Roast Pork sandwich

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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.
 
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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 .
 
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 .
 
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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 .
 
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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 .
 
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!
 
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That looks excellent, Rich! Great work and those fries are killer. Looks perfectly tender and juicy.
 
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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 .
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Yup , those fries are a keeper . Thanks for lookin .
 
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