No need for a smoker with this recipe! All you need is a grill and hickory chips. Pickled red onions and harissa mayo add tang, while Deli American adds a nice creaminess.
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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
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
1/2 cup harissa
1/2 cup mayonnaise
8 bolillo or ciabatta rolls, split
24 (3/4-ounce) slices Land O Lakes® Deli American
Combine all pickled onion ingredients except onions in bowl; mix well. Add onions. Cover; let stand at room temperature 1 hour.
Heat gas grill to high for 15 minutes.
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.
Combine ras el hanout, brown sugar and kosher salt in small bowl; rub over surface of pork.
Turn off center burner of grill; reduce heat on remaining burners to medium-low.
Place packet of hickory chips on 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.
Shred pork using two forks, discarding any large pieces of fat.
Mix harissa and mayonnaise in small bowl until well combined.
When ready to assemble sandwiches, heat oven to 350°F.
For each sandwich, spread 2 tablespoons harissa mayo on split bolillo roll. Line with 2 slices American, 4 ounces pulled pork, 1 slice American 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.
Wrapped sandwiches can also be heated on a hot grill.
Harissa is a hot chile pepper paste, and comes in different levels of heat.
Ras el hanout is a Moroccan spice blend which includes cinnamon, cumin, peppers and turmeric.
Be sure to start the smoking process with a full tank of propane in your grill.
Is it any wonder that Father’s Day comes right at the height of grilling season? There’s no better way to celebrate Dad than dining outdoors and serving some of his favorite foods.