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Prep Time: 80 Minutes Cook Time: 15 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Recipe courtesy of The Neelys - Down Home with the Neelys Ingredients:
3/4 cup white sugar |
1 1/2 cups paprika |
3 3/4 tablespoons onion powder |
3 lbs roast pork loin |
4 tablespoons butter, room temperature |
1 garlic clove, minced |
4 french style sandwich buns, sliced horizontally |
dill pickle slices |
1/4 lb sliced cheddar and colby cheese |
1/2 cup barbecue sauce |
Directions:
1. Mix the rub ingredients together in a bowl.
2. Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour.
3. Preheat oven to 325 degrees F.
4. Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin.
5. Preheat your panini press.
6. In a small bowl mix the butter and the garlic. Butter the sandwich bread.
7. Divide the pork, pickles, cheese and barbecue sauce evenly between the bread.
8. Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.
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