing up real good this time around. I should be back to work June 1.
Gary

 

[BrianGSDTexoma]

Oh my! I will take two please.

 

[chopsaw]

Great looking pork roast sandwich Rich. Love the idea of second heating wrapped with the juice
And the final plated picture , sign me up for some of that

Thanks David . The wrap and hold in the oven gets everything on the " same page " . Helps it hold together and keeps it from falling apart .

 

[chopsaw]

Healing up real good this time around. I should be back to work June 1.

That's great to hear Gary .

Oh my! I will take two please.

Thanks Brian . I appreciate the comment .

 

[JLeonard]

Yes Sir! I'll take a plate just like yours. Mighty fine.
Jim

 

[SmokinAl]

Nice job Rich!
I’m going to have to spin a loin!
The sammie looks delicious!
Al

 

[chopsaw]

Yes Sir! I'll take a plate just like yours. Mighty fine.
Jim

Jim , thanks for the comment . Nice change of pace , but still get to use the grill and gadgets .

Nice job Rich!
I’m going to have to spin a loin!
The sammie looks delicious!

Thanks Al . I love that spinner . I have a 3 lb. hunk in Pop's brine , I just might spin it to see how it comes out .

 

[motocrash]

I have a 3 lb. hunk in Pop's brine , I just might spin it to see how it comes out .

Mmm, ham steaks with a crusty rub on'em. Or sure would be easy to glaze at the end of the cook too....

 

[tx smoker]

Man oh man, that is one good looking sandwich right there!! Very well done.

Robert

 

[xray]

That is one decadent and great looking sandwich there Rich! I like the idea of the spinach on it. I used to see broccoli rabe everywhere but when you want it, it’s gone.

Very nicely done!

 

[chopsaw]

Man oh man, that is one good looking sandwich right there!! Very well done.

Thanks !

great looking sandwich there

Thank you Joe .

 

[MJB05615]

That looks excellent, Rich! Great work and those fries are killer. Looks perfectly tender and juicy.

 

[chopsaw]

Mmm, ham steaks with a crusty rub on'em. Or sure would be easy to glaze at the end of the cook too....

I just might spin it to see how it comes out . Slice thin and dunk in warm BBQ sauce for a sandwich .

That looks excellent, Rich! Great work and those fries are killer. Looks perfectly tender and juicy.

It was really good Mike . Had the last chunk for lunch today . The pork was even more tender . Funny how that happens . Put it in the panini press . I might like it better that way .

Yup , those fries are a keeper . Thanks for lookin .