Pork Loin Sandwich Recipe


This cook is designed to be a quick low n slow style cook which is perfect when you are craving pulled pork sandwiches but don’t have the time. This is smoked the thinly sliced Pork loin RIB HALF section which is more fatty and flavorful than center cut. The best part is that it only takes a couple hours!


    Coleslaw Recipe:


    • 16 ounce bag of shredded coleslaw mix.
    • 1/2 cup of mayonnaise
    • 1/4 cup of sour cream
    • 2 tablespoons of apple cider vinegar
    • 1/4 cup of white sugar
    • 1/2 teaspoon of celery seed
    • 1/2 teaspoon of Kosher salt
    • 1/2 teaspoon of black pepper
    • 1/2 cup of golden raisins
    • 1 whole Granny Smith apple cut into small slices

    Mix all ingredients well to coat well. Put a cover on bowl and refrigerate until needed.


      The only prep needed is to season the rib half pork loin with Meathead's pork rub. Apply the seasoning generously since it’s a thick cut of meat. Allow the seasoning time to sweat in.


      With our grill temperature locked in around 250°F to 275°F, place the rib half pork loin on the indirect heat side of the grate. Insert a probe from the SnS-500 Thermometer to monitor internal meat temperature, and place the lid back on the grill. You want to hit an internal temperature of 142°. You can now sear the meat to get a little char, but this is completely optional. The carry over heat should raise the internal temperature up to 145°F minimum.

      Allow the meat to rest for 15 minutes, then slice very thinly to build sandwiches with. You can
      top with Meathead's KC BBQ sauce and coleslaw.