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 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.
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.
There's no better way to enjoy your long-awaited summer weekends than with good food and good company.