Barbecued Pork Sandwiches with Pickled Red Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets. Ingredients:
1 red onion, halved, thinly sliced |
1 1/2 cups boiling water |
1 cup plus 2 tablespoons orange juice |
6 tablespoons distilled white vinegar |
1/2 teaspoon (scant) salt |
1 garlic clove, peeled |
1/2 teaspoon smoked salt or coarse kosher salt |
3 tablespoons purchased tomato-based barbecue sauce |
2 tablespoons orange juice |
2 tablespoons fresh lime juice |
1/2 cup olive oil |
1 tablespoon coarsely ground black pepper |
1 tablespoon smoked spanish paprika (pimentón de la vera) |
1 teaspoon smoked salt or coarse kosher salt |
2 (1-pound) pork tenderloins |
nonstick vegetable oil spray |
6 large onion rolls, split, toasted |
Directions:
1. For onion: Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
2. For vinaigrette: Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
3. For pork: Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
4. Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
5. Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.
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