Barbecued Pork Sandwiches With Pickled Red Onion
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 cups
Water (boiling)2 tbsps
Orange Juice6 tbsps
Distilled White Vinegar1 tsp
Salt (scant)1 tsp
Smoked Salt2 tbsps
Lime Juice (fresh)1 cup
Olive Oil6 large
Onion Roll (split, toasted)Directions:
1
For onion: Place sliced onion in medium bowl
2
Pour boiling water over
3
Let stand 10 minutes; drain well, then return to bowl
4
Add juice, vinegar, and salt and stir to blend
5
Cover and chill at least 2 hours and up to 1 day
6
Place sliced onion in medium bowl
7
Pour boiling water over
8
Let stand 10 minutes; drain well, then return to bowl
9
Add juice, vinegar, and salt and stir to blend
10
Cover and chill at least 2 hours and up to 1 day
11
For vinaigrette: Chop garlic with salt to paste; scrape into small bowl
12
Add barbecue sauce, orange juice, and lime juice to bowl
13
Gradually whisk in oil
14
Season vinaigrette to taste with pepper
15
DO AHEAD Can be made 1 day ahead
16
Cover and refrigerate
17
Chop garlic with salt to paste; scrape into small bowl
18
Add barbecue sauce, orange juice, and lime juice to bowl
19
Gradually whisk in oil
20
Season vinaigrette to taste with pepper
21
DO AHEAD Can be made 1 day ahead
22
Cover and refrigerate
23
For pork: Blend pepper, smoked paprika, and salt in small bowl
24
Sprinkle seasoning mix evenly over both tenderloins
25
Let stand at least 30 minutes and up to 2 hours
26
Spray grill rack with nonstick spray
27
Prepare barbecue (high heat)
28
Grill tenderloins uncovered 5 minutes, rolling over to sear all sides
29
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
30
Transfer to cutting board; let rest 10 minutes
31
Thinly slice tenderloins crosswise into rounds
32
Mound pork on roll bottoms
33
Top with well-drained onion slices, then drizzle with vinaigrette
34
Cover with roll tops and serve, passing extra onion slices and vinaigrette separately
35
Blend pepper, smoked paprika, and salt in small bowl
36
Sprinkle seasoning mix evenly over both tenderloins
37
Let stand at least 30 minutes and up to 2 hours
38
Spray grill rack with nonstick spray
39
Prepare barbecue (high heat)
40
Grill tenderloins uncovered 5 minutes, rolling over to sear all sides
41
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
42
Transfer to cutting board; let rest 10 minutes
43
Thinly slice tenderloins crosswise into rounds
44
Mound pork on roll bottoms
45
Top with well-drained onion slices, then drizzle with vinaigrette
46
Cover with roll tops and serve, passing extra onion slices and vinaigrette separately