I love epic and over the top sandwiches, and this was one fun sandwich I came up with to change up our pulled pork. I love the zesty barbeque sauce and the creamy and spicy mac and cheese on top. It is the perfect sandwich.
Notes from the Test Kitchen:
This is one amped up sandwich! The pulled pork's kicking and super flavorful. The mac & cheese is so creamy and compliments the spice from the pork. The pork rinds on top are a surprise and add some crunch. It's delish!
pork loin roast
mild pepper rings, and 1/4 cup of the pickling liquid
minced red onion
pickled jalapeno slices, chopped
pickled sweet cherry peppers, chopped
cooked elbow macaroni
jar, salsa con queso dip
shredded marble jack cheese
hamburger dill pickle slices
sandwich slices pepper jack cheese (about 1 oz ea)
In a crock pot, combine pork roast, bbq sauce, pepper rings, brine, red onion and garlic. Cover and cook on low 6-8 hours. (Alternately – if you don’t have a crock pot, combine all the same ingredients in an oven safe baking dish, bake at 300® F. for 3 hours, or until meat shreds easily. Continue on with following recipe)
Remove pork from sauce. Strain solids from sauce and return sauce to crock pot to keep warm. Shred pork and stir into sauce. Keep pork warm until ready to assemble the sandwiches.
In a microwave safe container, heat next five ingredients until melted and hot, stirring often, about 3-4 minutes.
To assemble sandwiches. Slather the sliced side if the crown of the pretzel bun with Dijon mustard. Layer shredded pork, dill pickles, Mac and Cheese and pepper jack cheese on the heel of the bun. Just before serving place a singer layer of the pork rinds on top of the pepper jack cheese and press crown of bun firmly onto pork rinds. Serve immediately.