Italian Smoked Pork Sandwich
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
2 sandwiches
Prep Time:
15 min
Cook Time:
3 hours
This might be the best pork sandwich you'll ever have. Made with the part of the pork shoulder called the coppa, or the 'money muscle', the pork is so tender, juicy and that hit of smoke flavour is out of this world. Start with that Italian-style smoked and shredded pork, topped with hand crushed basil mayo, charred provolone cheese and vinegar peppers, all rolled up in a warm hoagie bun. The acid, the smoke and the fattiness all come together for the perfect bite. The perfect snack for Sunday night football or any other day of the week.
By:Chef Matt Basile
Ingredients
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4 lbs pork shoulder (money muscle/coppa)
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1 tbsp mayo
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1 tsp Peppercorn blend
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1 tsp chili flakes
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½ tsp salt
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1 tsp oregano
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1 tsp crushed fennel seeds
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1 tbsp garlic powder
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1 clove garlic
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2 green chilies
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50g fresh basil, chopped
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4 tbsp olive oil
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Juice from 1 lemon
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Salt to taste
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¼ cup mayo
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3 red bell peppers
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¼ cup red wine vinegar
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½ tsp salt
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50g red onion
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1 clove garlic
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4 tbsp olive oil
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2 long hoagie bun
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8 slices provolone cheese
Pesto Mayo
Vinegar peppers
To build
Instructions
Set smoker to 275F-300F.
In a mortar and pestle, add the peppercorns, chili flakes, salt, oregano, fennel seeds and garlic powder. Crush until the peppercorns are broken down. Spread a thin layer of mayo over the pork and then season well with the spice rub.
Place in the smoker, directly on the rack, for two hours. After the two hours, remove from the smoker and wrap tightly in parchment paper, place back in the smoker for one hour.
Add canola oil to the flattop and grill your garlic and green chilies until just softened. Remove from the grill and place in your clean mortar and pestle.
Remove the bell peppers from their core and thinly slice. Place in a large bowl or container and add the red wine vinegar, season with salt and mix. Cover and let sit at least 30 minutes. Thinly shave the red onion and clove of garlic. Add to the peppers, add olive oil, more salt and mix. Cover and let sit another 30 minutes.
To make the basil pesto, remove the stems of the grilled green chilies. Drizzle with olive oil in the mortar and add the chopped fresh basil. Start to crush together with the pestle. Add juice from half a lemon and continue to crush. Add olive oil, crush some more, season with salt, and crush until fully incorporated and a nice paste has formed. In a bowl, add the mayo and then spoon in the crushed basil, mix to combine and set aside.
Once the pork is done, remove from the smoker and allow the meat to rest still wrapped in the parchment paper about 10 minutes.
Cut your hoagie bun lengthwise, but keep it connected on one side. Spread the inside with the basil pesto.
Place four slices of provolone onto the flattop, allow to start to melt and bubble. Place the hoagie bun onto the cheese, pesto side done. Let toast about 30 seconds and then using a spatula, flip the bun over to lightly toast the other side. The cheese should be melted onto the bun with a nice golden exterior.
Unwrap the pork and using a metal spatula, break up the meat. Place the meat in the bun on top of the melted cheese. Top with the vinegar peppers, pour some of the juices from the peppers on top. Wrap the sandwich in parchment paper and cut in half.
Make the second sandwich with the additional four slices of provolone and remaining pork, pesto mayo and vinegar peppers.