Texas “Porchetta” Sandwich

A tender pork shoulder, seasoned with garlic and Dickey’s Jalapeño Rosemary Steak Seasoning, is smoked, sliced, and stacked on ciabatta bread with tomato, mayo, provolone, arugula, and Dickey’s recipe for Smoked Onion Chutney. It’s not the whole hog; just the best part!

  • Prep Time

    20 Minutes
  • Marinate Time

    N/A
  • Cook Time

    5 Hours
  • Serves

    10 People
  • Pellets

    N/A
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 1 Each
  • Pork Shoulder, boneless 5-6 lbs.
  • May come from the butcher in string netting, leave it on
  • 2 Tablespoons
  • Garlic, fresh chopped in oil
  • 12 Each
  • Ciabotta bread, square
  • 1 Tablespoon each
  • Mayonnaise
  • 3 Each
  • Tomatoes, vine ripe
  • 12 Slices
  • Provolone cheese
  • 1 Pack
  • Arugula
  • As needed
  • Salt and Pepper

Procedure

  1. Preheat smoker or oven to 275°F.
  2. Rub the entire pork shoulder with chopped garlic, measure Dickey’s Jalapeño Rosemary Steak Seasoning and cover the entire pork shoulder evenly.
  3. Place pork shoulder on the rack fat side up. If using an oven place on a rack over a sheet tray to catch fat and juices.
  4. Smoke/roast the shoulder for 5 hours. The internal temperature should be 180°-185°F to ensure the meat is tender but can still be sliced. Allow the pork shoulder to sit at room temperature to rest for 20 minutes prior to carving.
  5. To make the sandwich, cut ciabatta into a top and bottom half. Place the top and bottom pieces of bread on a sheet tray, cut side up.
  6. Wash, core and slice tomatoes for the sandwich.
  7. Place 2-3 slices of tomatoes on the bottom bun and season with salt and black pepper.
  8. Cut and remove the string netting from the pork shoulder. Cross cut the pork into 1/4″ slices and place slices on the bottom ciabatta bun over the sliced tomatoes. Place slice of provolone cheese over pork.
  9. Place the sheet tray with the top and bottom buns in a preheated 400° F oven for 6 minutes to melt the cheese and toast the top bun.
  10. Toss arugula with smoked onion chutney (warm in the microwave prior to toasting for 1 minute) if you do not have the chutney available fig chutney or balsamic vinegar works well.
  11. Spread 1 tablespoon of mayonnaise on the top bun, stack arugula over the melted cheese and place top bun over arugula and lightly press down to set.

Recipe Categories: Cooking Method, Featured, Lunch, Meal Type, Meat/Protein, Pork, Smoke