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Smoked Pork Sandwiches
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Pickled Onions

1 cup water

1/2 cup rice wine vinegar

1 tablespoon agave nectar

1 1/2 teaspoons salt

2 medium (2 cups) red onions, thinly sliced


4 cups hickory chips, soaked in water 30 minutes


Pork Rub

2 tablespoons ras el hanout spice blend

2 tablespoons firmly packed brown sugar

1 tablespoon kosher salt

1 (4- to 5-pound) bone-in pork shoulder, patted dry

Harissa Mayo

1/2 cup harissa

1/2 cup mayonnaise


8 bolillo or ciabatta rolls, split

24 (3/4-ounce) slices Land O Lakes® Deli American

How to make

  1. STEP 1

    Combine all pickled onion ingredients except red onions in bowl; mix well. Add onions. Cover; let stand at room temperature 1 hour.

  2. STEP 2

    Heat gas grill to high for 15 minutes.

  3. STEP 3

    Meanwhile, place soaked hickory chips onto sheet (approximately 24 inches long) of heavy-duty aluminum foil. Fold ends to form packet. Poke 8-10 (1/2-inch) holes in top of packet.

  4. STEP 4

    Combine ras el hanout, brown sugar and kosher salt in small bowl; rub over surface of pork.

  5. STEP 5

    Turn off center burner of grill; reduce heat on remaining burners to medium-low.

  6. STEP 6

    Place packet of hickory chips onto grill over one of the medium-low burners; place pork over burner that is off. Close lid. Cook, maintaining grill temperature of 250°F-275°F, adjusting temperature of lit burners as necessary, 5 1/2-6 1/2 hours or until internal temperature of pork reaches 200°F.

  7. STEP 7

    Shred pork using two forks, discarding any large pieces of fat.

  8. STEP 8

    Mix harissa and mayonnaise in small bowl until well combined.

  9. STEP 9

    When ready to assemble sandwiches, heat oven to 350°F.

  10. STEP 10

    For each sandwich, spread 2 tablespoons harissa mayo on split bolillo roll. Line with 2 slices cheese, 4 ounces pulled pork, 1 slice cheese and 1/4 cup pickled onions. Wrap each sandwich in aluminum foil. Bake 15-16 minutes or until meat is hot and cheese is melted.

Tip #1

Wrapped sandwiches can also be heated on a hot grill.

Tip #2

Harissa is a hot chile pepper paste. It comes in different levels of heat.

Tip #3

Ras el hanout is a Moroccan spice blend which includes cinnamon, cumin, peppers and turmeric. 

Tip #4

Be sure to start the smoking process with a full tank of propane in your grill.

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