Texas “Porkchetta” Sandwich
A sandwich but better. Read along to learn more about our Texas Porchetta Sandwich Recipe! This is the perfect dish when you want to add a little more flavor to a classic sub. Porchetta pork is essentially an Italian art. Its flavors are so yummy when you combine savory, fatty, garlic, and citrus. When translated, porchetta literally means “little pig” which suits this recipe perfectly when you think about it. It’s not the whole hog; just the best part! When putting a little porky goodness in between some ciabatta sandwich bread, and topped off with the other ingredients delicious ingredients, you are in for pork heaven.
Sure, this recipe takes a little more time. But sometimes that’s the price you pay for good food. To smoke the pork shoulder perfectly, you will need to follow our directions closely (low and slow is the way to go, obviously). Once you’re done, you will have the best porchetta sandwich that everyone will be drooling over. We’re all about the toppings here at Barbecue at Home. Here’s your one warning: with some mayo, ripe tomatoes, provolone cheese, arugula, balsamic vinaigrette, and S&P, this could be your next favorite addiction. Oh, and you can’t forget the porchetta seasoning! It makes a world of a difference when you sprinkle on some of Dickey’s Jalapeno Rosemary Steak Seasoning into the mix.
Once you’ve finished your masterpiece of a sandwich, there’s only one thing to do next, and that’s to find the perfect porchetta side dishes. Lucky for you, you won’t have to go anywhere else because we’ve got just the stuff. Take a look at our side dish recipes and go from there! For a sandwich, maybe give our Salted Coffee Roast Sweet Potatoes Fries recipe a try!
In a way, you will feel like you’re on the streets of Rome with this recipe. But at the same time, Texas! That’s what you get when you mix Italian flavors with a little kick of Southern smoke. There’s no time to waste. Get to smoking now and get ready for the best porchetta sandwich recipe you and your people have ever tasted.
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5-6 Lb Boneless Pork Shoulder
2 Tbsp Chopped Fresh Garlic
6 Tbsp Dickey's Jalapeño Rosemary Steak Seasoning
12 Ciabatta Sandwich Bread
1 Tbsp Mayonnaise
3 Vine Ripe Tomatoes
12 Slices Provolone Cheese
1 Package Arugula
12 oz Smoked Onion Chutney or Balsamic Vinaigrette
Salt and Pepper to Taste
Preheat smoker or oven to 275°F.
Rub the entire pork shoulder with chopped garlic. Distribute Dickey’s Jalapeno Rosemary Steak Seasoning and cover the entire pork shoulder evenly.
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.
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.
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.
Wash, core and slice tomatoes for the sandwich.
Place 2-3 slices of tomatoes on the bottom bun and season with salt and black pepper.
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.
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.
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.
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.