Smoked Pork Sliders

Do you ever shop the bargain cook book section at Barnes and Nobles? I get suckered in every time! I came home with two cook books the other day that are filled with inspiration. Since I’ve been doing Keto I feel like I was in a cooking rut.

These buns clearly are not low carb, but Patrick is not on the diet so I wanted to surprise him. These are inspired from a couple different recipes I found. Which is usually how the best creations come about!

I don’t have a smoker so I just used my charcoal grill. I tossed in some Jack Daniels wood chips to get the smoked taste. The trick here is to cook the meat for 275 degrees for at least 3 hours.

The charred meat on the sweet roll with sriracha mayo and pickles is spot on! I did pair the meat with a whole thirty bbq sauce, but Patrick hated the sauce haha! Not sweet enough for him.

If you are doing low carb this meat is perfect for you. Low sugar and so tasty! If you aren’t low carb it’s still wonderful!

Ingredients

3 lb pork shoulder/butt

Salt

1/2 cup or sriracha

2 tbsp of garlic powder

2 tbsp of smoked paprika

1 tbsp of cayenne pepper

1/4 cup of melted butter

1/2 cup of mayo

Pickles

Hawaiian rolls

Directions

Heat grill or oven to 400 degrees

Rub the sriracha (leaving 1 tbsp out) over the pork and salt liberally

Let sit in the fridge uncovered while the grill heats up

Wipe the pork down with paper towel to dry it

If using the grill use the top rack or put to the side of the coals

Rotate the meat for an even cook every 15 minutes or so

The grill will cool to 300-275 on its own

Lower the oven temp if roasting

Season with the garlic, paprika, pepper and salt liberally again

Turn every 30-45 minutes

Once the pork hits 160 degrees remove and let rest for 30 minutes

Once cooled shred and pour the melted butter over top

Mix the remaining sriracha with the mayo

Serve on the rolls with pickles

Enjoy!!!!

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A Play On Banh Mi (Pork Sandwiches)

pork sandwich

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Banh Mi is widely known in my neighborhood. There are at least 5 restaurants within a mile of my house that specialize in these Vietnamese sandwiches. They are traditionally loaded with pork belly, head cheese, jalapenos, and fresh veggies. I wanted to take something traditional and make it my own. Something bursting with Asian flavors while also comforting.

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I used chopped garlic, ginger, lemongrass, soy sauce, brown sugar, and chilis to make my pork. It created the most tender mouth watering meat. The crock pot is really your best friend here. It allowed me to use a leaner cut of pork without losing flavor.

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Fresh bread is crucial to making a good sandwich. Something with a crunchy crust and light fluffy center. Baguettes are a great option because the soft insides soak up the juices from the meat and the crust holds everything together. I stir fried some red and green peppers with mushrooms, soy sauce and fresh garlic. Then I loaded the whole thing up with plenty of sriracha!

 

 

A Play On Banh Mi (Pork Sandwiches)
Cuisine: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Juicy Asian style pork made easy in the crock pot.
Ingredients
  • 1 tbsp lemon grass paste
  • 3 cloves of chopped fresh garlic
  • 1 tbsp ginger paste
  • 1 tsp crushed red pepper
  • ¼ cup of soy sauce
  • ¼ cup of brown sugar
  • 2 pound pork loin
  • loaf of fresh bread
  • veggie toppings
  • hot sauce
Instructions
  1. Cut the pork into 4 pieces and place in the bottom of the crock pot.
  2. Add in the lemongrass, ginger, garlic, red pepper, brown sugar, and soy sauce.
  3. Let cook on low for 6 hours or high for 3 hours.
  4. Pull apart with a fork and serve!

I hope you try out my spin on Banh Mi! If you aren’t a big sandwich eater I also recommend trying this pork on top of some jasmine rice!

pork1

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