Fusion Pulled Pork Sandwiches

Damon Holter from Croix Valley Foods and owner of Smokey Treats BBQ takes a basic pulled pork and infuses it with international flavor combinations.

Fusion Pulled Pork Sandwiches take the ordinary to extraordinary with a few simple ingredients.

 

Sicilian Pulled Pork Sandwich:  The flavors of Italy abound in this easy to prepare sandwich that transforms juicy pork into a Renaissance work of art.

Ingredients:

Your favorite Sandwich Buns
Smoked Pulled Pork
Marinara Sauce (recipe below or use a premium store-bought product)
Sliced Pepperoni
Sliced Provolone Cheese
Sliced Pepperoncini

Pesto Aioli:

1 cup Basic Aioli (recipe below) or Olive Oil-based Mayonnaise
1 Tbsp. Garlic Paste (or finely minced fresh garlic clove)
T Tbsp. Pesto
1 tsp. Croix Valley Italian Barbecue Booster

Marinara:

15 oz. tomato sauce
6 oz. tomato paste
2 garlic cloves (minced)
1 large Tomato, diced and crushed
2 cups grated parmesan cheese
2 Tbsp Croix Valley Italian Barbecue Booster
2 Tbsp Fresh chopped Basil
2 Tbsp Fresh chopped Oregano
Salt & Pepper to taste.

Basic Aioli (if you choose to make it from scratch):

1 cup Pure Olive Oil (not EVOO)
3 cloves Fresh Garlic, peeled
2 Tbsp Kosher Salt
2 Tbsp Lemon Juice
1 Egg Yolk

In a food processor, or with an immersion blender, process garlic and salt together until they become a paste.  Add the egg yolk and lemon juice and blend until combined.  While pulsing/blending, slowly add the olive oil, allowing it to combine thoroughly until fully emulsified and the Aioli takes on the consistency of mayonnaise.

Directions:

  1. Combine ingredients for Pesto Aioli, refrigerate and set aside until ready for use.
  2. Combine ingredients for Marinara and cook on stovetop over medium-high heat for 15-20 minutes, reduce heat and simmer until ready for use.
  3. Split buns and brush with butter.  Toast buns on griddle or grill until golden brown.
  4. Heat Pepperoni slices on griddle or grill and assemble sandwich:
  5. Assemble by placing grilled pepperoni on bottom bun, top with smoked pulled pork and hot Marinara Sauce. Top with sliced Provolone Cheese and sliced Pepperoncini.  Spread Pesto Aioli on inside of top bun and place on sandwich.


Parisian Pulled Pork Sandwich:
  The combinations of classic French cuisine are perfect for this pulled pork sandwich.  Taking inspiration from a Croque Madame and Eggs Benedict, this is a true fusion dish rooted in both American and French culture.

Ingredients:

Croissants
Smoked Pulled Pork
Sliced Black Forest Ham
Sliced Gruyere (or Swiss) Cheese
Hollandaise Sauce (recipe below or use premium store-bought mix)
Sunny-side up Eggs

Hollandaise Sauce:

4 Egg Yolks
1 Tbsp. Lemon Juice
½ C Unsalted Butter
Pinch of Salt

To prepare the Hollandaise sauce, whisk the egg yolks and lemon juice together in a bowl vigorously until the mixture is thick and doubles in volume. Put the bowl in a saucepan containing simmering water, making sure the water does not touch the bottom of the bowl. Do not let the eggs get too hot. Slowly add the melted butter and whisk until sauce thickens. Remove from heat and whisk in salt.

Directions:

  1. Prepare Hollandaise Sauce, keep warm until use.
  2. Fry eggs, sunny-side up or poached, season with salt and pepper.  Heat ham in skillet or on grill.
  3. Split Croissants and brush with butter.  Toast Croissants on griddle or grill until golden brown.
  4. Assemble by placing ham on bottom croissant, top with smoked pulled pork and warm Hollandaise Sauce.  Top with Sliced Gruyere, egg, and the crown of the croissant.


Mediterranean Pulled Pork Sandwich:
  Inspired by the cuisine of the Greek Isles, this interpretation embraces the brightness of the fresh Tzatziki Sauce and balances the acidity with the savory flavors of smoked pork infused with classic Mediterranean spices.

Ingredients:

Your Favorite Sandwich Buns
Smoked Pulled Pork
Sliced Red Onion
Garlic Dill Tzatziki Sauce (recipe below)
Sliced Kalamata Onives
Diced Tomatoes
Crumbled Feta Cheese
Greek Seasoning or Damon’s Mediterranean Pork Rub (recipe below)

Garlic Dill Tzatziki:

1 Cup Greek Yogurt
1 Tbsp Lemon Juice
1 Cloves Garlic, minced
1 Cucumber, peeled, seeded and finely diced
2 tsp Kosher Salt
2 tsp Black Pepper
1 Tbsp Fresh Dill, chopped

Combine all ingredients, mix well and keep refrigerated until ready for use.

Damon’s Mediterranean Pork Rub:

4 Tbsp Granulated Garlic
2 Tbsp dried Basil
2 Tbsp dried Dill Weed
2 Tbsp dried Oregano
2 Tbsp Kosher Salt
1 Tbsp Granulated Onion
1 Tbsp dried Parsley
1 Tbsp dried Rosemary
1/2 Tbsp dried Thyme
1/2 Tbsp Black Pepper
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Combine all ingredients, store in an airtight container.

Directions:

  1. Apply Mediterranean Pork Rub liberally to pork butt and smoke according to your preferred method.  Alternatively, use the rub to mix in with already smoked pork to add the intended flavor.
  2. Split buns and brush with butter.  Toast buns on griddle or grill until golden brown.
  3. Assemble by placing sliced red onion on bottom bun.  Add pulled pork and top with Tzatziki Sauce.  Top with diced tomato, sliced olive, crumbled Feta and add crown of the bun.
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