First let me apologize for too many pictures. It is after all just a sandwich.
I especially love a sandwich that takes all day to cook. Or in this case, multiple days...
Day 1. A 4# pork loin was brined for a day. Brine was doctored with thyme, cumin, and lots of black pepper.
Day 2. slow roasted on the Weber with some cherry wood for some flavor.
Day 3. Sliced.
Day 4. eaten.
A few pics for y'all to look at...
Out of the brine and all tied up.
Spinning around.
Sliced.
A little heavy handed on the toasting of the buns.
Cast Iron to fry some Parmesan cheese.
Fried some bacon half strips.
Time for a sandwich.
Piled some of the pork in the pan and hit it with fermented red ripe hatch pepper sauce. Then some Fuego Colby Jack. Then repeat all three...
The bun got dressed with Dukes, lettuce, and a fried parm crisp.
A pile of pork topped with crisp bacon.
And it all ended up looking like this.
Anyway thanks for checking it out. It is after just a sandwich. But I loved it.
I especially love a sandwich that takes all day to cook. Or in this case, multiple days...
Day 1. A 4# pork loin was brined for a day. Brine was doctored with thyme, cumin, and lots of black pepper.
Day 2. slow roasted on the Weber with some cherry wood for some flavor.
Day 3. Sliced.
Day 4. eaten.
A few pics for y'all to look at...
Out of the brine and all tied up.
Spinning around.
Sliced.
A little heavy handed on the toasting of the buns.
Cast Iron to fry some Parmesan cheese.
Fried some bacon half strips.
Time for a sandwich.
Piled some of the pork in the pan and hit it with fermented red ripe hatch pepper sauce. Then some Fuego Colby Jack. Then repeat all three...
The bun got dressed with Dukes, lettuce, and a fried parm crisp.
A pile of pork topped with crisp bacon.
And it all ended up looking like this.
Anyway thanks for checking it out. It is after just a sandwich. But I loved it.
