Triple Pork Mock Muffletta

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troutman

Smoking Fanatic
Original poster
Aug 14, 2017
555
326
Houston, Texas
I believe everyone is familiar with the Muffletta. If not its a tasty Italian sandwich invented by immigrants to the New Orleans area and has become a favorite to that city. It's essentially a variety of ham cold cuts with provolone cheese but its signature flavor component is the olive tapenade.

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So in honor of this great classic and as a tribute to the recent pulled pork day, I decided to recreate this sandwich using pork components instead of the tradition sesame seed bun. So to begin with, I chose a pork tenderloin as the 'bread'.

Stage 1, trimming the silver skin and fat and filleting them into flats. After a good salting, I let them cure overnight......

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Stage 2,...due to the thickness, I needed to pound these little piggies a little thinner for rolling purpose.......

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Stage 3, instead of some sort of mayonnaise for our sandwich, I decided to create a rosemary/garlic paste to rub inside the fillets......

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Stage 4....after having applied the paste, the bottom half is ready for the cold cuts. I used Boar's Head premium capocollo and Italian cured ham.....

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.....with the final topping, provolone cheese......

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....followed by the signature olive tapenade.........

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Stage 5, need to top off the sandwich with our final layer of pork 'bread' and get her rolled and tied ready for seasoning.......

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Stage 6, ....oh you thought we were done? Not yet my friends, we need our final layer of piggy deliciousness, a bacon weave.......

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....rolled and back to the refrig to chill out for a few.......

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Stage 7, after a good chill I prepared a tray to catch to porky dripping for some gravy......BUT WAIT, we need a time out for some much needed porky porn......

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.....ok now back to the prep.......

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Stage 8, getting her loaded on the WSM. Did some pecan and apple wood for smoke, held the temperature in the pit to 225* for the first two hours then cranked it up to 300* to crisp the bacon for the final hour. When internal temp got to 145*, I pulled it......

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....man this sucker looks to good to eat......

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....but because of my empty stomach and the family pounding the table with knives and forks, I carved and served......

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HAPPY SMOKIN' YA'LL.......TROUTMAN OUT.......
 
I have heard of it before! But never imagined it made like that OMG
You nailed that one Points
Richie
 
Man I love muffletta, great work!

BTW, I've been using Sable & Rosenfeld Spicy Olive Bruschetta for my "tapenade" and WOW!
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The sandwich on the left is the Spicy Bruschetta compared to a different muffaletta olive mix on the right. I was testing the two against each other for Turkey Muffletta sandwiches and the spicy bruschetta won hands down!
 
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