Fusion Pulled Pork Sandwiches

Smoked pulled pork sandwiches are as quintessential to the American BBQ scene as a sunny Summer day and a cold beverage are to the experience itself.  Perfectly tender pulled pork slathered in BBQ sauce is as basic as it gets. While it may be tasty and traditional, as I always state that pork is a blank canvass for a variety of flavor combinations, so the sandwich itself is the perfect base to infuse combinations of flavors, ingredients and a true “thinking outside the box” mentality of cooking. 

These sandwiches rely on the flavors of the Croix Valley Barbecue Booster line for their signature tastes.  While it is just as easy to infuse the flavors of the Boosters into the sandwich by adding it directly to already-smoked pulled pork or sprinkling it on as you assemble your dish, using the Boosters as your dry rub for smoking the pork is a whole new experience you just have to try!  Simply rub pork butts with the Barbecue Boosters, smoke until done with desired tenderness, and hold on to your tastebuds! Here are a few of my favorite Fusion Pulled Pork Sandwiches made with Compart Family Farms Duroc pork  that will 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 with Croix Valley Italian Booster
• 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 and Croix Valley Garlic Booster. 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 American and French culture.

Ingredients:

• Croissants
• Smoked Pulled Pork with your favorite Croix Valley Dry Rub
• 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 and Croix Valley Garlic Barbecue Booster. 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. It balances the acidity with the savory flavors of smoked pork infused with classic Mediterranean spices.

Ingredients:

• Your Favorite Sandwich Buns
• Smoked Pulled Pork with Croix Valley Greek Booster
• Sliced Red Onion
• Garlic Dill Tzatziki Sauce (recipe below)
• Sliced Kalamata Olives
• Diced Tomatoes
• Crumbled Feta Cheese
• Croix Valley Greek Barbecue Booster

Garlic Dill Tzatziki:

• 1 Cup Greek Yogurt
• 1 Tbsp Lemon Juice
• 1 Cloves Garlic, minced
• 1 Cucumber, peeled, seeded and finely diced
• 1 Tbsp Croix Valley Garlic Barbecue Booster
• 1 Tbsp Fresh Dill, chopped
• Combine all ingredients, mix well and keep refrigerated until ready for use.

Directions:

1. Apply Greek Booster 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 and Croix Valley Garlic Booster. 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.

Tex Mex Pulled Pork Sandwich 

Flavors of the American Southwest come to life in this deliciously inspired sandwich that combines the spiciness of chiles with the tanginess of sour cream and Pepperjack Cheese.

Ingredients:

• Your Favorite Sandwich Buns
• Smoked Pulled Pork with Croix Valley Southwest Booster
• Chipotle Sour Cream (recipe below)
• Pepperjack Cheese
• Roasted Poblano Peppers
• Corn Chips

Chipotle Sour Cream:

• 3/4 cup Sour Cream
• 2 Tbsp Chipotles in Adobo Sauce
• Finely dice, mince or puree chipotle peppers, Combine ingredients, mix well and keep refrigerated until ready for use.

Directions:

1. Apply Southwest Booster 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 and Croix Valley Garlic Booster. Toast buns on griddle or grill until golden brown.
3. Remove stem and seeds from Poblano peppers, brush lightly with oil and grill until charred and tender.  Slice into strips.
4. Assemble by placing Chipotle Sour Cream on bottom bun with Pepperjack Cheese. Add pulled pork and top with Roasted Poblanos. Top with corn chips and add crown of the bun.