Niagara Gazette

Features

January 13, 2013

Pork loin you eat with your hands

Niagara Gazette — The holidays have come and gone, and even though cold weather has set in, it’s time to get back to some BBQ and grilling. The subject of today’s column won’t take a ton of work, but the results are unique and delicious. And with the football playoffs starting and the Super Bowl approaching, this sandwich will be sure to make game-day guests smile.

Another great feature of this dish is its affordability. Pork loin is one of the best values out there.

When it’s on sale, you can find it at less than $2 per pound. Now that’s a deal.

What you will be creating is a smoked pork loin sandwich smothered in cole slaw and white Alabama sauce. We got together with a bunch of friends and did some serious tailgating at an Indianapolis Colts game a few weeks ago. This was the sandwich we served, and unless everyone was lying, it was a great hit. Let’s get started.

Set up your grill with indirect heat. Once your coals are 75 percent gray, sprinkle hickory chips on the hot coals. Rub the pork loin down with your favorite pork rub and place on the side of the grill which is not directly over the coals. Open all vents by roughly one half and place the lid on the grill. The loin will be done when the internal temperature hits 135 degrees. Pork loin is lean and it won’t take long.

Depending on the size of the loin and the heat of your fire, plan on one to two hours max.

Once the pork is done, pull it off the grill and allow it to rest for 15 minutes or so. Carve the loin into sandwich-sized pieces. Place on a sandwich bun and smother with traditional vinegar based cole slaw and white Alabama sauce. If possible, prepare the cole slaw and the sauce the day before. It’s especially important with the cole slaw.

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